A delicious twist on the classic Boston Cream Pie, these cupcakes feature fluffy vanilla cake, a rich pastry cream filling, and a silky chocolate ganache topping. Perfect for parties, celebrations, or whenever you need a decadent treat.

Why You’ll Love This Recipe

• Classic combination of moist vanilla cake, creamy custard, and rich chocolate ganache
• Individually portioned, making them easy to serve and enjoy
• Straightforward steps and simple ingredients for beginner-friendly baking
• Make-ahead friendly—prepare the components in advance and assemble when needed
• Customizable with different toppings like sprinkles, caramel drizzle, or flavored ganache

Ingredients

For the Vanilla Cupcakes

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• ½ cup whole milk, room temperature

For the Pastry Cream Filling

• 2 cups whole milk
• ½ cup granulated sugar
• 3 large egg yolks
• ¼ cup cornstarch
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Chocolate Ganache Topping

• ½ cup heavy cream
• ¾ cup semisweet chocolate chips or chopped chocolate

Instructions

Step 1: Bake the Vanilla Cupcakes

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease lightly.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and sugar with a hand or stand mixer until light and fluffy, about 2 to 3 minutes.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined, avoiding overmixing.
6. Divide the batter evenly into the cupcake liners, filling each about two-thirds full.
7. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cupcakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Step 2: Make the Pastry Cream Filling

1. In a medium saucepan, heat the milk over medium heat until it begins to simmer. Do not let it boil. Remove from heat.
2. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
3. Gradually pour half of the hot milk into the egg mixture, whisking constantly to temper the eggs.
4. Pour the mixture back into the saucepan and cook over medium heat, whisking continuously until thickened and bubbling, about 5 to 7 minutes.
5. Remove from heat and stir in the butter and vanilla extract until fully incorporated.
6. Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
7. Chill in the refrigerator for at least 2 hours before using.

Step 3: Prepare the Chocolate Ganache

1. In a small saucepan or microwave, heat the heavy cream until just simmering.
2. Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2 to 3 minutes, then whisk until smooth and glossy.
3. Let the ganache cool slightly to thicken before using.

Step 4: Assemble the Cupcakes

1. Once the cupcakes are completely cool, use a small knife or cupcake corer to cut a hole in the center of each cupcake, leaving a small border around the edges.
2. Fill a piping bag with the chilled pastry cream and pipe it into the hollowed-out centers of the cupcakes.
3. Dip the tops of the cupcakes into the chocolate ganache or spoon the ganache over the tops, spreading it gently to cover.
4. Allow the ganache to set before serving.

These cupcakes are best enjoyed fresh but can be stored in the refrigerator for up to three days. Let them come to room temperature before serving for the best texture and flavor.