Easy Boston Cream Pie Cupcakes

5 from 9 votes

Tender cupcakes filled with fluffy pastry cream and topped with rich chocolate ganache. Your favorite cake made 10x easier!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 23

Total Time 43

Servings Cupcakes

Calories 516kcal

Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
In a large bowl, cream butter and sugar until light and fluffy.
Stir in vanilla, eggs, and baking powder.
Gradually add flour and buttermilk a little at a time until just combined.
Fill prepared liners ¾ of the way full. Bake for 18-23 minutes or until a toothpick inserted in the center comes out clean.
Cool completely.

In a medium bowl, beat egg yolks. Stir in milk until well combined.
In a large saucepan over medium low heat combine sugar, cornstarch, and salt. Gradually whisk in milk.
Boil, stirring constantly for 1 minute. Immediately remove from heat.
Place sauce pan into an ice bath. Cool slightly and stir in vanilla.
When mixture has cooled a bit, stir in vanilla.

Place chocolate chips in a large bowl.
In a medium sauce pan, bring heavy cream to a simmer. Remove from heat and pour over chocolate chips.
Cover for 5 minutes, and then stir until smooth.

Core out the center of each cupcake using a cupcake corer or knife. Fill each cupcake with pastry cream.
Dip into a generous amount of ganache. Allow to set for 30-60 minutes.

Ingredient Notes

Butter: Butter should be softened but not melted. If your finger makes an indent in the butter when you lightly touch it, you are good to start baking.
Flour: Make sure to measure your flour correctly. Spoon your flour into your measuring cup and level if off with a knife.
Milk: Use whole milk for the best texture. Low-fat or nondairy versions are not suggested.
Buttermilk: If you don't have buttermilk on hand, you can make your own. Add 1 tablespoon of acid, such as vinegar or lemon juice, to one cup of milk.

Tips

Use room temperature ingredients: This helps everything mix together smoothly and lump-free.

Don't skip the ice bath: This prevents the cream from overcooking and helps prevent skin from forming.

Use an ice cream scoop to easily transfer the batter into the muffin pan. Be sure not to overfill it. Fill ⅔ of the way full; they'll rise quite a bit when baking.

Don't Overbake: They're done when a toothpick inserted in the center comes out with just a few moist crumbs.

Cool Ganache: Allow to cool for around 10 minutes to allow it to thicken. The ganache should mound slightly if you dip a spoon in, and drizzle it back into the bowl.