Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes are a mini version of the classic with soft, fluffy, cupcakes, vanilla pastry cream filling, and a rich, decadent chocolate ganache.


I am a big fan of Boston Cream-filled donuts, so I thought why not in a cupcake, so much easier and I was right.


These little bite-size cupcakes are perfect any time of the day, but a truly amazing replica of the original style Boston Cream Pie in flavors.


These have now become a family favorite, the cake is made from scratch, so is the filling and chocolate easy ganache topping, however, you can cheat a little and use mixes.


Doctored cake mix recipes are super easy if you're a hurried cook and seriously don't have time to make these homemade, I get it.


This basic recipe is not only delicious but you can freeze all your cupcakes and take them out as needed for smaller family groups like ours.


If you love vanilla custards, filled donuts, filled cupcakes, you're going to go crazy over these decadently rich cupcakes plus if you're just a lover of chocolate cake lover switch these to chocolate cake, pudding and ganache.


Try some of our doctored cake mix recipes they are so easy like blueberry muffins they're always a huge hit along with my easy banana cake recipe!


Scroll down and check out my suggestions below and how to make these delicious cupcakes.

What is a Boston Cream Pie?

Boston Cream Pie has been around a long time and of course, originates in Boston from the Parker House Hotels

It’s called a pie because at the time pie plates were more commonly used for cakes so it was actually baked in a pie plate and then layered like a cake with cream so it's a pie that’s a cake!

Boston cream pie is the official dessert of Massachusetts, declared as such on December 12, 1996.

Ingredients You Will Need for our Boston Cream Cupcakes

• flour
• baking powder
• salt
• evaporated milk
• butter softened
• eggs
• sugar
• pure vanilla extract
• chocolate frosting or homemade chocolate ganache see recipe below
• Italian pastry vanilla custard filling recipe below or make a box of regular cooked or instant pudding

Tips

• For best results for scratch cake only use the ingredients listed
• Bake until the middles are set not browned use a toothpick method
• You can make one large cake instead of cupcakes
• Always preheat the oven
• Use your favorite cake mix to package instructions in a hurry
• Use super moist mix cake mixes for best results if using a mix
• You can substitute chocolate cake also instead of vanilla for chocolate Boston cream cupcakes
• Substitute instant pudding mixes for filling or regular vanilla pudding
• Use an ice cream scoop for even-sized cupcakes
• For easily filled cupcakes just slice them in half or use the alternative method listed below

Other Recipes Using Cake Mixes

Chocolate Half Moon Cookies

Pistachio Cake

4 Ingredient Pumpkin Cake

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Filling the Cupcakes

I just cut the cupcakes in half and fill them or you can do these another way below( and take the easy way out!


Alternative Method: Cut a hole in the top of the cupcake(use a knife, apple corer).

Fill the hole with pastry cream using either a spoon or a piping bag.

Take the top piece of the hole back in the center and push it down, pour the ganache on top of spread with a chocolate frosting.

Boston Cream Pie Cupcakes

Yield: 24

Author: Claudia Lamascolo

Prep time: 15 MinCook time: 14 MinTotal time: 29 Min

Decadent little cakes filled with homemade pastry cream topped with a chocolate ganache, made from scratch (or you can cheat and use all premade stuff!).

Ingredients

• 1 -  1/2 cups all-purpose flour
• 1 -  1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup evaporated milk
• 6 tablespoons butter softened
• 4 medium or 3 large eggs
• 1 cup sugar plus 1 teaspoon
• 1 -  1/2 teaspoons pure vanilla extract
• homemade ganache (or use 1 can of chocolate frosting) 
• 1  recipe Italian pastry vanilla custard filling recipe below or make a box of regular vanilla cooked or instant pudding.
• Pastry Cream:
• 2 cups whole milk
• 2  teaspoons vanilla extract
• 6  egg yolks
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon unsalted butter
• Optional: 1  teaspoon of white rum or rum extract
• Chocolate Ganache
• 8 ounces semisweet chocolate (I used good grade chocolate like Lindt) 
• 1 cup heavy cream heat to boiling in the microwave

Instructions

1. First, make the custard filling and set it aside.
2. Filling: In a medium saucepan, heat the milk and vanilla to a boil. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.
3. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated with milk and vanilla.
4. Whisk in the remaining hot milk mixture. Using strainer into the saucepan, pour the mixture through a strainer back into the saucepan.
5. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter and rum if using. Let cool slightly. Chill at least 2 hour
6. Preheat oven to 350 degrees.
7. Mix together flour, baking powder, and salt in a small bowl.
8. Warm the milk and butter on the stovetop in a small pan until boiling on low or I did it in the microwave for 1 1/2 minutes. Cool slightly to warm to touch.
9. With an electric mixer, beat eggs and sugar on high speed until thick and pale, about 5 minutes.
10. Beat in all the rest of the dry ingredients.
11. Add milk mixture to the batter using a low speed on the mixer, beat until smooth.
12. Add vanilla.
13. Divide batter among muffin cups, spray generously each tin, then filling each halfway.
14. Bake cupcakes until golden in color for about 15 minutes. Let cool in tins a few minutes.
15. Let cool.
16. Using a serrated knife, cut each in half horizontally, face top flat side up.
17. Fill each cupcake with 1 tablespoon cream filling on each cupcake bottom.
18. Sandwich with top.
19. Spoon glaze over each, you can serve or refrigerate until ready for serving these.
20. Store in the refrigerator covered.
21. Chocolate Ganache topping:
22. Add the 1 cup heavy cream to a microwave-proof bowl, heat to boiling in the microwave In a medium bowl, pour heavy cream over the chopped chocolate and stir until melted

Calories

285.30

Fat (grams)

14.60

Sat. Fat (grams)

8.39

Carbs (grams)

35.11

Fiber (grams)

0.99

Net carbs

34.12

Sugar (grams)

23.12

Protein (grams)

4.93

Sodium (milligrams)

174.62

Cholesterol (grams)

100.05

https://www.whatscookinitalianstylecuisine.com/2013/03/boston-cream-pie-cupcake-recipe-with.html

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American, French

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More Recipes To Try:

Dark Chocolate Cake Mix Cake

Cake Mix Red Velvet Cake

Cake Mix Carrot Cake Taste Like Scratch

Disclosure: This recipe was originally shared in 2013. It was edited and re-published in 2021.