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Delicious Boston Cream Pie Cupcakes with chocolate frosting and creamy filling

Boston Cream Pie Cupcakes

Enjoy the delightful twist of Boston Cream Pie in cupcake form with a moist vanilla base, creamy filling, and rich chocolate ganache.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert, Snacks
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Cupcake Base
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 0.5 cups unsalted butter, softened Make sure to soften to room temperature.
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups milk
Fillings and Toppings
  • 1 cup pastry cream or custard Freshly made is best.
  • 0.5 cups chocolate ganache Use quality chocolate for best results.

Method
 

Baking
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, cream the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time and mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk until well combined.
  6. Divide the batter into the cupcake liners and bake for 18-20 minutes until a toothpick comes out clean.
  7. Allow to cool, then fill each cupcake with pastry cream.
  8. Top with chocolate ganache before serving.

Notes

Store leftover cupcakes in an airtight container in the refrigerator for up to three days. For longer storage, freeze without ganache and thaw before serving.