Boston Cream Pie Cupcakes

These adorable Boston Cream Pie Cupcakes are miniature versions of the classic non-pie hailing from Beantown. Spongy vanilla cupcakes are split and filled with luscious vanilla pastry cream and finished with rich chocolate ganache to yield sweet morsels perfect for any occasion.

Closeup of Boston cream pie cupcakes with shiny chocolate ganache on top on a white plate.



Pastry Cream:
2 cups milk
1 teaspoon vanilla extract
¼ teaspoon kosher salt
¼ cup (30 grams) cornstarch

½ cup (100 grams) granulated sugar
2 large eggs
2 tablespoons (28 grams) unsalted butter

Milk, flour, sugar, cornstarch, eggs, butter, vanilla extract, and chocolate bars.


6 tablespoons (84 grams) unsalted butter (plus about 1 tablespoon more at room temperature for greasing pans)
1 ½ cups (192 grams) all-purpose flour plus more for tins
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ cup milk

3 large eggs at room temperature
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
Chocolate Ganache:
6 ounces (170 grams) semisweet chocolate finely chopped
⅔ cup heavy cream


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