These Heavenly Boston Cream Cupcakes are a delightful twist on the classic Boston cream pie. Perfect for any occasion, they feature a light and fluffy vanilla cupcake, filled with creamy custard, and topped with a smooth, rich chocolate ganache. Every bite delivers the perfect balance of flavors and textures that will leave you wanting more.

Why You’ll Love This Recipe

What I love about this recipe is how it takes the beloved Boston cream pie and transforms it into a fun, individual-sized treat. The vanilla cupcakes are light and tender, and the homemade custard filling is smooth and creamy, making each bite feel indulgent. The chocolate ganache on top adds a perfect finishing touch that ties everything together. Whether I’m making these for a special celebration or just because, they’re always a hit with friends and family. Plus, they’re easy to make, which is a win in my book!

Ingredients

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup whole milk
1 cup heavy cream
3 large egg yolks
¼ cup granulated sugar (for the custard)
2 tablespoons cornstarch
1 teaspoon vanilla extract (for the custard)
6 ounces semisweet chocolate, chopped
1 cup heavy cream (for the ganache)

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition, and then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
While the cupcakes are cooling, make the custard. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Slowly pour the hot cream into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens, about 2-3 minutes.
Once thickened, remove from heat and stir in the vanilla extract. Let it cool to room temperature before using.
For the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped chocolate and stir until smooth.
To assemble the cupcakes, use a small knife or cupcake corer to remove the center of each cooled cupcake.
Fill each cupcake with the custard, then spoon the ganache over the top to cover the filling.
Let the ganache set before serving, or refrigerate for a firmer finish.

Servings and Timing

This recipe makes about 12 cupcakes. The total time to prepare these Heavenly Boston Cream Cupcakes is approximately 1 hour and 30 minutes, including the cooling and setting time.

Variations

If I want to switch things up, I can try different types of chocolate for the ganache. Dark chocolate works wonderfully for a richer flavor, or even milk chocolate for a sweeter twist. For a more indulgent treat, I could also add a sprinkle of chopped nuts, like toasted almonds, on top of the ganache. If I’m short on time, a store-bought vanilla pudding can be used instead of the homemade custard.

Storage/Reheating

I usually store these cupcakes in an airtight container at room temperature for up to 2 days. If I need to store them longer, I refrigerate them for up to 4 days. The ganache will firm up in the fridge, but I find that letting the cupcakes sit at room temperature for a few minutes before eating restores their soft texture. I prefer not to freeze them, as the custard filling doesn’t hold up well after being frozen.

FAQs

Can I make the custard ahead of time?

Yes! I like to make the custard the day before and store it in the refrigerator. Just make sure it cools completely before storing. You can then fill the cupcakes when you're ready to serve them.

Can I use a store-bought cupcake mix for this recipe?

While I always recommend homemade cupcakes for the best flavor, you can use a store-bought mix as a shortcut if you're in a pinch. Just be sure to follow the directions on the box and proceed with the custard and ganache as directed.

How do I prevent the ganache from hardening too much?

If I find that the ganache is too thick, I warm it up slightly in the microwave or over a double boiler to achieve a smoother consistency.

Can I make mini versions of these cupcakes?

Absolutely! If I want to make mini Boston cream cupcakes, I can use a mini muffin tin and bake them for about 12-15 minutes. The custard and ganache proportions will remain the same.

How can I get the perfect balance of custard to cupcake?

The key is to fill the cupcakes just enough so that they hold their shape but aren’t too overloaded with filling. I use a small spoon to add the custard and top it with the ganache to seal it all in.

Conclusion

These Heavenly Boston Cream Cupcakes are a perfect treat for anyone who loves a mix of light, fluffy, and creamy textures. With their delicious vanilla base, smooth custard filling, and glossy chocolate ganache, they are sure to impress anyone who tries them. Whether for a special occasion or just because, they’re a simple yet indulgent dessert I love to make again and again.

Heavenly Boston Cream Cupcakes

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Author: Sue
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes
Yield: 12 cupcakes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These Heavenly Boston Cream Cupcakes are a delightful twist on the classic Boston cream pie, featuring a light and fluffy vanilla cupcake filled with creamy custard and topped with smooth chocolate ganache.

Instructions

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition, and then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
While the cupcakes are cooling, make the custard. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
Slowly pour the hot cream into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens, about 2-3 minutes.
Once thickened, remove from heat and stir in the vanilla extract. Let it cool to room temperature before using.
For the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped chocolate and stir until smooth.
To assemble the cupcakes, use a small knife or cupcake corer to remove the center of each cooled cupcake.
Fill each cupcake with the custard, then spoon the ganache over the top to cover the filling.
Let the ganache set before serving, or refrigerate for a firmer finish.

Notes

Dark chocolate can be used for the ganache for a richer flavor.
Store-bought vanilla pudding can be used instead of homemade custard if in a rush.
The cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
Mini versions of these cupcakes can be made by using a mini muffin tin, baking for 12-15 minutes.