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
Make Boston Cream Pie Cupcakes from scratch with this recipe.
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings:12
Course: Dessert
Cuisine: American
Keyword: cupcake
Ingredients
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
Cupcakes
- 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
Instructions
For the Pastry Cream
- Heat milk until hot and bubbly at the edges but not boiling.
- While the milk it heating, whisk together sugar, flour, and salt in a small bowl.
- In a medium bowl, whisk together egg yolks.
- Gradually add the flour mixture to the egg yolks, whisking until incorporated before the next addition.
- 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).
- Once all of the milk is incorporated, return mixture to saucepan.
- Cook, whisking continually, until it bubbles when you stop whisking it, about 4-5 minutes.
- Remove from heat, and stir in vanilla extract.
- 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).
- Refrigerate at least 2 hours.
For the Cupcakes
- 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.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, yogurt, and sugar until well-combined.
- Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
- Beat in milk and vanilla until well-combined.
- Add flour mixture, and stir until just incorporated.
- Divide batter between prepared muffin tins.
- Bake 15-20 minutes, or until the cupcakes spring back when lightly pressed.
- Cool cupcakes in the pan about 5 minutes, and then remove to wire rack to cool completely.
- Once you’re ready to assemble the cupcakes, make the chocolate ganache.
For the Chocolate Ganache
- Place chopped chocolate in a medium, heatproof bowl.
- In a small saucepan, heat cream or milk until hot (not boiling).
- Starting with about 1/2-3/4 cup cream or milk, stream hot cream or milk into chopped chocolate, whisking as you stream.
- Continue to stream and whisk until chocolate has melted and ganache is smooth and spreadable.
To Assemble
- Cut top off of cupcake (the domed muffin top).
- Using a small (1 tablespoon) cookie scoop, scoop out a piece of cake. Discard, eat, or otherwise use the cake.
- %https://ihearteating.com/2013/04/03/boston-cream-pie-cupcakes/boston-cream-pie-cupcakes3/
- Using the cookie scoop, scoop out a scoop of pastry cream, and place it in the scooped out portion of the cupcake.
- Replace top of the cupcake, gently pressing the top onto the cream.
- Top cupcake with some chocolate ganache.
Notes
*Nutrition facts are estimates.
Nutrition Information
Serving: 1gCalories: 520kcal (26%)Carbohydrates: 68g (23%)Protein: 10g (20%)Fat: 22g (34%)Saturated Fat: 12g (60%)Cholesterol: 197mg (66%)Sodium: 504mg (21%)Potassium: 376mg (11%)Fiber: 2g (8%)Sugar: 47g (52%)Vitamin A: 570IU (11%)Calcium: 176mg (18%)Iron: 3mg (17%)
Pastry cream adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe
Eden Passante says
These look amazing! I love Boston Cream Pie, but I’ve never tried making it in cupcake form! Yum!
Kate says
Thanks so much!
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?
Kate 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! =)
Katie says
Do the cupcakes get soggy if you fill them the night before then serve them the next day?
Kate says
The cupcakes may get a little soggy if you fill them the night before. Good luck!
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!
Kate 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!
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
Regards,
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!
Jen says
Did you allow time for your ganache to cool? The more you allow ganache to cool the thicker it gets.
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.
Barbara says
This is wonderful.
kateheartseating says
Thank you so much!! =)
angela larson says
Do these need to be refrigerated after assembly? I hope not!!! Just made 72 of them!!
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!! =)
Beth says
I’m not a fan of baking…could I take a shortcut and use cake mix for the cupcakes instead?
kateheartseating says
Sure! I don’t see any reason why a butter or yellow cake mix wouldn’t work. =)
Dianne Thull says
that’s what I would do and use vanilla instant pudding for the inside.
Kate says
Certainly an option! =)