Boston Cream Pie Cupcakes creamy vanilla and topped with rich chocolate

Boston Cream Pie Cupcakes

Creamy vanilla filling and rich chocolate topping

Ingredients

Vanilla Cupcakes

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

Vanilla Pastry Cream Filling

• 1½ cups milk
• ⅓ cup granulated sugar
• 3 large egg yolks
• 3 tablespoons cornstarch
• 1 tablespoon unsalted butter
• 1½ teaspoons vanilla extract

Chocolate Ganache Topping

• ¾ cup heavy cream
• 6 ounces semi-sweet chocolate, finely chopped
• 1 tablespoon butter (optional, for shine)

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Instructions

Make the Cupcakes

1. Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
2. Whisk together flour, baking powder, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
4. Add dry ingredients alternately with milk, beginning and ending with dry ingredients.
5. Divide batter evenly among liners, filling about two-thirds full.
6. Bake for 18–22 minutes, or until a toothpick inserted comes out clean. Cool completely.

Make the Pastry Cream

1. Heat milk in a saucepan until just steaming.
2. In a bowl, whisk sugar, egg yolks, and cornstarch until smooth.
3. Slowly whisk hot milk into the egg mixture. Return to saucepan.
4. Cook over medium heat, whisking constantly, until thickened.
5. Remove from heat and stir in butter and vanilla.
6. Transfer to a bowl, cover with plastic wrap touching the surface, and chill until cold.

Fill the Cupcakes

1. Cut a small cone from the center of each cupcake.
2. Spoon or pipe pastry cream into the centers. Replace the cupcake tops if desired.

Make the Ganache

1. Heat heavy cream until just beginning to simmer.
2. Pour over chopped chocolate and butter. Let stand 2 minutes, then stir until smooth.

Top the Cupcakes

1. Spoon ganache over filled cupcakes, allowing it to drip slightly over the edges.
2. Let set at room temperature or refrigerate briefly before serving.

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Storage

Store cupcakes in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor.