Boston Cream Pie Cupcakes are a delightful treat that brings all the classic flavors of the beloved dessert into a fun, easy-to-eat form. These cupcakes are soft, tender, and filled with creamy pastry cream, then topped with rich chocolate ganache. They are perfect for any occasion, whether it’s a family gathering or a cozy night in.
Why You Will Love This Recipe
These cupcakes are not just easy to make; they are also incredibly tasty. With simple ingredients, you can create a dessert that feels special without spending all day in the kitchen. The combination of sweet pastry cream and smooth chocolate makes every bite a delight. Plus, these cupcakes are always a hit with both kids and adults!
How to Make Cupcakes
Making Boston Cream Pie Cupcakes is straightforward and fun. You’ll enjoy the process of mixing, baking, and decorating. Each step is simple, so even if you’re a beginner, you’ll feel confident as you go along. Soon, your kitchen will be filled with sweet, warm scents that make you excited to share these treats.
What You Need
To make Boston Cream Pie Cupcakes, gather these ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup pastry cream
- 1 cup dark chocolate, chopped
- 1/2 cup heavy cream
Step-by-Step
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set this aside.
- In a separate bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.
- Fill the cupcake liners about 2/3 full with the batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before filling.
- Using a pastry bag, fill each cupcake with pastry cream.
- For the ganache, heat the heavy cream in a saucepan until simmering, then pour it over the chopped chocolate and let it sit for 5 minutes. Stir until smooth.
- Drizzle or dip the tops of each filled cupcake in the chocolate ganache.
- Let set, then enjoy your Boston Cream Pie Cupcakes!
How to Serve Cupcakes
These delicious cupcakes are best enjoyed fresh, but they also make a lovely dessert for gatherings. Serve them on a colorful plate, and consider adding a side of whipped cream or fresh berries for a nice touch. They are perfect for birthday parties, holiday celebrations, or simply a sweet treat on a sunny afternoon.
How to Store Cupcakes
To keep your Boston Cream Pie Cupcakes fresh, store them in the fridge in an airtight container. They can last about 3-4 days. If you want to keep them longer, you can freeze them before adding the ganache. Wrap each cupcake tightly with plastic wrap and then place them in a freezer bag. Thaw in the fridge before serving.
Recipe Tips
- Make sure your butter is softened for easier mixing.
- Don’t overmix the batter to keep the cupcakes light and fluffy.
- Allow cupcakes to cool completely before filling with cream.
- Feel free to adjust the sweetness by using less sugar in the batter.
- You can swap the dark chocolate for milk chocolate if you prefer a sweeter topping.
Variations & Swaps
- Try a vanilla or white chocolate ganache for a different flavor twist.
- Substitute almond milk or oat milk for a dairy-free option.
- Add some lemon zest to the batter for a light, fresh taste.
- Use whipped cream instead of pastry cream for a lighter filling.
- Sprinkle some toasted coconut on top of the ganache for extra texture.
FAQs
Can I make these cupcakes ahead of time?
Yes, you can bake and fill them a day in advance. Just store them in the fridge until you’re ready to serve.
Can I freeze the cupcakes?
Absolutely! Freeze them without the ganache. Wrap tightly and store in a freezer bag.
What can I use instead of pastry cream?
You can use whipped cream or custard as a tasty alternative to pastry cream.
How do I reheat leftover cupcakes?
Place them in the microwave for about 10-15 seconds to gently warm them up.
What is the best way to enjoy these cupcakes?
These cupcakes are best enjoyed at room temperature. They pair well with a cup of coffee or tea.
Boston Cream Pie Cupcakes
Ingredients
Cupcake Batter
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cups unsalted butter, softened Make sure it’s softened for easier mixing.
- 1 cups sugar Feel free to adjust the sweetness.
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cups milk You can substitute with almond or oat milk for a dairy-free option.
Filling and Topping
- 1 cups pastry cream You can use whipped cream or custard as an alternative.
- 1 cups dark chocolate, chopped Substituting with milk chocolate will result in a sweeter topping.
- 0.5 cups heavy cream Heat until simmering to prepare ganache.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking powder, and salt. Set this aside.
- In a separate bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.
Baking
- Fill the cupcake liners about 2/3 full with the batter and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool completely before filling.
Filling and Ganache
- Using a pastry bag, fill each cupcake with pastry cream.
- For the ganache, heat the heavy cream in a saucepan until simmering, then pour it over the chopped chocolate and let it sit for 5 minutes.
- Stir until smooth, then drizzle or dip the tops of each filled cupcake in the chocolate ganache.
- Let set, then enjoy your Boston Cream Pie Cupcakes!
