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Boston Cream Pie Cupcakes with Homemade Pastry Cream Filling

Close-up of a Boston cream pie cupcakes cut in half showing vanilla cream filling and chocolate ganache topping.
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Make these Boston Cream Pie Cupcakes for a perfect twist on the classic dessert. They feature moist vanilla cupcakes, creamy vanilla custard filling, and a rich chocolate ganache topping.

Ingredients

Scale
  • 1 box yellow cake mix plus ingredients listed on box (for cupcakes)
  • 1 cup whole milk (for pastry cream)
  • 1/2 cup granulated sugar (for pastry cream)
  • 1/4 cup cornstarch (for pastry cream)
  • 2 large egg yolks (for pastry cream)
  • 1 teaspoon vanilla extract (for pastry cream)
  • 2 tablespoons unsalted butter (for pastry cream)
  • 1 cup semi-sweet chocolate chips (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Prepare the yellow cake mix according to the package directions for cupcakes. Fill liners about two-thirds full and bake as directed. Let the cupcakes cool completely on a wire rack.
  2. Make the homemade pastry cream filling: In a medium saucepan, whisk together the milk, sugar, and cornstarch until smooth.
  3. Cook the mixture over medium heat, whisking constantly, until it thickens significantly and begins to bubble. Reduce the heat to low and cook for one more minute, still whisking.
  4. Remove the saucepan from the heat. Whisk the egg yolks in a small bowl. Temper the yolks by slowly whisking about half a cup of the hot milk mixture into the yolks.
  5. Pour the tempered yolk mixture back into the saucepan. Return the pan to medium-low heat and cook, whisking constantly, until the custard thickens again, about 1 to 2 minutes. Do not let it boil vigorously.
  6. Remove from heat. Stir in the vanilla extract and butter until the butter melts and is fully incorporated.
  7. Pour the pastry cream into a clean bowl. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely cold and set.
  8. Prepare the chocolate ganache: Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges.
  9. Pour the hot cream over the chocolate chips. Let it sit undisturbed for 5 minutes. Whisk gently until the mixture is smooth and glossy. Let the ganache cool slightly until it is thick enough to coat the back of a spoon.
  10. Assemble the Boston Cream Pie Cupcakes: Use a small knife or a cupcake corer to remove the center core from each cooled cupcake, leaving the bottom intact.
  11. Spoon or pipe the chilled pastry cream into the hollowed-out center of each cupcake.
  12. Top each filled cupcake with a spoonful of the chocolate ganache, allowing it to drip slightly down the sides for a classic look.

Notes

  • For the moist yellow cake cupcake recipe, using a box mix is a simple shortcut that saves time while keeping the texture light.
  • If you want bakery style cupcakes, use a piping bag with a large round tip to fill the center with the pastry cream.
  • Store leftover Boston Cream Cupcakes in an airtight container in the refrigerator due to the custard filling.

Nutrition

Find it online: https://cookingbyfelix.com/boston-cream-pie-cupcakes-recipe/