These Boston Cream Cupcakes bring the iconic flavors of Boston cream pie into handheld form! Each vanilla cupcake is filled with silky pastry cream and topped with a glossy chocolate ganache — the perfect blend of creamy, fluffy, and rich in every bite.
Ingredients
Directions
In a saucepan, heat milk until just simmering. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly whisk hot milk into yolk mixture, then return to pan. Cook over medium heat until thick. Remove from heat, stir in butter and vanilla. Chill.
Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Mix in flour, baking powder, salt, and milk alternately until smooth.
Fill liners ¾ full and bake for 16–18 minutes. Cool completely.
Use a knife or piping tip to create a small hole in the center of each cupcake. Fill with chilled pastry cream using a piping bag.
Heat cream until hot but not boiling. Pour over chopped chocolate and let sit 1 minute. Stir until smooth.
Spoon or dip each cupcake top in ganache. Let set before serving.
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