Moist chocolate cupcakes, pastry cream made from scratch, and a beautiful chocolate ganache topping make this one tasty cupcake you’ll definitely want to sink your teeth into.
The recipe is seriously easy to make and we love these bite-sized classics styles of Boston Cream Pie in a cupcake form along with being chocolate cake which is everyone's favorite here.
The cupcakes didn't last long and the custard is addicting in flavor creamy and so delicious you just can't stop eating it.
I love making individual servings and the cupcake batter is super moist and so yummy.
If you need to take something to a potluck, bake sale or family get-together, these are the perfect ending to a great meal and a showstopping dessert.
We just love easy recipes but if you're not fond of baking from scratch try our easy cake mix recipes like our Carrot Cake that's tastes like scratch cake or our Blueberry Cake Mix Cake.
Just scroll down to the printable recipe card.
How To Make Chocolate Boston Cream Pie Cupcake Steps
- Mix a chocolate cake recipe and bake the cupcakes (of course you can take the easy way out and bake a cake mix cupcake to package instructions) Cool completely.
- Make the custard filling (or use an instant pudding to packaged instructions for a quick mockup style)
- Make the ganache (or use a chocolate frosting if you're doing the easy version)
- Garnish with sprinkles or a party color theme on top is optional
Seriously easy right? So let's get started on making these Boston Cream chocolate cupscake you've ever eaten.
Ingredients You Will Need(for complete instructions scroll to the recipe card below)
- eggs
- water
- oil
- sugar
- salt
- baking soda
- baking powder
- unsweetened cocoa powder
- semi-sweet chocolate
- butter
- heavy cream
- vanilla
- buttermilk
- cornstarch
Pans To Use
- cupcake tins lined
- two 9 x 9 cake pans( use to do 2 layers and filled
- brownie sized pan
- other molded shaped pan
- Note: for other pans just slice the cake in half when cooled, fill and top with a ganache
Tips and Tools:
- cool cupcakes completely before filling
- chill the custard for at least two hours
- use a cake mix for a quick mock Boston cream cupcake vanilla or chocolate
- use instant french vanilla pudding for the cake mix instead of homemade
- make sure you test the cake with a toothpick for completed baking
- Disposable cake pans are perfect for taking this to a party
- Line the pans with parchment for easy removal if using metal if make a cake
- Freeze cake up to 6 months, thaw in the refrigerator overnight before serving
- Store cupcake covered and in the refrigerator for up to 4 days
- Use your favorite chocolate cake recipe
More Recipes To Try
We all grew up on the 3 Ingredient Peach Dump Cake and it's always been my absolute favorite.
Then I fell in love with Poke's cake and one of our other favorites is Coconut Cream Poke Cake.
Then there is our old-fashioned Sour Cream Coffee Cake along with this oldie but goodie Hot Milk Cake to try, we have many vintage favorite cakes!
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Chocolate Moist Cake
These cupcakes are super moist and tender and it's a great recipe even just frosted or filled with our other favorite, Peanut Butter Filling Recipe.
Boston Cream Pie and lovers of chocolate cake are going to flip over this cupcake version.
This recipe is easy but again if you prefer, make the quick version talked about in the tips!
Chocolate Boston Cream Pie Cupcakes
Yield: 30
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
If you love Boston Cream Pie, this is a Chocolate Cupcake version filled with delicious custard and topped off with a chocolate ganache. All homemade and decadently delicious!
Ingredients
- 1 cup flour
- 1 cup white sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg room temperature
- 1/2 cup buttermilk room temperature
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cup very hot water
- Boston Cream Filling:
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 6 egg yolks
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon unsalted butter
- Ganache Topping:
- 16 ounces good grade semi-sweet or German chocolate
- 16 ounces heavy cream
Instructions
- Preheat the oven to 350 degrees. Prepare your cupcake tins with a paper liner.
- In a medium-sized bowl combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl and whisk together.
- Combine the egg, buttermilk, oil, and vanilla in another bowl and whisk together.
- Add the wet ingredients to the dry ingredients and mix using an electric beater.
- Add the hot water to the batter and mix again until blended evenly.
- The batter is soupy-looking and thin.
- Using a ladle fill the cupcake liners only 1/2 way full, then bake for 20 minutes, until ta toothpick comes out clean in the center.
- Cool completely before frosting.
- Boston Cream 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.
- 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.
- Whisk in the remaining hot milk mixture. Using strainer into the saucepan, pour the mixture through a strainer back into the saucepan.
- Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
- Remove from the heat and stir in the butter and rum extract. Let cool slightly.
- Chill at least 2 hours
- Chocolate Ganache Topping and Assembly:
- Heat the cream in the microwave or on the stovetop until it simmers.
- Add the chocolate let sit for a few minutes.
- Add to a food processor and pulse until it is combined. If too thin wait until it cools to use as a frosting.
- Cut the center out of each cupcake with a sharp knife carefully spoon in vanilla cream.
- Spoon the ganache over each cupcake and add the maraschino cherry half on top.
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