Boston Cream Pie Cupcakes Recipe

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Sure! Here’s a detailed, long-form recipe for Boston Cream Pie Cupcakes, including an introduction, history, ingredients, method, conclusion, and notes for lovers of baking. Enjoy the deep dive into this delightful dessert!

Boston Cream Pie Cupcakes Recipe

Mini versions of a historic American classic — moist vanilla cupcakes filled with creamy pastry cream and topped with silky chocolate ganache.

Introduction

The Boston Cream Pie may be called a “pie,” but it’s truly a cake — and one of America’s most beloved desserts. Translating this elegant dessert into cupcake form brings all the charm of the original with the added appeal of being handheld and perfectly portioned. These cupcakes boast tender vanilla sponge, a generous spoonful of rich vanilla custard in the center, and a luxurious chocolate ganache crowning each one. Whether you’re baking for a special occasion or just because, these cupcakes promise to delight lovers of cream-filled pastries and rich chocolate alike.

History of the Boston Cream Pie

The Boston Cream Pie dates back to the mid-19th century, created at Boston’s Parker House Hotel (now the Omni Parker House). At the time, cakes and pies were baked in the same tins, and the names were often used interchangeably. This layered cake, filled with pastry cream and topped with chocolate glaze, stood out for its luxurious texture and became a New England classic. In 1996, it was even declared the official dessert of Massachusetts. Adapting this to cupcake form gives it a modern twist while preserving the spirit of the original.

Ingredients

For the Vanilla Cupcakes

  • 1 cup (125g) all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (113g) unsalted butter, room temperature
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 cup (120ml) whole milk

For the Pastry Cream Filling

  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 4 large egg yolks
  • 1/4 cup (30g) cornstarch
  • 1/4 tsp salt
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract

For the Chocolate Ganache

  • 1/2 cup (120ml) heavy cream
  • 4 oz (115g) semi-sweet or dark chocolate, finely chopped
  • 1 tbsp unsalted butter (optional, for shine)

Instructions

Step 1: Make the Pastry Cream (Do this first so it has time to chill)

  1. In a saucepan, heat the milk over medium heat until it begins to steam (do not boil).
  2. In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and salt until pale and smooth.
  3. Slowly pour the hot milk into the yolk mixture, whisking constantly to temper the eggs.
  4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 3–5 minutes).
  5. Remove from heat and stir in the butter and vanilla.
  6. Pour into a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until chilled, at least 2 hours.

Step 2: Bake the Cupcakes

  1. Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar together until light and fluffy.
  4. Add eggs one at a time, beating well after each. Mix in vanilla.
  5. Add dry ingredients in 3 parts, alternating with milk. Start and end with dry ingredients. Mix until just combined.
  6. Divide batter evenly among liners (about 2/3 full).
  7. Bake for 18–22 minutes or until a toothpick comes out clean.
  8. Cool completely on a wire rack.

Step 3: Fill the Cupcakes

  1. Once cupcakes are cool and pastry cream is chilled, use a small knife or cupcake corer to remove a plug from the center of each cupcake.
  2. Spoon or pipe in the pastry cream. Replace the top of the plug if desired.

Step 4: Make the Chocolate Ganache

  1. Heat cream in a small saucepan or microwave until hot but not boiling.
  2. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth.
  3. Stir in butter for extra shine, if using. Let cool slightly until thickened but still pourable.

Step 5: Finish the Cupcakes

  1. Spoon or drizzle ganache over each filled cupcake.
  2. Let set at room temperature or chill slightly to firm up the ganache.

Conclusion

Boston Cream Pie Cupcakes offer a harmonious blend of flavors and textures: light sponge cake, silky custard, and glossy ganache. They’re a testament to classic American baking with a playful, modern twist. These cupcakes are showstoppers at gatherings and deeply satisfying for any dessert lover who appreciates the fusion of cake and cream.

For the Lovers of Baking…

To those who find joy in folding batter, tempering cream, or simply watching ganache slowly melt into glossy perfection — this recipe is for you. It’s a labor of love, but one that rewards every step with aroma, texture, and the unmistakable delight of a homemade dessert that honors a rich culinary history.

Extra Tips & Variations

  • For a shortcut, use instant vanilla pudding instead of homemade pastry cream (but homemade is worth it!).
  • Try using white chocolate ganache for a twist.
  • Add a splash of rum or espresso to the ganache for a grown-up variation.
  • Store in the fridge, but bring to room temperature before serving for the best texture

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