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Boston Cream Pie Cupcakes with Homemade Custard Filling

A close-up of a Boston cream pie cupcake cut in half, showing vanilla cake, pastry cream filling, and chocolate ganache topping.
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Make a single-serving version of the classic dessert with these Boston Cream Pie Cupcakes. You get a moist vanilla cake base, a rich pastry cream filling, and a glossy chocolate ganache topping.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup heavy cream (for custard)
  • 1/4 cup granulated sugar (for custard)
  • 2 large egg yolks (for custard)
  • 2 tablespoons cornstarch (for custard)
  • 1/2 cup milk (for custard)
  • 1 teaspoon vanilla extract (for custard)
  • 4 ounces semi-sweet chocolate (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Whisk together the flour, baking powder, and salt in a medium bowl for the cake.
  3. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  5. Fill each cupcake liner about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely in the pan before moving them to a wire rack.
  6. Prepare the custard filling: Whisk together the heavy cream, sugar, egg yolks, and cornstarch in a small saucepan until smooth.
  7. Place the saucepan over medium heat. Whisk constantly until the mixture thickens significantly and comes to a boil. Boil for one minute while continuing to whisk. Remove from heat and stir in the milk and vanilla extract.
  8. Pour the custard into a shallow dish, press plastic wrap directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours, or until firm.
  9. Prepare the chocolate ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate. Let it sit for 5 minutes, then whisk until smooth and glossy. Let the ganache cool slightly until it is thick enough to spread or drizzle.
  10. Once the cupcakes are cool, use an apple corer or small knife to cut a cone-shaped plug out of the center of each cupcake, leaving a small border. Save the removed cake pieces.
  11. Transfer the chilled custard to a piping bag fitted with a round tip. Fill the hollowed-out center of each cupcake with the pastry cream. Replace the cake plug on top.
  12. Top each filled cupcake with a generous layer of the chocolate ganache. Allow the ganache to set before serving.

Notes

  • For the easiest filling process, use a large star tip to pipe the custard into the center of the cooled cupcakes.
  • If you prefer a thinner glaze, let the ganache cool for less time before drizzling it over the tops.
  • You can make the custard filling one day ahead of time to save time on assembly day.

Nutrition

Find it online: https://devourdish.com/boston-cream-pie-cupcakes-recipe/