Why You’ll Love Boston Cream Pie Cupcakes Recipe
These cupcakes combine familiar, comforting flavors in a fun and impressive dessert. The moist vanilla cake paired with silky pastry cream and glossy chocolate topping makes them perfect for parties, celebrations, or anytime you’re craving something sweet and nostalgic.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cupcakes
1 box yellow cake mix (or your favorite vanilla cupcake recipe base)
Ingredients called for on the cake mix box (usually eggs, oil, and water)
For the filling
Milk
Sugar
Egg yolks
Cornstarch
Vanilla (to create a classic pastry cream)
For the chocolate ganache
Semi‑sweet chocolate chips
Heavy cream
Optional light corn syrup (for shine)
Directions
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Preheat your oven according to the cake mix instructions and line a cupcake pan with liners.
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Prepare the cupcake batter as directed on the box (or your recipe), then divide it evenly among the liners.
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Bake until a toothpick inserted into the center comes out clean. Remove and cool completely.
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While the cupcakes cool, make the pastry cream filling: whisk together sugar, egg yolks, and cornstarch, then gradually whisk in milk and cook over medium heat until thickened; remove from heat and stir in vanilla. Cool to room temperature, then chill.
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For the ganache, heat the cream until it simmers, pour it over the chocolate (and corn syrup if using), let sit briefly, then stir until smooth and glossy. Cool until slightly thickened.
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Once cupcakes are cooled, use a cupcake corer or small knife to remove the center of each. Fill with chilled pastry cream.
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Top each filled cupcake with the ganache. Let the ganache set before serving.
Servings and timing
These cupcakes typically make about 12 servings. Prep time is approximately 20–30 minutes (plus cooling time), and baking time is usually about 15–20 minutes per batch. Total time including filling and topping is around 1–1½ hours.
Storage/Reheating
Store assembled cupcakes in the refrigerator for up to 3–4 days. Because of the pastry cream filling, they are best served chilled or brought to room temperature before eating. Do not freeze fully assembled cupcakes; you can freeze components separately (cupcakes or ganache) and assemble later.
FAQs
What makes Boston Cream Pie Cupcakes different from regular cupcakes?
Boston Cream Pie Cupcakes are filled with a creamy custard and topped with chocolate ganache, mimicking the components of a Boston cream pie in individual servings.
Can I use a boxed cake mix?
Yes! Using a boxed yellow cake mix makes this recipe quicker and still delicious.
What if I don’t have a cupcake corer?
You can use a small knife or even a piping tip to cut out the centers before filling.
How do I make the pastry cream?
Pastry cream is made by cooking milk with sugar, egg yolks, and a thickener like cornstarch until the mixture thickens, then cooling it before use.
Can I make the cupcakes ahead of time?
Yes — you can bake the cupcakes a day ahead and store them covered in the fridge. Fill and top them closer to when you plan to serve.
How long does the ganache need to set?
Let the ganache cool and slightly thicken at room temperature or in the fridge for about 30–60 minutes before topping the cupcakes.
Can I substitute pastry cream with pudding?
Yes, instant vanilla pudding thinned with milk can be a quicker alternative for the filling.
Do these cupcakes need to be refrigerated?
Yes — because of the pastry cream filling and ganache, keep them refrigerated until serving.
Can I make these dairy‑free?
You can try dairy‑free milk and cream alternatives, but texture and flavor may vary.
What occasions are these cupcakes good for?
They’re great for birthdays, holidays, potlucks, or any time you want a delicious, show‑stopping dessert.
Conclusion
Boston Cream Pie Cupcakes are a delightful twist on a classic dessert, offering moist cake, rich custard filling, and glossy chocolate topping in every bite. Whether you’re baking for a crowd or just treating yourself, these cupcakes are sure to impress with their familiar, indulgent flavors.
Boston Cream Pie Cupcakes
These Boston Cream Pie Cupcakes are a fun twist on the classic dessert, featuring soft yellow cupcakes filled with smooth vanilla pastry cream and topped with rich chocolate ganache.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box yellow cake mix (plus ingredients listed on box: eggs, oil, water)
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups whole milk (for pastry cream)
- 1 cup heavy cream (for ganache)
- 1 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
Instructions
- Prepare the yellow cake mix according to the package instructions and bake in a lined cupcake pan. Let cupcakes cool completely.
- In a medium bowl, whisk together vanilla pudding mix and 2 cups cold milk until thickened. Chill in the refrigerator until ready to use.
- Once cupcakes are cool, use a knife or cupcake corer to remove the center of each cupcake. Fill each cavity with the prepared pastry cream.
- In a small saucepan, heat heavy cream until just simmering. Remove from heat and add chocolate chips and butter. Let sit for 2–3 minutes, then stir until smooth to make the ganache.
- Spoon or drizzle ganache over the top of each filled cupcake. Let set before serving.
Notes
- Chill the cupcakes before serving for a firmer filling.
- You can use homemade yellow cake if you prefer not to use a mix.
- Store cupcakes in the refrigerator for best results.
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 20g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
