Chocolate Boston Cream Pie Cupcakes

Chocolate Boston Cream Pie Cupcakes are moist chocolate cupcakes filled with an easy homemade pastry cream and topped a quick chocolate ganache.

One of the best ways to make a dessert recipe better is to add a little chocolate to it.

This chocolate Boston cream pie cupcake recipe swaps out the usual vanilla cake found in traditional Boston cream pie cupcakes for moist chocolate cake. The chocolate cupcakes are filled with homemade pastry cream and topped with an easy chocolate ganache.

Chocolate ganache can be a bit temperamental, but this is a pretty fool-proof method. If, for some reason, your chocolate doesn’t melt completely. Set the bowl over some simmering water, and whisk until melted and smooth.

More chocolate cake recipes!

5 from 2 votes

Chocolate Boston Cream Pie Cupcakes

Author Kate @ I Heart Eating

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12

Print

Rate

Add As A Trusted Google Source

Chocolate Boston Cream Pie Cupcakes are moist chocolate cupcakes filled with an easy homemade pastry cream and topped a quick chocolate ganache.

Ingredients

  

1x2x3x

Pastry Cream

• ▢ 2 cups (454 g) milk
• ▢ ¼ cup (50 g) granulated sugar
• ▢ 2 egg yolks from large eggs
• ▢ 1 large egg
• ▢ ¼ cup (28 g) cornstarch
• ▢ ⅓ cup (66 g) granulated sugar
• ▢ 2 tablespoons (28 g) butter
• ▢ 1 teaspoon vanilla extract

Chocolate Cupcakes

• ▢ 1 cup (120 g) all-purpose flour
• ▢ ½ cup (42 g) Dutch-processed cocoa powder
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 1 large egg
• ▢ 1 cup (198 g) granulated sugar
• ▢ ⅓ cup (61 g) vegetable oil
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup (114 g) milk
• ▢ ⅓ cup (74 g) warm water

Chocolate Ganache

• ▢ 2 ounces semisweet baking chocolate chopped
• ▢ ¼ cup (57 g) heavy cream

Instructions

• To make the pastry cream, whisk milk and 1/4 cup sugar together in a large saucepan.
  2 cups (454 g) milk, ¼ cup (50 g) granulated sugar
• Bring to a boil over medium heat, whisking regularly.
• In a medium bowl, whisk together the egg yolks and egg.
  2 egg yolks from large eggs, 1 large egg
• Whisk the remaining sugar and cornstarch into the eggs.
  ¼ cup (28 g) cornstarch, ⅓ cup (66 g) granulated sugar
• Once the milk comes to a boil, slowly stream it into the egg mixture while whisking constantly so that you do not cook the eggs.
• Pour the mixture back into the saucepan, and slowly bring to a boil, whisking constantly.
• Once the mixture comes to a boil, continue to cook until it thickens.
• Remove from the heat, and whisk in the butter and vanilla.
  2 tablespoons (28 g) butter, 1 teaspoon vanilla extract
• Pour into a heat-proof container, and press a piece of plastic wrap directly on the surface to prevent a skin from forming.
• Refrigerate until chilled before using.
• To make the cupcakes, preheat the oven to 325 F. Line 12 muffin tins with cupcake liners. Set aside.
• Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until well-combined. Set aside.
  1 cup (120 g) all-purpose flour, ½ cup (42 g) Dutch-processed cocoa powder, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
• In a medium bowl, whisk together eggs, sugars, oil, and vanilla together until well-combined.
  1 large egg, 1 cup (198 g) granulated sugar, ⅓ cup (61 g) vegetable oil, 1 teaspoon vanilla extract
• Whisk the wet ingredients into the dry ingredients.
• Add the milk and warm water and whisk until just incorporated. The batter will be thin.
  ½ cup (114 g) milk, ⅓ cup (74 g) warm water
• Divide the batter among the prepared muffin tins, filling each tin half full.
• Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from pan and let cool to room temperature on a wire cooling rack.
• To make the ganache, add the chocolate to a heat-proof bowl.
  2 ounces semisweet baking chocolate
• Heat the cream until it simmers.
  ¼ cup (57 g) heavy cream
• Pour the cream over the chocolate, and cover.
• Let the mixture sit for 5 minutes without stirring.
• Uncover, and whisk until smooth and well-combined.
• To put it all together, 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 hollowed 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

Serving: 1g | Calories: 325kcal | Carbohydrates: 44g | Protein: 5g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 77mg | Sodium: 126mg | Potassium: 210mg | Fiber: 1g | Sugar: 30g | Vitamin A: 295IU | Calcium: 92mg | Iron: 1.5mg

Did You Make This Recipe?

Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!

Rate this Recipe Share Recipe