Boston Cream Pie Cupcakes

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🍰 Boston Cream Pie Cupcakes: A Classic Dessert in Miniature Form

📜 Introduction

Boston Cream Pie isn’t a pie at all—it’s a cake that has stood the test of time. But what happens when you take all the best parts—the fluffy yellow cake, smooth vanilla pastry cream, and glossy chocolate ganache—and shrink it down into perfect handheld cupcakes? You get Boston Cream Pie Cupcakes, a delicious twist on the classic that’s just the right size to satisfy a sweet craving.

These cupcakes are perfect for birthdays, potlucks, bake sales, or Sunday treats, and they’re simple enough to make even if you’re short on time—thanks to a little help from a box mix and a quick stovetop custard.

📚 History of Boston Cream Pie

The Boston Cream Pie was created in the mid-19th century at Boston’s Parker House Hotel. Since pie tins were more common than cake pans at the time, the dessert got its misleading name. In 1996, it was declared the official dessert of Massachusetts. The cupcake version brings this heritage dessert into modern kitchens with ease and fun.

🍽️ Ingredients

For the Cupcakes:

  • 1 box yellow cake mix
  • Ingredients called for on the box (usually eggs, oil, and water)

For the Pastry Cream Filling:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 2 tbsp unsalted butter
  • 1 1/2 tsp pure vanilla extract

For the Chocolate Ganache:

  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate (chopped or chips)
  • 1 tsp corn syrup (optional for shine)

🧁 Cupcake Formation (How to Assemble)

  1. Bake the Cupcakes:
    • Preheat oven to 350°F (175°C).
    • Line a muffin tin with cupcake liners.
    • Prepare cake mix according to box instructions.
    • Fill liners 2/3 full and bake 15–18 minutes or until a toothpick comes out clean.
    • Let cool completely.
  2. Make the Pastry Cream:
    • In a saucepan, heat the milk until steaming (not boiling).
    • In a bowl, whisk together sugar, egg yolks, cornstarch, and salt.
    • Gradually whisk the hot milk into the yolk mixture.
    • Return to saucepan and cook over medium heat, stirring constantly, until thickened.
    • Remove from heat; stir in butter and vanilla.
    • Transfer to a bowl, press plastic wrap directly on the surface, and chill.
  3. Prepare the Ganache:
    • Heat cream until just steaming.
    • Pour over chopped chocolate. Let sit 2 minutes, then stir until smooth.
    • Stir in corn syrup if using. Let cool slightly to thicken.
  4. Fill and Top the Cupcakes:
    • Using a sharp knife or cupcake corer, make a small hole in the center of each cupcake.
    • Pipe or spoon in the chilled pastry cream.
    • Spoon ganache over the top. Let set at room temperature or refrigerate to firm up.

❤️ Why People Love Boston Cream Pie Cupcakes

  • Handheld version of a beloved American dessert
  • Creamy, chocolaty, soft, and satisfying
  • Easy to make ahead and serve at parties
  • Kid-approved and adult-adored

🥄 Method Recap

  1. Bake cupcakes
  2. Make pastry cream
  3. Make ganache
  4. Fill cupcakes
  5. Top with ganache
  6. Chill & serve!

🥦 Nutritional Information (per cupcake, estimated):

  • Calories: ~300
  • Fat: 18g
  • Carbs: 32g
  • Protein: 4g
  • Sugar: 22g
    Values vary based on ingredients used.

🌟 Health Benefits (in moderation!):

  • Egg yolks provide choline and vitamin D
  • Milk and cream offer calcium and protein
  • Chocolate contains antioxidants (especially dark chocolate)
  • Portion-controlled dessert option compared to a full slice of cake

👩‍🍳 Conclusion

Boston Cream Pie Cupcakes are a modern twist on a timeless dessert that merges nostalgia with simplicity. Whether you’re baking for a crowd or a cozy family night, these cupcakes bring smiles and that perfect bite of creamy, chocolaty joy. You don’t need to be a professional baker to impress with these!

💬 To My Sweet Recipe Lovers

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👩‍🍳 What should I bake next? Drop your favorite desserts below! 💬

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