Transform the beloved Boston cream pie into delightful individual treats with these Boston cream cupcakes that capture all the elements of the classic dessert in perfect single servings. Each cupcake features a tender, vanilla-scented sponge cake filled with rich, silky pastry cream and topped with luxurious chocolate ganache. These sophisticated cupcakes bring bakery-quality results to your home kitchen and are perfect for special occasions, dinner parties, or whenever you want to create something truly impressive.
What makes these Boston cream cupcakes exceptional is the attention to each component. The light, airy sponge cake provides the perfect base, while the homemade pastry cream delivers that authentic custard flavor that’s essential to Boston cream desserts. The glossy chocolate ganache not only adds visual appeal but also provides the perfect rich finish that balances the sweetness of the cake and cream.
Ingredients
For the Sponge Cake:
- 4 large eggs
- 2 cups (400g) granulated sugar
- 1/2 teaspoon vanilla extract
- 3/4 cup (180ml) whole milk
- 1/2 stick (56g) unsalted butter
- 2 cups (250g) self-rising flour
For the Chocolate Ganache:
- 1 cup (240ml) heavy cream
- 8 ounces (225g) semi-sweet baking chocolate, chopped
For the Pastry Cream:
- 1/4 cup (30g) cornstarch
- 3/4 cup (150g) granulated sugar
- 4 large egg yolks
- 2 cups (480ml) whole milk, divided
- 1 teaspoon vanilla extract
- 2 tablespoons (28g) unsalted butter, room temperature
Instructions
Step 1: Prepare for Baking
Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with paper cupcake liners, or grease the cups thoroughly with butter or cooking spray. This recipe will yield approximately 20-24 cupcakes depending on the size of your scoops.
Step 2: Create the Sponge Cake Batter
In a large mixing bowl, beat the 4 eggs with an electric mixer on medium speed. Gradually add the 2 cups of granulated sugar, continuing to beat for 4-5 minutes until the mixture is well incorporated, light in color, and slightly thickened. The mixture should fall in ribbons when the beaters are lifted.
Step 3: Add Vanilla and Flour
Add the vanilla extract to the egg mixture and blend until well incorporated. Gradually add the self-rising flour, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cupcakes.
Step 4: Prepare the Milk Mixture
In a small saucepan, heat the 3/4 cup of whole milk and the 1/2 stick of unsalted butter over medium heat, stirring occasionally until the butter is completely melted and the mixture is hot but not boiling.
Step 5: Combine and Bake
Gradually add the hot milk mixture to the batter while mixing on low speed. Mix until the batter is smooth and well combined. Using a 1/4 cup measuring cup, scoop the batter into the prepared cupcake tins, filling each cup about 2/3 full. Bake for 11-12 minutes, or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely on wire racks.
Step 6: Prepare the Chocolate Ganache
Place the chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the 1 cup of heavy cream over medium heat until it just comes to a rolling boil. Immediately pour the hot cream over the chocolate and let it sit for 1 minute without stirring.
Step 7: Finish the Ganache
After the minute has passed, stir the chocolate and cream mixture with a whisk, starting from the center and working outward, until the mixture is smooth and glossy. Refrigerate the ganache for 20-30 minutes until it thickens to a spreadable consistency but is still pourable.
Step 8: Start the Pastry Cream
While the ganache is chilling, begin preparing the pastry cream. In a medium mixing bowl, combine the cornstarch and 3/4 cup of granulated sugar, whisking until no lumps remain.
Step 9: Prepare Egg Mixture
Add 1/2 cup of the milk to the cornstarch mixture and whisk until smooth. In a separate bowl, lightly beat the 4 egg yolks, then gradually whisk them into the cornstarch mixture using a wooden spoon. Continue stirring until the mixture is completely smooth and no streaks of egg remain.
Step 10: Heat Remaining Milk
In a heavy-bottomed saucepan, heat the remaining 1 1/2 cups of milk over medium heat until it just begins to simmer. Small bubbles will form around the edges, but don’t let it come to a full boil. Remove from heat immediately.
Step 11: Temper the Egg Mixture
To prevent the eggs from scrambling, you must temper them by gradually adding the hot milk. While whisking the egg mixture constantly, slowly drizzle about 1/4 of the hot milk into the bowl. Continue whisking and gradually add the remaining hot milk in a thin stream.
Step 12: Cook the Pastry Cream
Return the entire mixture to the saucepan and place over low-medium heat. Cook while whisking vigorously and constantly to prevent lumps from forming. The mixture will gradually thicken and will take about 5 minutes to come to a gentle boil. Continue cooking for 1-2 minutes after it reaches a boil to ensure the cornstarch is fully cooked.
Step 13: Finish the Pastry Cream
Remove the pastry cream from heat and immediately whisk in the room temperature butter and vanilla extract until completely incorporated. The mixture should be smooth and creamy. Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming, then refrigerate for at least 15 minutes until cooled.
Step 14: Prepare Cupcakes for Filling
Once the cupcakes are completely cool, use a small sharp knife to cut a circle about 1 inch in diameter from the top of each cupcake, cutting down about 3/4 of the way through the cupcake. Remove the cut piece and use a small spoon to scoop out a small amount of cake from the center, creating a well for the pastry cream. Reserve the top pieces.
Step 15: Fill the Cupcakes
Using a small spoon or piping bag, fill each cupcake cavity with the cooled pastry cream, mounding it slightly above the top of the cupcake. The filling should be generous but not overflowing.
Step 16: Add Ganache Topping
Spoon the slightly thickened chocolate ganache over the top of each filled cupcake, allowing it to flow naturally over the pastry cream and down the sides slightly. The ganache should be thick enough to stay put but still have a glossy, pourable consistency.
Time and Serving Information
Prep Time: 45 minutes Bake Time: 11-12 minutes Chill Time: 45 minutes Total Time: 1 hour 45 minutes Servings: 20-24 cupcakes Serving Size: 1 cupcake
Nutrition Information (Per Cupcake)
- Calories: 285
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 75mg
- Sodium: 125mg
- Total Carbohydrates: 48g
- Dietary Fiber: 2g
- Sugars: 42g
- Protein: 5g
- Calcium: 85mg
- Iron: 1.2mg
Tips for Perfect Boston Cream Cupcakes
The key to exceptional Boston cream cupcakes lies in mastering each component. For the sponge cake, ensure your eggs are at room temperature for better volume and incorporation. The cake should be light and airy, so avoid overmixing once the flour is added.
When making the pastry cream, patience is crucial. The tempering process prevents the eggs from scrambling, so add the hot milk very gradually while whisking constantly. If lumps do form, strain the mixture through a fine-mesh sieve while it’s still warm.
For the ganache, use high-quality chocolate for the best flavor and texture. The cream should be at a rolling boil when poured over the chocolate to ensure proper melting and emulsification.
Storage and Make-Ahead Tips
These Boston cream cupcakes are best assembled and served within 24 hours for optimal freshness. However, each component can be made ahead separately. The pastry cream can be prepared up to 2 days in advance and stored covered in the refrigerator. The ganache can be made up to 1 week ahead and gently rewarmed to the proper consistency.
The unfilled cupcakes can be baked and frozen for up to 3 months. Thaw completely at room temperature before filling and topping. Once assembled, store the cupcakes in the refrigerator and bring to room temperature before serving for the best texture and flavor.
Serving Suggestions
These Boston cream cupcakes are elegant enough to serve at formal gatherings but approachable enough for casual celebrations. They pair beautifully with coffee or tea and make an impressive finale to dinner parties. For special occasions, consider garnishing with a light dusting of powdered sugar or a few fresh berries.
The individual portion size makes them perfect for buffets, potlucks, or any gathering where you want to offer a sophisticated dessert that’s easy to serve and eat. Each cupcake delivers the complete Boston cream experience in a convenient, handheld format that’s sure to impress your guests.