Boston Cream Pie Cupcakes are a fun, easy twist on the classic dessert 🧁
You get fluffy cake, creamy filling, and rich chocolate on top.
Boston Cream Pie Cupcakes
Cupcakes
- 1 box vanilla or yellow cake mix
(or homemade if you prefer) - Ingredients listed on box
Bake cupcakes according to package directions. Let cool completely.
Cream Filling (Pastry Cream)
- 1½ cups milk
- ⅓ cup sugar
- 3 egg yolks
- 2 tbsp cornstarch
- 2 tbsp butter
- 1 tsp vanilla extract
Instructions:
- Heat milk until steaming (not boiling).
- Whisk sugar, egg yolks, and cornstarch in a bowl.
- Slowly whisk hot milk into egg mixture.
- Return to pan and cook over medium, whisking constantly, until thick.
- Remove from heat; stir in butter and vanilla.
- Chill completely.
(Shortcut: use instant vanilla pudding mixed with 1½ cups milk.)
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Heat cream until just simmering. Pour over chocolate, let sit 2 minutes, then stir smooth.
Assemble
- Core each cupcake (knife or cupcake corer).
- Fill with pastry cream or pudding.
- Spoon ganache over tops, letting it drip slightly.
- Chill 20 minutes to set chocolate.
Tips
- Don’t overfill or cream will spill out
- Use a piping bag for neat filling
- Store refrigerated up to 3 days
If you want, I can give you a from-scratch cupcake base, a mini cupcake version, or a no-cook filling option.
