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.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 12
Calories 325kcal
Author I Heart Eating


Pastry Cream

  • 2 cups (454 g) milk
  • 1/4 cup (50 g) granulated sugar
  • 2 egg yolks from large eggs
  • 1 large egg
  • 1/4 cup (28 g) cornstarch
  • 1/3 cup (66 g) granulated sugar
  • 2 tablespoons (28 g) butter
  • 1 teaspoon vanilla extract

Chocolate Cupcakes

  • 1 cup (120 g) all-purpose flour
  • 1/2 cup (42 g) Dutch-processed cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup (198 g) granulated sugar
  • 1/3 cup (61 g) vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup (114 g) milk
  • 1/3 cup (74 g) warm water

Chocolate Ganache

  • 2 ounces semisweet baking chocolate chopped
  • 1/4 cup (57 g) heavy cream


  • To make the pastry cream, whisk milk and 1/4 cup sugar together in a large saucepan.
  • Bring to a boil over medium heat, whisking regularly.
  • In a medium bowl, whisk together the egg yolks and egg.
  • Whisk the remaining sugar and cornstarch into the eggs.
  • 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.
  • 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.
  • In a medium bowl, whisk together eggs, sugars, oil, and vanilla together until well-combined.
  • Whisk the wet ingredients into the dry ingredients.
  • Add the buttermilk and whisk until just incorporated. The batter will be thin.
  • 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.
  • Heat the cream until it simmers.
  • 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.


*Nutrition facts are estimates. 


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