Boston Cream Pie Cupcakes

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Boston Cream Pie Cupcake | Delicious homemade Boston Cream Pie Cupcakes Follow Me on Pinterest

Boston cream pie cupcakes are delicious! I mean, what’s not to love? There’s sweet yellow cake, vanilla pastry cream, and rich chocolate ganache. It’s hard to go wrong with a combo like that.

This recipe will leave you with some extra pastry cream and several extra egg whites. So, come back tomorrow Friday, and I’ll have a recipe (or two) for you that will use both the pastry cream and the extra egg whites.

Boston Cream Pie Cupcakes
Pastry Cream
  • 2 ½ c. milk
  • 1 c. granulated sugar
  • 1/2 c. cake flour
  • 1 tsp. kosher salt
  • 8 egg yolks from large eggs
  • 1 T. vanilla extract
  • 1 ¾ c. all-purpose flour
  • 1 ½ tsp. baking powder
  • 1 tsp. kosher salt
  • 6 T. butter, softened
  • 1/4 c. plain non-fat Greek yogurt
  • 1 c. granulated sugar
  • 3 large eggs
  • 3/4 c. milk (low-fat is ok)
  • 2 tsp. vanilla extract
Chocolate Ganache
  • 10 oz. semisweet chocolate, chopped in small pieces
  • 1 ¼ c. cream or whole milk
For the Pastry Cream
  1. Heat milk until hot and bubbly at the edges but not boiling.
  2. While the milk it heating, whisk together sugar, flour, and salt in a small bowl.
  3. In a medium bowl, whisk together egg yolks.
  4. Gradually add the flour mixture to the egg yolks, whisking until incorporated before the next addition.
  5. Stream milk into egg yolk mixture, whisking as you go (otherwise you will end up with scrambled eggs if you add it too quickly or all at once).
  6. Once all of the milk is incorporated, return mixture to saucepan.
  7. Cook, whisking continually, until it bubbles when you stop whisking it, about 4-5 minutes.
  8. Remove from heat, and stir in vanilla extract.
  9. Place pastry cream in a dish, and cover with plastic wrap. Press plastic wrap to the pastry cream (otherwise you’ll get a pudding skin on it).
  10. Refrigerate at least 2 hours.
For the Cupcakes
  1. Preheat oven to 350 F. Generously grease and flour a 12-cup muffin tin or use a cooking spray like Baker’s Joy that is a combo nonstick spray and flour.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, yogurt, and sugar until well-combined.
  4. Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
  5. Beat in milk and vanilla until well-combined.
  6. Add flour mixture, and stir until just incorporated.
  7. Divide batter between prepared muffin tins.
  8. Bake 15-20 minutes, or until the cupcakes spring back when lightly pressed.
  9. Cool cupcakes in the pan about 5 minutes, and then remove to wire rack to cool completely.
  10. Once you’re ready to assemble the cupcakes, make the chocolate ganache.
For the Chocolate Ganache
  1. Place chopped chocolate in a medium, heatproof bowl.
  2. In a small saucepan, heat cream or milk until hot (not boiling).
  3. Starting with about 1/2-3/4 cup cream or milk, stream hot cream or milk into chopped chocolate, whisking as you stream.
  4. Continue to stream and whisk until chocolate has melted and ganache is smooth and spreadable.
To Assemble
  1. Cut top off of cupcake (the domed muffin top).
  2. Using a small (1 tablespoon) cookie scoop, scoop out a piece of cake. Discard, eat, or otherwise use the cake.
  3. Using the cookie scoop, scoop out a scoop of pastry cream, and place it in the scooped out portion of the cupcake.
  4. Replace top of the cupcake, gently pressing the top onto the cream.
  5. Top cupcake with some chocolate ganache.


Boston Cream Pie Cupcakes | Delicious Boston Cream Pie Cupcakes from scratch Follow Me on Pinterest

boston cream pie cupcakes 2 Follow Me on Pinterest

Pastry cream adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe

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  1. Alex says

    These look delicious but i was wondering how many cupcakes the recipe?
    How much of the ingredients do i need if i only want to make 4 cupcakes?

    • says

      Thanks! The recipe makes 12 cupcakes. You would need 1/3 of each ingredient if you only wanted to make 4 cupcakes; however, I haven’t tried cutting the recipe down that way, so I’m not sure how well it will turn out. Good luck! =)

  2. Kristen says

    I’m about to go to the store to buy the needed ingredients for these cupcakes. I was just wondering what brand of Greek yogurt you used in your cupcake batter.

    Your cupcakes look wonderful though! I love how your ganache doesn’t need corn syrup to thicken in up! Thanks for the recipe!

    • says

      Thanks!! That’s nice of you to say! I use Chobani’s 0% plain Greek yogurt. I’ve tried a couple brands, and it works really well as a butter/oil/sour cream substitute for baking. If you have any other questions, please let me know. Hope you enjoy the cupcakes!

  3. Julie says

    Hi Kate,
    I don’t know what I did wrong. My chocolate was really runny. It didn’t stick on the cupcakes like the picture. The cupcakes were cooled completely so I was disappointed.Do you have any suggestions as to what I could do to thicken up the chocolate?

    Thank you so much
    Julie Jensen

    • kateheartseating says

      I’m sorry that the ganache didn’t work out! It sounds like the amount of cream was more than you needed. The easiest fix for that would be to start with a smaller amount of cream (1/2-3/4 cup) and then continue whisking a little more in at a time until it gets to a spreadable consistency. Or, if you find that your ganache is getting too runny, you can add a little more chopped chocolate to thicken it up. I hope that helps!! Please let me know if you have any other questions!

      • kateheartseating says

        It sat for a few minutes while I prepped the cupcakes, but I didn’t let it sit for any extended period of time before I used it.

    • kateheartseating says

      I haven’t refrigerate my leftovers, but it depends on your comfort level with leaving the pastry cream out. I hope you enjoy them!! =)

  4. Peggy says

    I can’t have cake flour due to Celiac Disease, could I used a gluten free flour mixture in the pastry cream?

    • kateheartseating says

      I’m sorry, but I haven’t baked with gluten free flour mixtures, so I’m not sure how it would come out. However, the cake flour is just the thickener, so it might be worth a try. If it works out, please let me know. I’m sure other people would like to know the answer to this. =)

  5. Stacy says

    Oh I can’t wait to try these out. I have a great idea for all the leftover egg whites too. Marshmallow frosting, which is delicious on top of brownie cupcakes. Thank you!!!!

    • kateheartseating says

      I love marshmallow frosting!! I’ve never made brownie cupcakes, but they sound fantastic! =)

  6. says

    Thanks so much for linking to Make the Scene Monday @ Alderberry Hill. You are being featured this evening!
    I hope you are having a wonderful weekend, and join me tomorrow evening for Make the Scene Monday #69!
    P.S. Pop back on Monday for a big surprise!

  7. says

    Thank you for linking up @ Craft, Create & Inspire linky party last weekend ..

    Your awesome project is featured this week!

    I would love for you to come and join us again this weekend ( this weeks party is now live )

    Claire @ Polkadot pretties

    • kateheartseating says

      There’s just something about mini versions (like cupcakes) that is just so cute and fun. Hope you enjoy the cupcakes!! =)

  8. Kristina says

    One way to get the creame in the middle without cutting the top off would be to make a small incision on top of the cupcake and put the creame in a piping bag and pipe it into the middle then cover with the chocolate. :)

  9. says

    Too funny, I just took note today how much my father loves Boston Cream doughnuts and thought to myself “you need to make him some Boston-Cream-Something for his birthday”.
    Guess what I will be making!?!?!
    Anne @
    Anne recently posted…organizing kids’ spacesMy Profile

  10. SK says

    My mouth is watering looking at all these photos! I need to make these, too bad I won’t have any time to bake until next week and I don’t think a boston creme donut will even come close to compare :)

    • kateheartseating says

      Thanks!! Someone else mentioned Boston cream pie donuts, too. How have I never had one?! I’m going to have to find out and change that. =)

  11. says

    I love Boston cream pie, so these are my kind of cupcakes! I wish I had one now…

  12. says

    Are You Kidding Me?! I want to eat the whole batch! Thanks for sharing on Show Me Your Plaid Monday’s!!!
    [email protected] Plaid and Paisley Kitchen recently posted…Show Me Your Plaid Monday’s #17My Profile

    • kateheartseating says

      Thanks! I do, too!! That’s why I like using things like ganache because you don’t have to have any decorating skills to make it look good. =)

  13. says

    These look delicious….super delicious…..wish I could order one right NOW!!! :)
    [email protected] recently posted…May Day WreathMy Profile

  14. says

    Those look amazing…and they are from scratch :) I will definitely have to try these!!!

  15. says

    Stopping by from Sweet and Savoury Sunday…..following you via Pinterest and Bloglovin’
    My husband will love this recipe….he LOVES Boston Creme Pie. Thanks for sharing it!

    • kateheartseating says

      It’s such a great combo! I’m going to have swing by and check out your tamales. They are one of my all-time fav foods!! =)

  16. Becky in MO says

    These look sinfully delicious. I’ve got them Pinned on my board and got them on my fb page. I don’t blog or tweet or anything else but if I can think of anywhere else to put them I will and lead everyone right here to your wonderful blog….

    • kateheartseating says

      That is so nice of you!! Thank you!!! I don’t tweet either. You and I may be the last holdouts on that! Thanks again for your kind compliments!! =)

    • kateheartseating says

      Mmmm! Boston cream donuts sound beyond delicious!! Thanks for pinning and stopping by, Julie!! =)

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