Boston Cream Pie Cupcakes

Decadent Boston Cream Pie Cupcakes: A Perfect Blend of Flavors

If you’re in the mood for a dessert that perfectly blends the rich flavors of vanilla, chocolate, and cream, then these Boston Cream Pie Cupcakes are just what you need. A delightful twist on the classic Boston Cream Pie, these cupcakes are filled with velvety pastry cream and topped with a lush chocolate ganache, making them an irresistible treat for any occasion. Whether you’re a seasoned baker or just starting out, this recipe is sure to impress with its balance of flavors and textures. Let’s dive into the ingredients and step-by-step directions to create these decadent cupcakes.


For the Cupcakes:

  • 6 tbsp unsalted butter, room temperature
  • 3/4 cups sugar
  • 6 tbsp sour cream, room temperature
  • 2 tsp vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 6 tbsp milk, room temperature
  • 2 tbsp water, room temperature

For the Pastry Cream:

  • 2 egg yolks
  • 6 tbsp sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup + 2 tbsp milk
  • 1 tbsp salted butter
  • 1 tsp vanilla extract

For the Chocolate Ganache:

  • 12 oz semi-sweet chocolate chips
  • 2 tbsp light corn syrup
  • 3/4 cup + 2 tbsp heavy whipping cream


  1. Preparation: Preheat your oven to 350°F (176°C) and line a cupcake pan with liners.
  2. Cupcake Batter: In a large bowl, cream the butter and sugar until light and fluffy. Mix in the sour cream and vanilla extract. Gradually add the egg whites in two batches, thoroughly mixing after each addition. Whisk the flour, baking powder, and salt in a separate bowl. In a small cup, mix the milk and water. Add half of the dry ingredients to the creamed mixture, blend, then add the milk mixture and blend again. Incorporate the remaining dry ingredients and mix until smooth.
  3. Baking: Fill the cupcake liners halfway with the batter. Bake for 15-17 minutes or until a toothpick inserted comes out clean. Allow to cool.
  4. Pastry Cream: Whisk egg yolks in a bowl. In a saucepan over medium heat, mix sugar, cornstarch, and milk until smooth. Cook until thickened, then simmer for 2 minutes. Gradually temper the egg yolks with the hot mixture, then return to the saucepan and boil for 2 more minutes, stirring continuously. Remove from heat, mix in butter and vanilla extract, and cool to room temperature.
  5. Chocolate Ganache: Place chocolate chips and corn syrup in a bowl. Bring the heavy cream to a boil and pour it over the chocolate. Let it sit for 3-5 minutes, then whisk until smooth. Chill until firm.
  6. Assembly: Cut out the centers of the cooled cupcakes and fill them with pastry cream. Top with chocolate ganache using a piping bag or spoon.

Tips for Perfect Boston Cream Pie Cupcakes

  • Ensure all ingredients are at room temperature to achieve a smooth batter.
  • When filling the cupcake liners, do not overfill to prevent them from spilling over while baking.
  • To easily fill the cupcakes, use a piping bag or a small spoon for the pastry cream.
  • Allow the ganache to chill until it’s just firm enough to spread or pipe, ensuring it doesn’t run off the cupcakes.


These Boston Cream Pie Cupcakes are a delightful treat that combines the classic flavors of a Boston Cream Pie into a single, handheld dessert. By following this recipe, you’ll have a batch of decadent cupcakes that are sure to satisfy your sweet tooth and impress your guests. The smooth pastry cream and rich chocolate ganache atop a moist vanilla cupcake make for an irresistible combination. Enjoy baking and indulging in these delicious cupcakes!

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