Boston Cream Pie Cupcakes (Print)

Fluffy yellow cupcakes filled with creamy custard and topped with decadent chocolate ganache.

# Components:

→ Cupcake Batter

01 - 1 box yellow cake mix, plus ingredients specified on the package

→ Pastry Cream Filling

02 - 2 cups whole milk
03 - 1/2 cup granulated sugar
04 - 1/4 cup cornstarch
05 - 4 large egg yolks
06 - 2 tablespoons unsalted butter
07 - 1 teaspoon vanilla extract

→ Chocolate Ganache

08 - 1/2 cup heavy cream
09 - 4 ounces semi-sweet chocolate, chopped

# Directions:

01 - Preheat oven and prepare the yellow cake mix according to the package instructions for cupcakes. Bake as directed and allow cupcakes to cool completely on a wire rack.
02 - In a medium saucepan, whisk together whole milk, granulated sugar, cornstarch, and egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles. Remove from heat, add butter and vanilla extract, and stir until smooth. Cover with plastic wrap directly touching the surface and refrigerate until well chilled.
03 - After cupcakes have cooled, use a paring knife or cupcake corer to remove a small portion from the center of each. Fill each cavity with chilled pastry cream using a piping bag or spoon.
04 - In a small saucepan, heat heavy cream over medium heat until simmering. Remove from heat and pour over chopped semi-sweet chocolate in a bowl. Let stand for 2 minutes, then stir until ganache is smooth and glossy.
05 - Spoon prepared ganache over the tops of filled cupcakes. Allow ganache to set slightly before serving.

# Expert Advice:

01 -
  • Easy pantry shortcuts using store-bought cake mix
  • Luscious homemade custard filling and a rich ganache glaze
  • Perfect for making ahead since they stay moist and tender
02 -
  • High wow-factor but easily made with shortcuts
  • Moist and tender days after baking
  • Customizable with different fillings or toppings
03 -
  • Always chill your pastry cream completely before filling or it will be too loose for the cupcake centers
  • Tap each filled cupcake gently on the counter to settle the cream before topping with ganache
  • Use a small offset spatula to swirl the ganache for picture-perfect bakery looks

Back