Boston Cream Pie Cupcakes
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I love making Boston Cream Pie Cupcakes when I want something fancier than regular cupcakes but easier than making a whole pie. They stay soft and tender with silky filling and glossy chocolate ganache on top that makes them look bakery-perfect. Once you try these, you’ll make them all the time.
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I make them for birthday parties, potlucks, bake sales, family gatherings, and summer cookouts because they’re a crowd-pleaser loved by kids and adults. They’re perfect for holiday dessert tables and anytime you need a party-friendly, handheld treat that travels well. They’re great for making ahead and stay fresh in the fridge for up to 4 days, and unassembled ones freeze for 2 to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Boston Cream Pie Cupcakes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make Boston Cream Pie Cupcakes, from pastry cream first so it has time to chill, to assembling the cupcakes.
Make the Pastry Cream
In a medium saucepan, combine the milk, heavy cream, ⅓ cup granulated sugar, and salt. Heat over medium heat, stirring until the sugar dissolves and the mixture begins to simmer. Remove from the heat and let it cool for about 10 minutes.
In a medium bowl, whisk the egg yolks with the remaining 3 tablespoons of sugar until slightly thickened. Add the cornstarch and whisk until lump-free. Using a balloon whisk here helps you get the mixture completely smooth without lumps.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Slowly drizzle about ⅓ cup of the warm milk mixture into the egg mixture while whisking continuously to temper the eggs. Gradually add the remaining milk mixture so the eggs don’t separate, and whisk until fully combined and smooth. Pour the mixture back to the saucepan.
Cook over medium heat, whisking continuously, until it becomes thick and creamy. You’ll know it’s ready when it coats the back of a spoon and holds a line when you run your finger through it. Transfer the pastry cream to a pastry bag and refrigerate until cooled.
Make the Cupcakes
Preheat the oven to 350°F (180°C) and line two standard muffin tins with paper liners.
In a large bowl, beat the melted butter, vegetable oil, and granulated sugar until well combined and slightly fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt.
Using a silicone spatula, add the dry ingredients to the batter in three additions, alternating with the buttermilk and beginning and ending with the dry ingredients. Mix only until combined; don’t overmix or the cupcakes will be dense.
Fill each cupcake liner evenly using a cookie scoop, about three quarters. Bake for 17 to 19 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely.
Make the Ganache
Place the chocolate chips, heavy cream, and corn syrup in a heatproof bowl.
Microwave in 25-second intervals, stirring after each, until smooth and melted. Sift in the powdered sugar and stir until fully blended.
Allow the ganache to cool for about 10 minutes, until slightly thickened but still pourable.
Assemble and Serve
Once the cupcakes and pastry cream are completely cooled, cut a small hole in the center of each cupcake, about one and one half inches wide and one inch deep. A cupcake corer makes this step quick and easy.
Fill each cupcake with pastry cream using a piping bag. Place back the small piece of cupcake that was removed to cover the filling. Spoon or drizzle the ganache over the tops of the cupcakes, letting it drip on the sides for that dramatic effect, and allow it to set.
Serve and enjoy!
Boston Cream Pie Cupcakes travel really well to parties, potlucks, and outdoor gatherings because the ganache sets firm and protects the filling. Let the ganache set completely at room temperature before packing them so it doesn’t smudge.
Pack them in a hard-sided cupcake carrier with individual cupcake holders to keep them in place without shifting and keep them cool in a cooler with ice packs or in an insulated carrier if it’s warm outside.
Equipment
- Muffin tin lined with cupcake liners
Ingredients
Pastry Cream:
- 1 cup milk
- 1 cup heavy cream
- ⅓ cup plus 3 tablespoons granulated sugar divided
- ¼ teaspoon salt
- 5 large egg yolks at room temperature
- 3 tablespoons cornstarch
Cupcakes:
- ½ cup unsalted butter melted
- ½ cup vegetable oil
- 1 ⅓ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 ¼ cups buttermilk at room temperature
Ganache Frosting:
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons light corn syrup
- ⅓ cup powdered sugar
Video
Instructions
Make the Pastry Cream:
- In a medium saucepan, combine the milk, heavy cream, ⅓ cup granulated sugar, and salt. Heat over medium heat, stirring until the sugar dissolves and the mixture begins to simmer. Remove from the heat and let it cool for about 10 minutes.1 cup milk, 1 cup heavy cream, ⅓ cup plus 3 tablespoons granulated sugar, ¼ teaspoon salt
- In a separate bowl, whisk the egg yolks with the remaining 3 tablespoons of sugar until slightly thickened. Add the cornstarch and whisk until smooth.5 large egg yolks, 3 tablespoons cornstarch
- Slowly drizzle about ⅓ cup of the warm milk mixture into the egg mixture while whisking constantly to temper the eggs. Gradually add the remaining milk mixture and whisk until fully combined.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it becomes thick and creamy.
- Transfer the pastry cream to a piping bag and refrigerate until cooled.
Make the Cupcakes:
- Preheat the oven to 350°F (180°C). Line two standard muffin tins with paper liners.
- In a large mixing bowl, beat the melted butter, vegetable oil, and granulated sugar until well combined and slightly fluffy.½ cup unsalted butter, ½ cup vegetable oil, 1 ⅓ cups granulated sugar
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.4 large eggs, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, baking powder, and salt.3 cups all-purpose flour, 1 tablespoon baking powder, ¾ teaspoon salt
- Using a spatula, add the dry ingredients to the batter in three additions, alternating with the buttermilk and beginning and ending with the dry ingredients. Mix only until combined—do not overmix.1 ¼ cups buttermilk
- Fill each cupcake liner about three quarters full.
- Bake for 17 to 19 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Ganache:
- Place the chocolate chips, heavy cream, and corn syrup in a heatproof bowl.1 cup semisweet chocolate chips, ½ cup heavy cream, 2 tablespoons light corn syrup
- Microwave in 25-second intervals, stirring after each, until smooth and melted. Sift in the powdered sugar and stir until fully blended.⅓ cup powdered sugar
- Allow the ganache to cool for about 10 minutes, until slightly thickened but still pourable.
Assembly:
- Once the cupcakes and pastry cream are completely cooled, cut a small hole in the center of each cupcake, about one and one half inches wide and one inch deep.
- Fill each cupcake with pastry cream using a piping bag.
- Place back the small piece of cupcake that was removed to cover the filling.
- Spoon or drizzle the ganache over the tops of the cupcakes and allow it to set.
Notes
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
How to Store Leftovers
Store fully cooled Boston Cream Pie Cupcakes in a single layer in an airtight container in the refrigerator for up to 4 days since the pastry cream filling needs to stay cold. Place a sheet of parchment paper between layers if you need to stack them.
The ganache will firm up in the fridge but softens again at room temperature. Let them sit out for about 15 minutes before serving if you want the ganache to be glossy and smooth again instead of matte and firm.
You can freeze just the cupcakes for 2 to 3 months. Flash-freeze them on a baking sheet first for 1 hour before transferring to a freezer-safe container. Thaw them overnight in the fridge, then bring to room temperature before adding the cream and ganache.
Store them in airtight freezer containers to prevent freezer burn and keep the cupcakes from absorbing odors.
What to Serve With Boston Cream Pie Cupcakes
These cupcakes are rich and sweet, so I like serving them with something to balance the chocolate and cream. A cup of hot coffee or espresso cuts through the richness beautifully, and fresh berries like strawberries or raspberries add a tart contrast.
They’re also perfect alongside vanilla ice cream or whipped cream. If you’re serving them at a party, pair them with other finger desserts like brownies, cookies, or fruit tarts so guests have variety.
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