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Boston Cream Pie Cupcakes

These Boston Cream Pie Cupcakes bring the iconic dessert into perfect single servings — soft vanilla cupcakes filled with silky pastry cream and topped with glossy chocolate ganache. A show-stopping treat for any celebration, these cupcakes deliver classic Boston Cream Pie flavor in a handheld, party-ready form.
Print Recipe
Prep Time 35 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 55 minutes
Servings 12

Ingredients
  

Vanilla Cupcakes

  • 6 tbsp 84g unsalted butter, room temperature
  • 3/4 cup 155g sugar
  • 6 tbsp 86g sour cream, room temperature
  • 2 tsp 10ml vanilla extract
  • 3 large egg whites room temperature
  • 1 1/4 cups 163g all-purpose flour
  • 2 tsp 8g baking powder
  • 1/4 tsp salt
  • 6 tbsp 90ml milk, room temperature
  • 2 tbsp 30ml water, room temperature

Pastry Cream Filling

  • 2 egg yolks
  • 6 tbsp 78g sugar
  • 1 1/2 tbsp cornstarch
  • 1 cup + 2 tbsp 270ml milk
  • 1 tbsp 14g salted butter
  • 1 tsp vanilla extract

Chocolate Ganache

  • 12 oz 338g semi-sweet chocolate chips
  • 2 tbsp 30ml light corn syrup
  • 3/4 cup + 2 tbsp 210ml heavy whipping cream

Instructions
 

Make the Vanilla Cupcakes

  • Preheat oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
  • In a large bowl, cream together the butter and sugar until light and fluffy.
  • Add sour cream and vanilla, mixing until well combined.
  • Add the egg whites one at a time, beating on medium speed until smooth.
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Alternate adding dry ingredients and milk/water to the butter mixture, starting and ending with dry ingredients.
  • Divide batter evenly among cupcake liners and bake for 18–20 minutes, or until a toothpick comes out clean.
  • Cool completely before filling.

Prepare the Pastry Cream Filling

  • In a medium bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
  • Heat milk in a saucepan over medium heat until just steaming.
  • Slowly pour half the hot milk into the yolk mixture, whisking constantly to temper the eggs.
  • Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened and bubbling.
  • Remove from heat and whisk in butter and vanilla.
  • Transfer to a bowl, cover with plastic wrap (pressing directly onto the surface), and chill for at least 1 hour.

Make the Chocolate Ganache

  • Add chocolate chips and corn syrup to a heat-safe bowl.
  • Heat cream until hot (not boiling), then pour over the chocolate.
  • Let sit for 2–3 minutes, then whisk until smooth and glossy.

Assemble the Cupcakes

  • Use a small knife or cupcake corer to remove the center of each cooled cupcake.
  • Spoon or pipe chilled pastry cream into the center.
  • Spoon or pour chocolate ganache over the top, letting it drip slightly down the sides.
  • Allow ganache to set slightly before serving.

Notes

  • Room temperature ingredients make a big difference — they blend more evenly for a smoother batter.
  • Don’t overbake the cupcakes — remove them as soon as a toothpick comes out clean.
  • Make ahead: You can bake the cupcakes and prepare the pastry cream a day in advance. Assemble before serving.
  • Storage: Store in the refrigerator for up to 3 days. Bring to room temperature before eating.
  • Variation: Use dark chocolate instead of semi-sweet for a richer ganache.