Boston Cream Cupcakes: A Deliciously Decadent Dessert for Beginners

There are some desserts that just never go out of style—Boston Cream Pie is one of them. It’s a classic American dessert that combines soft, fluffy cake with rich pastry cream and decadent chocolate ganache. But have you ever thought about making this delightful treat in a more convenient, individual form? That’s when I came up with the idea of Boston Cream Cupcakes! These cupcakes encapsulate everything you love about the original pie: tender vanilla cupcakes, creamy pastry filling, and a glossy, chocolate topping—but in a fun, portable version.

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What I love most about these cupcakes is how easy they are to make, even for beginners. If you’re new to baking or just looking for a fun way to practice, this recipe is a great place to start. You don’t need to be an expert baker to create something impressive. The components—vanilla cupcakes, pastry cream, and ganache—are straightforward, and while they do require a little patience, the process is simple and rewarding. You’ll have a delicious batch of homemade cupcakes ready to enjoy in just a few hours, and your friends and family will be amazed by the results.

If you’re a beginner looking to make a dessert that’s both delicious and impressive, Boston Cream Cupcakes are the perfect choice. Not only do they require relatively few ingredients, but they also use basic baking techniques that will give you a sense of accomplishment as you create something special. And the best part? They’re an absolute crowd-pleaser. Whether it’s for a family gathering, a special occasion, or just a weekday treat, these cupcakes are sure to impress.

Ingredients and Preparation

Before you dive into making these cupcakes, let’s take a closer look at the ingredients. We’ll also go over a few substitutions in case you need to make adjustments based on what you have available or your dietary preferences.

Pastry Cream Filling

• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar (divided)
• 1/4 teaspoon salt
• 5 large egg yolks (room temperature)
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter (softened)

The pastry cream filling is the heart and soul of these cupcakes. Its smooth texture and vanilla flavor provide the perfect contrast to the rich chocolate ganache. You can substitute the whole milk with 2% milk if you don’t have it, but I’d recommend sticking with heavy cream for the best flavor and texture. If you’re dairy-free, consider using coconut cream for the heavy cream, although this may change the flavor slightly.

Cupcake Batter

• 1/2 cup unsalted butter (softened)
• 1/2 cup vegetable oil
• 1 3/4 cups granulated sugar
• 4 large eggs (room temperature)
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk (room temperature)

The addition of both butter and oil in this cupcake batter gives the cupcakes a nice balance between flavor and moisture. If you don’t have buttermilk, you can make your own substitute by adding 1 tablespoon of lemon juice or vinegar to a measuring cup, then filling it with regular milk to the 1 1/4 cups mark. Let it sit for 5 minutes before using. This will mimic the acidity of buttermilk and give your cupcakes that soft texture.

Chocolate Ganache Topping

• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream
• 2 tablespoons light corn syrup (optional)
• 1/4 cup confectioners’ sugar

The chocolate ganache is what gives these cupcakes their glossy, indulgent finish. You can swap the semisweet chocolate for milk or dark chocolate depending on your taste preference. The corn syrup is optional, but it helps to create a smooth and shiny finish for the ganache. If you prefer a less sweet ganache, you can skip the confectioners’ sugar.

Step-by-Step Instructions

Step 1: Make the Pastry Cream

1. Heat the Milk and Cream: In a saucepan, whisk together the whole milk, heavy cream, 1/4 cup of the granulated sugar, and the salt. Place the saucepan over medium heat and stir frequently until the mixture begins to steam and the sugar dissolves. Remove the saucepan from the heat and let it cool for about 10 minutes.
2. Prepare the Egg Mixture: While the milk and cream mixture cools, whisk the egg yolks and the remaining 1/4 cup of sugar in a separate bowl. Beat until smooth and creamy. Add the cornstarch and continue whisking until the mixture is free from lumps.
3. Temper the Eggs: Gradually add about 1/3 of the hot milk mixture to the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Once combined, slowly whisk the egg mixture back into the saucepan with the remaining milk mixture.
4. Cook the Pastry Cream: Return the saucepan to medium heat and cook the mixture, whisking constantly, for 2-3 minutes until it thickens to a pudding-like consistency. This step is important—make sure the pastry cream reaches the right thickness before moving on.
5. Strain and Finish: Strain the pastry cream through a fine-mesh sieve into a bowl to remove any lumps or bits of egg. Add the vanilla extract and softened butter, whisking until fully incorporated.
6. Chill the Pastry Cream: Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 hours or until the cream is fully chilled.

Step 2: Make the Cupcakes

1. Preheat the Oven: Set your oven to 350°F (175°C) and line two 12-count muffin pans with cupcake liners.
2. Cream the Butter and Sugar: In a large bowl, beat the softened butter, vegetable oil, and granulated sugar together until the mixture is light and fluffy, about 2 minutes. This step is key to achieving soft, tender cupcakes.
3. Add the Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until the mixture is smooth and fully combined.
4. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Add the dry ingredients in three additions, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
5. Fill the Cupcake Liners: Divide the cupcake batter evenly between the cupcake liners, filling each about 3/4 of the way full.
6. Bake the Cupcakes: Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean or with just a few moist crumbs. Allow the cupcakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Ganache Topping

1. Combine Ingredients: In a microwave-safe bowl, place the semisweet chocolate chips, heavy cream, and corn syrup (if using). Microwave the mixture in 20-second intervals, stirring well between each, until the chocolate is fully melted and smooth.
2. Add the Sugar: Sift in the confectioners’ sugar and whisk until fully incorporated. The ganache should be smooth and glossy.
3. Cool the Ganache: Let the ganache sit for 10-15 minutes at room temperature to thicken slightly before using.

Step 4: Assemble the Cupcakes

1. Cut a Hole in the Cupcakes: Once the cupcakes have completely cooled, use a paring knife to cut a cone-shaped cavity from the center of each cupcake. Be sure to only cut about 3/4 of the way down, leaving the bottom intact.
2. Fill the Cupcakes: Transfer the chilled pastry cream to a piping bag fitted with a round tip. Pipe the cream into the cavity of each cupcake, filling it to the top.
3. Replace the Tops: Gently place the cone-shaped piece of cupcake back on top of the cream to seal it in.
4. Drizzle the Ganache: Spoon or drizzle the slightly thickened ganache over the tops of the filled cupcakes. The ganache should beautifully cover the tops and drip slightly over the edges.
5. Refrigerate the Cupcakes: Refrigerate the cupcakes until ready to serve. This will help the ganache set and make them even more delicious.

Beginner Tips and Notes

• Why It’s Important to Cool the Pastry Cream: Cooling the pastry cream is essential for it to thicken properly. If you don’t chill it long enough, the cream may not hold its shape when you pipe it into the cupcakes.
• Be Careful with the Ganache: Ganache can sometimes harden quickly as it cools, so be sure to let it sit at room temperature for a bit before using it. If you find it too thick to drizzle, you can microwave it for a few seconds to soften it back up.
• Prevent Dry Cupcakes: Be careful not to overmix the cupcake batter. Mixing too much can incorporate excess air into the batter, which can result in dry cupcakes. Mix just until the ingredients are combined to keep the texture light and tender.
• Use a Cupcake Corer for Precision: If you want a more uniform hole in your cupcakes, consider using a cupcake corer. It’s a handy tool that will ensure all the cupcakes are filled with an equal amount of pastry cream.

Serving Suggestions

Boston Cream Cupcakes are delicious on their own, but they’re even better when paired with a cup of freshly brewed coffee or a cold glass of milk. If you want to elevate the experience, serve the cupcakes with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. The cupcakes are rich enough that they don’t need much else, but a little extra indulgence never hurts!

Storage Tips

Store leftover cupcakes in an airtight container in the refrigerator for up to 4-5 days. Because of the pastry cream, they need to be kept cold. For the best texture, allow the cupcakes to come to room temperature before serving. This will ensure the ganache stays soft and the cupcake remains tender.

Conclusion

Boston Cream Cupcakes are the perfect way to enjoy a classic dessert in a modern, individual form. With just a few simple steps, you can create a treat that’s both delicious and impressive. Whether you’re a beginner baker or just looking for a fun project to try, these cupcakes are sure to be a hit. Give this recipe a try, and don’t forget to share your results in the comments—I’d love to hear how they turned out!

Looking for more easy sheet pan dinners, quick and healthy meals, or other dessert ideas? Be sure to check out the rest of the recipes on the blog. Happy baking!