These Boston Cream Pie Cupcakes are mini wonders! They have a soft, fluffy cake filled with creamy pudding and topped with rich chocolate glaze. Just the right size for a sweet treat!
Who can resist a cupcake stuffed with custard? I always find myself reaching for another one—they’re perfect for parties or just a cozy night in. 🍰
Making these cupcakes is a breeze! Just bake the cakes, fill them with pudding, and drizzle with chocolate. It’s so fun to enjoy a famous dessert in cupcake form!
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure. If you’re looking for a gluten-free option, almond flour or a gluten-free blend can work, but this may change the texture slightly.
Butter: Unsalted butter gives you control over salt levels. If you’re dairy-free, you can use coconut oil or a plant-based butter for similar results without losing moisture.
Milk: Whole milk provides richness. You could use 2% or almond milk as substitutes, though the texture will differ slightly; for a creamier result, consider using heavy cream diluted with water.
Granulated Sugar: Regular sugar is straightforward, but if you want a deeper caramel-like flavor, try brown sugar. Just note that this may affect the final color of your cupcakes.
Chocolate Chips: Semi-sweet gives a balance of sweet and rich flavors. Dark chocolate chips can be used for an intense chocolate experience, or you could substitute with milk chocolate for a sweeter taste.
What’s the Best Way to Make Cream Filling Without It Curdling?
The cream filling is a crucial part of Boston cream pie cupcakes. To avoid curdling, heat your milk gently and mix it gradually into the egg yolk mixture. Here’s how to do it:
- Heat the milk and half of the sugar in a saucepan until it’s hot but not boiling.
- Whisk together egg yolks, cornstarch, and the remaining sugar in a separate bowl.
- Slowly pour the hot milk into the egg yolk mixture while whisking continuously.
- Return the combined mixture to the saucepan and stir over medium heat until thickened, ensuring you constantly mix to prevent curdling.
- Remove from heat, add butter, and let it cool completely.
Using a thermometer can also help – aim for around 160°F (70°C) when mixing the egg yolks with the hot milk and avoid direct boiling to get that smooth filling without any lumps!
Irresistible Boston Cream Pie Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Cream Filling:
- 1 cup whole milk
- 1/2 cup granulated sugar
- 3 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
How Much Time Will You Need?
This delicious recipe takes about 30 minutes of preparation time and another 20 minutes for baking. You’ll want to let your cupcakes cool completely for an hour, plus a little more time for the ganache to set. In total, plan for around 2 hours from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, let’s get your oven ready! Preheat it to 350°F (175°C). While it’s warming up, line a muffin tin with cupcake liners to make sure your cupcakes don’t stick.
2. Make the Cupcake Batter:
In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy—this should take about 2-3 minutes. Then, add the eggs one at a time, mixing well after each one. Now, stir in the vanilla extract until everything is well blended.
3. Combine Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture to keep it balanced. Mix until everything is just combined—don’t overdo it!
4. Bake the Cupcakes:
Now, it’s time to bake! Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake them in the preheated oven for 18-20 minutes. They’re done when a toothpick inserted into the center comes out clean. Once baked, let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
5. Prepare the Cream Filling:
While your cupcakes cool, let’s make the cream filling. In a saucepan over medium heat, mix together the whole milk and half of the granulated sugar. In a separate bowl, whisk together the egg yolks, cornstarch, and the remaining sugar. When the milk mixture is hot but not boiling, gradually pour it into the egg yolk mixture while whisking constantly. Return everything to the saucepan and cook it, stirring continuously, until the mixture thickens. Once thickened, remove it from heat and stir in the unsalted butter and vanilla extract. Let this filling cool completely.
6. Make the Chocolate Ganache:
In a small saucepan, heat the heavy cream until it simmers, then remove it from the heat. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let it sit for a minute, then stir until it’s smooth and glossy. This will be your delicious ganache!
7. Assemble the Cupcakes:
When the cupcakes have cooled down, use a small knife or a cupcake corer to remove a bit of the center. Fill each cupcake with the cream filling using a pastry bag or a spoon—just be generous with it!
8. Top with Ganache:
Now for the fun part! Dip each filled cupcake into the chocolate ganache, letting any excess drip off. Arrange the cupcakes on a wire rack to let the chocolate set perfectly.
9. Serve and Enjoy:
Once the ganache has set (about 15 minutes), your Irresistible Boston Cream Pie Cupcakes are ready to be enjoyed! Serve them fresh or store them in an airtight container for a few days if they last that long!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in denser cupcakes. To achieve a lighter texture, consider using a 50-50 blend of whole wheat and all-purpose flour. Keep an eye on the baking time, as whole wheat flour may require slight adjustments.
How to Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for a longer time, you can refrigerate them, but note that this may slightly change their texture. You can also freeze them without the ganache for up to 2 months; just thaw them in the fridge before serving.
Can I Make the Cream Filling in Advance?
Absolutely! You can prepare the cream filling up to 2 days in advance. Just make sure to store it in an airtight container in the refrigerator. Before using it, give it a gentle stir; if it thickened too much, you can whisk in a little milk to loosen it.
What if I Don’t Have Heavy Cream for the Ganache?
If you don’t have heavy cream, you can substitute it with half-and-half or a mix of milk and butter (for each 1/4 cup of heavy cream, use about 3 tablespoons of milk and 1 tablespoon of butter). Keep in mind that the ganache may not be as rich and thick, but it will still taste delicious!
