Boston Cream Cupcakes are a delightful twist on the classic Boston Cream Pie. These cupcakes feature a moist vanilla cake, a rich pastry cream filling, and a smooth chocolate ganache topping. They’re perfect for special occasions or when you want to indulge in a delicious, bakery-style treat at home!

Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup whole milk

For the Pastry Cream Filling:

• 1 ¼ cups whole milk
• ¼ cup granulated sugar
• 2 large egg yolks
• 2 tablespoons cornstarch
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract

For the Chocolate Ganache:

• ¾ cup semi-sweet chocolate chips
• ½ cup heavy cream
• 1 tablespoon unsalted butter (optional for added shine)

Optional Add-Ins:

• 1 teaspoon instant espresso powder in the ganache for a deeper chocolate flavor
• 1 teaspoon of rum or almond extract in the pastry cream for extra depth

Instructions

Step 1: Make the Pastry Cream

1. In a medium saucepan, heat the milk and half of the sugar over medium heat until it just begins to steam, but don’t let it boil.
2. In a separate bowl, whisk together the egg yolks, cornstarch, and the remaining sugar until smooth.
3. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
4. Pour the mixture back into the saucepan and cook over medium heat, whisking continuously, until it thickens (about 3-4 minutes).
5. Remove from heat and stir in the butter and vanilla extract until smooth.
6. Transfer the pastry cream to a bowl, cover with plastic wrap (press the plastic directly onto the surface to prevent a skin from forming), and refrigerate until completely chilled, about 1 hour.

Step 2: Make the Cupcakes

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour. Mix until just combined.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

Step 3: Make the Chocolate Ganache

1. Place the chocolate chips in a heatproof bowl.
2. In a small saucepan, heat the heavy cream until it begins to simmer. Pour the hot cream over the chocolate chips and let sit for 2 minutes.
3. Stir until the chocolate is fully melted and smooth. If desired, add butter for extra shine.
4. Let the ganache cool slightly to thicken before using.

Step 4: Assemble the Cupcakes

1. Once the cupcakes are cooled, use a small knife or cupcake corer to remove the center of each cupcake, creating a small hole for the pastry cream.
2. Spoon or pipe the chilled pastry cream into the center of each cupcake, filling the hole completely.
3. Dip the tops of the filled cupcakes into the chocolate ganache, allowing any excess to drip off.
4. Let the ganache set for about 10-15 minutes before serving.

Step 5: Serve and Enjoy

1. Serve the Boston Cream Cupcakes chilled or at room temperature. Store any leftovers in the refrigerator.

Cooking Notes

• Pastry Cream: Be sure to temper the eggs slowly with the hot milk to avoid curdling. Whisking continuously is key to achieving a smooth and creamy texture.
• Ganache: If the ganache is too runny, let it cool slightly before dipping the cupcakes. If it hardens too much, you can microwave it in 10-second intervals to soften it again.

Variations

1. Chocolate Boston Cream Cupcakes

Make chocolate cupcakes instead of vanilla by adding ¼ cup cocoa powder to the dry ingredients. This adds a rich, chocolatey base to your Boston Cream Cupcakes.

2. Mini Boston Cream Cupcakes

Make mini cupcakes by using a mini muffin tin. Reduce the baking time to 10-12 minutes and fill with pastry cream as usual.

3. Strawberry Boston Cream Cupcakes

Add 1 tablespoon of strawberry jam to the pastry cream filling for a fruity twist that pairs well with the chocolate ganache.

4. Coffee Boston Cream Cupcakes

Add 1 teaspoon of instant espresso powder to the chocolate ganache for a mocha flavor that elevates the richness of the cupcakes.

Frequently Asked Questions (FAQs)

Q: Can I make Boston Cream Cupcakes ahead of time?
Yes! You can make the cupcakes and pastry cream in advance. Store the cupcakes at room temperature and the pastry cream in the refrigerator. Assemble them just before serving.

Q: How do I store leftovers?
Store leftover Boston Cream Cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature for about 10 minutes before serving.

Q: Can I freeze Boston Cream Cupcakes?
You can freeze the unfrosted cupcakes for up to 3 months. Thaw in the refrigerator and fill with pastry cream and top with ganache just before serving.

Q: Can I use instant pudding for the filling?
Yes, you can use vanilla instant pudding as a shortcut for the pastry cream. It won’t be quite as rich, but it will still taste great!

Q: Can I substitute the ganache with something else?
If you’re in a hurry, you can use melted chocolate or even store-bought chocolate frosting instead of making ganache.

These Boston Cream Cupcakes are a decadent and delightful dessert that will impress any crowd. With their moist vanilla cake, rich pastry cream filling, and smooth chocolate ganache, they combine all the flavors of a Boston Cream Pie in a fun cupcake form. Whether for a party or a special treat at home, these cupcakes are sure to be a hit!