Boston cream pie cupcakes are homemade yellow cupcakes filled with pastry cream and topped with an easy chocolate ganache.
Boston cream pie cupcakes are delicious! I mean, what’s not to love?
Boston cream pie isn’t really pie. It’s actually made of sweet yellow cake, vanilla pastry cream, and rich chocolate ganache.
And it’s hard to go wrong with a combo like that! This recipe will leave you with several extra egg whites. Making homemade angel food cake is a great way to use up those extra egg whites.
How to make Boston cream pie cupcakes
Some Boston cream pie cupcake recipes use vanilla pudding for the filling and a yellow cake mix for the cupcakes.
This recipe takes a little more time because there are three homemade components: the cupcakes, the pastry cream, and the chocolate ganache.
MAKING 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.
MAKING THE CUPCAKES
Preheat oven to 350 F. Generously grease and flour a 12-cup muffin tin (pan release works well) 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, sour cream, 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.
MAKING THE CHOCOLATE GANACHE
Place the chocolate chips in a heat-proof bowl.
Heat the cream over low heat until just simmering. Do not boil. Remove cream from heat and pour over chocolate chips.
Place a piece of aluminum foil over the bowl and seal. Let the cream/chocolate chips sit for 5 minutes without stirring.
Remove the foil. Stir until the chocolate chips have melted and mixture is smooth and well-combined.
Let the ganache sit, uncovered, for 30 minutes, stirring occasionally, to set up before using.
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.
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.
Storing
The cupcakes should be stored in an airtight container in the fridge. The cupcakes will keep for up to 4 days when properly stored.
I don’t recommend freezing the assembled cupcakes. If you would like to make the cupcake portion ahead of time and freeze them, you can. However, I recommend making the filling and ganache just before serving.
More cupcake recipes!
- Easy Chocolate Cupcake Recipe
- Chocolate Cheesecake Cupcakes
- Texas Sheet Cake Cupcakes
- Chocolate Boston Cream Pie Cupcakes
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Boston Cream Pie Cupcakes
Equipment
- Muffin tin
Ingredients
Pastry Cream
- 2 ½ cups whole milk
- 1 cup granulated sugar
- 1/3 cup cake flour
- 1/2 teaspoon kosher salt
- 8 egg yolks from large eggs
- 2 teaspoons vanilla extract
Cupcakes
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 6 tablespoons butter softened
- 1/4 cup sour cream
- 1 cup granulated sugar
- 3 large eggs
- 3/4 cup milk Whole milk is preferable.
- 2 teaspoons vanilla extract
Chocolate Ganache
- 10 ounces semisweet chocolate chopped in small pieces
- 2/3 cup cream
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, sour cream, 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 the chocolate chips in a heat-proof bowl.
- Heat the cream over low heat until just simmering. Do not boil.
- Remove cream from heat and pour over chocolate chips.
- Place a piece of aluminum foil over the bowl and seal.
- Let the cream/chocolate chips sit for 5 minutes without stirring.
- Remove the foil. Stir until the chocolate chips have melted and mixture is smooth and well-combined.
- Let the ganache sit, uncovered, for 30 minutes, stirring occasionally, to set up before using.
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.
- 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
Did You Make This Recipe?
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Originally published 4/3/13. Updated with additional photos, tips, and information 7/20/21.
Pastry cream adapted from Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe
Reader Interactions
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Comments & Reviews
Krista Low says
These look amazing! I just pinned them. The chocolate is calling my name. Thanks for sharing such a decadent recipe :)
kateheartseating says
Thanks so much!! =)
Carrie from Carrie This Home says
Oh my goodness–these look delicious! I love boston cream pie! Would you mind to link this up to my blog hop? I think our readers would love to see this! I’m stopping by from In and Out of the Kitchen :)
kateheartseating says
Thanks!! I’ll definitely come by and check it out! =)
Chandra@The Plaid and Paisley Kitchen says
Are You Kidding Me?! I want to eat the whole batch! Thanks for sharing on Show Me Your Plaid Monday’s!!!
kateheartseating says
Thanks so much!!
Zannie says
These look delicious, can’t wait to try them. I stink at frostings and icings, so mine likely won’t look as pretty, but will be just as tasty, I’m sure! LOL :-)
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. =)
Kim @ Soliloquy Of Food & Such says
These cupcakes look fantastic, pinning!
Found you via Mix It Up Monday. Have a great week.
kateheartseating says
Thanks so much!! I hope you enjoy them! =)
Jill says
These look great! I made boston cream pie cupcakes from a Martha recipe once. They’re a fun change for a cupcake!
kateheartseating says
They are! They’re like cupcakes plus. =)
Erin @ Table for 7 says
beautiful! looks yummy too :)
kateheartseating says
Thanks!! =)
Ruthie says
These look fabulous! Wow… Thanks so much for sharing at Super Saturday Show & Tell… I’m SO glad you came to (link) party with me! xoxo~ Ruthie
kateheartseating says
Thanks so much!! =)
Cathy@LemonTreeDwelling says
These look delicious….super delicious…..wish I could order one right NOW!!! :)
kateheartseating says
Thanks!! I wish I could share some! =)
lisa@cookingwithcurls says
Those look amazing…and they are from scratch :) I will definitely have to try these!!!
kateheartseating says
Thanks!! I hope you enjoy them! =)
natashalh says
These look amazing! Pinning and thank you!
kateheartseating says
Thanks!! =)
AnnMarie 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
I hope you two enjoy them!! Thanks for coming by! =)
Simplee Sue says
My hubbie love Boston cream Pie. These look yummmmy! Pinned.
We may have met by chance…but we become friends by choice.
kateheartseating says
Thanks!! I hope you two enjoy them! =)
Shannon {Cozy Country Living} says
I just pinned this:) Oh these look heavenly!! I love Boston Cream Anything! Can’t wait to try this…thanks for sharing!
kateheartseating says
Thanks!! I agree! It’s a great combo. =)
Brenda @ChattingOverChocolate.blogspot.com says
Holy yum, Kate! ;) These look sooo good! Pinned :*) Thanks for sharing! Hope your weekend is off to a fabulous start!!
kateheartseating says
Thanks so much, Brenda!! Thanks for pinning and for coming by! =)
Amber K says
BCP is my weakness. I love everything about it and this recipe looks perfect.
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!! =)
Alison Wood says
Can’t wait to try these! Pinning:) Thanks for sharing!
kateheartseating says
Thanks!! I hope you enjoy them! And thanks so much for stopping by!! =)
Nicole (FoodBlogLife) says
Wow so beautiful! Must try!
kateheartseating says
Thanks!! Hope you enjoy them! =)
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!! =)
Julie @ This Gal Cooks says
I love Boston Cream Donuts. I think I would love these cupcakes too! Pinned to my Food board!
kateheartseating says
Mmmm! Boston cream donuts sound beyond delicious!! Thanks for pinning and stopping by, Julie!! =)