Boston Cream Pie Cupcakes

A Boston cream pie cupcake with chocolate ganache

Boston Cream Pie Cupcakes

Super moist yellow cupcakes filled with a simple and smooth vanilla pastry cream and topped with a glossy chocolate ganache, these Boston Cream Pie Cupcakes are a classic combination in miniature form. Not to mention a hard-to-resist treat! These fun cupcakes are perfect for any occasion.

Prep Time45

Cook Time18

Cool and Chill2

Total Time3 3

Course: Dessert

Cuisine: American

Keyword: best cupcake recipes, boston cream cupcakes, boston cream cupcakes with cake mix

Servings: cupcakes

Ingredients

For the Pastry Cream

2 cups milk
1/4 + 1/3 cup granulated sugar , divided
5 egg yolks (save the whites for the cake mix)
1/4 teaspoon salt
1/4 cup cornstarch
2 tablespoons butter , cut into small cubes
1 1/2 teaspoons vanilla extract

For the Cupcake

15.25 ounce box of yellow cake mix (we use Betty Crocker super moist)
1/4 cup milk
1/4 cup water
1/2 cup vegetable oil
3 egg yolks
1 teaspoon vanilla
5 egg whites

For the Ganache

8 ounces semisweet chocolate
1 cup heavy cream

Instructions

For the Pastry Cream

In a medium saucepan, heat milk and 1/4 cup sugar to scalding, just below a simmer. Do not boil.
Meanwhile, in a medium bowl, whisk 1/3 cup sugar, egg yolks, salt and cornstarch vigorously until egg mixture becomes light yellow and starts to form ribbons, about 1-2 minutes.
Slowly whisk in 1/2 of hot milk into the egg mixture, whisking constantly to temper the eggs. Return mixture back into the saucepan and return to medium low heat. Whisking constantly, cook mixture until it thickens and starts to “burp” bubbles. Cook, while continuing to whisk for 1 minute more.
Remove from heat, whisk in vanilla and butter cubes. Run custard through a fine mesh strainer to ensure a smooth custard. Place in a shallow dish (a 9x9 glass pan works well for this), place plastic wrap so that it is in direct contact with the top of the custard (this will prevent skin from forming on the top.) Transfer to the refrigerator for at least 1-2 hours to cool and set.

For the Cupcakes

Preheat oven to 350 degrees F and line a muffin tin with 18 baking cup liners.
In a medium bowl beat together the cake mix, milk, water, vegetable oil, egg yolks and vanilla, until combined.
In a separate bowl, beat egg whites until stiff peaks have formed, around 3-5 minutes. Carefully fold in the egg whites into the cake mixture. (It is ok to have some ribbons and small lumps of egg white, you do not want to over mix the batter.)
Fill cupcake liners 3/4 full of batter and bake for 12-18 minutes, or until a toothpick in the center comes out clean.

For the ganache

Chop chocolate into fine pieces and place in a medium bowl.
Heat milk in a saucepan to scalding, or just under a simmer and pour over chocolate. Stir chocolate until completely melted and smooth. Cool for 10-20 minutes. (Don’t make the ganache until cupcakes and pastry cream are ready to be used.)

To Assemble

Using the wide side of a pastry decorating tip or an apple corer, make a hole in the center of the cupcake about 3/4-inch down, and remove this plug of cake. Fill the hole with pastry cream using a pastry bag.
Dip cupcakes in slightly cooled ganache or top with ganache using a spoon or piping bag. Let set and enjoy!

Notes

Make cheater pastry cream for ease and quickness. Instead of making the pastry cream from scratch, you can cheat by using vanilla instant pudding, but in order to get the mix stiff enough, only use half of the liquid called for on the box.

Extra Ganache & Pastry Cream. This recipe makes enough pastry cream and ganache for a double batch of cupcakes. To use up extras, please refer to the full article for instructions.

Nutrition