Boston Cream Pie Cupcakes
Boston Cream Pie Cupcakes tender, moist cupcakes filled with rich vanilla custard and finished with a swirl of chocolate ganache.
Frosted Filled Cupcakes offer a surprise in the middle. What looks like an ordinary vanilla cupcake with chocolate frosting will reveal the bonus pastry cream after that first bite. What a heavenly surprise!
Why You Should Make these Custard Filled Cupcakes
- These cupcakes fulfill the cravings of the chocolate cream pie fans and the chocolate lovers! That covers my whole family.
- Cupcakes, even very decadent cupcakes, have built-in portion contol.
- And they’re portable so putting them back in your cupcake tin when they’re frosted makes them easy to transport to a picnic or party.
Another of our favorite cupcakes are these Frosted Black Bottom Cupcakes.
Boston Cream Cupcakes
Bill, with his usual hesitance to try anything new, almost passed over one of these gems after lunch. “Uh, I’m not really into that sort of cupcake.” Oh, really???? Homemade cupcakes, rich vanilla custard, and chocolate ganache?
He likes all three of those. He was persuaded to try one and quickly declared his love for these Boston Cream Pie Cupcakes, imagine that? Hmmmm, I guess I know his palate better than he does.
How to Make Filled Cupcakes
The first time I made Boston cream cupcakes, I took a tip from Martha Stewart, cut the cupcakes in half horizontally, and added a tablespoon of the vanilla custard on the bottom half of each cupcake, topping with the other half, and drizzling with the unchilled ganache.
This time, I used my cupcake coring tool and removed a cylinder from the middle of each cupcake. I had plenty of filling leftover, so feel free to scoop out even more cake to make a bigger receptacle for the filling.
PRO-Tip: If you don’t have a cupcake coring tool, just use a serrated knife to cut out some of the middle of each cupcake without cutting through the bottom or sides.
Next, I used a narrow spoon to drop a scoop of filling into the well and smoothed the top. Using a piping bag with an open top is another terrific option.
Reserve the tops from each piece of cake removed from the middle of the cupcakes, and trim to make a cap to seal in the custard. This is optional. I’ve made filled cupcakes without adding the caps.
Cupcake Baking Tips:
- Fill your cupcake papers only about 2/3 full so they don’t overflow onto the top of the pan.
- Check for doneness by either tapping the top of the cupcake with your finger and if it leaves an indentation, they need more baking time OR inserting a toothpick in the middle of a cupcake which will come out with only a moist crumb or two when the cupcakes are done.
- Remember that there is a little carryover cooking time. The heat of the muffin tin will cook the cupcakes even when out of the oven. It won’t help if the middles are still raw, but it could make the cupcakes a little dry if you find NO moist crumbs on your toothpick.
Frequently Asked Questions
What is a Boston Cream Pie?
If you’ve never seen nor eaten a Boston Cream Pie, it may surprise you that this “pie” is actually a cake. This dessert is made of two layers of sponge cake, a custard filling, and either a chocolate topping or dusting of powdered sugar. It’s easy to see that these cupcakes are actually mini Boston cream pies or Boston cupcakes!
How Do You Store these Cupcakes?
Since they are filled with pudding, it’s best to keep them covered and refrigerated. They’ll keep for 3-4 days.
More Cakes and Cupcakes You’ll Love:
- Boston Cream Pie Poke Cake
- Perfect Chocolate Cupcakes
- Boston Cream Pie Cheesecake
- The Best Coconut Cupcakes
- More of the Best Cupcake Recipes
This recipe was first shared in March 2011. Photos and the recipe were updated in 2021. The new improved recipe is from Hugs & Cookies. It’s part of our series of cooking recipes from each other’s blogs. Check out what Danielle made of mine this month!
Boston Cream Pie Cupcakes
Tender yellow cupcakes filled with pastry cream and drizzled with chocolate ganache
- 6 tablespoons butter, at room temperature
- ¾ cup sugar
- ¼ cup plus 2 tablespoons sour cream
- 2 teaspoons vanilla
- 3 egg whites, (reserve 2 yolks for pastry cream)
- 1¼ cup flour
- 2 tsp. baking powder
- ¼ teaspoon salt
- ¼ cup plus 2 tablespoons milk
- 2 tablespoons water
- 2 egg yolks
- 6 tablespoons sugar
- 1½ tablespoons cornstarch
- 1 cup + 2 tablespoons milk
- 1 tablespoon butter
- 1 teaspoon vanilla
Chocolate Ganache Frosting
- 12 ounces semi-sweet chocolate chips
- 2 tablespoons light corn syrup
- ¾ cup + 2 tablespoons heavy whipping cream
In a mixer, cream butter and sugar together for about 4 minutes. Add sour cream and vanilla extract and mix until combined.
Add the egg whites and combine well.
Combine dry ingredients in a separate bowl.
In a measuring cup, combine milk and water.
Add half the dry ingredients to the mixer.
Then add the milk/water and finish with the rest of the dry ingredients. Mix until combined, scraping the bottom of the mixing bowl a couple of times.
Fill cupcake liners 1/2-2/3 full and bake 15-18 minutes. Cool.
To make the pastry cream, put yolks in a bowl and whisk well.
Put the sugar, cornstarch, and milk in a saucepan and cook on medium until the mixture starts to thicken while whisking constantly.
Lower the heat and simmer for 2 minutes then remove from the heat.
Add a little of the hot mixture to the yolks whisking continuously so the yolks don't cook.
Add the mixture all back into the pot and bring to a gentle boil. Cook 2 mins while stirring.
Remove heat and stir in butter/vanilla. Cover surface with plastic and cool..
To make the ganache, bring the cream to a boil and it pour over the chocolate and corn syrup in a heatproof bowl.
Cover and let sit a few mins and then whisk.
Chill 2 hours until completely cool.
Cut out centers and fill with pastry cream. Replace top with a small piece of cake you cut out.
Pipe on the ganache!
Ateco tip 844 is the best! Even better than my Wilton 1M!
Store in fridge.t. Add chopped chocolate, and let stand till chocolate starts to melt. Stir until smooth.
Recipe adapted from Martha Stewart.
39 Comments on “Boston Cream Pie Cupcakes”
Thanks for the fun idea, Liz. Happy Valentines Day to you and your family.
Cupcake form is a great idea or otherwise the whole cake would be gone in one sitting. So light and spongy and delicious.
So nice! Always love a cupcake with a surprise filling. Such a fun recipe — thanks.
Oh my my my! These cupcakes are making us drool!! My family will go bonkers over these Boston cream pie cupcakes- genius!! Thanks for the recipe Liz!
Oh my, my! Every time we stop by we are drooling over your delicious desserts! And this Boston cream pie cupcake takes the cake! LOVE IT! my family will go bonkers over these cupcakes… thanks so much for the recipe!
Such a beautiful and delicious desert! We are celebrating my mom’s birthday this weekend and I’m thinking deserts. It feels so right to make individual deserts, more covid-friendly.
That’s one decadent looking cupcake!! I would love a few of these right about now!
Wow, they look spectacular!!! I haven’t used my cupcake corer in a ~very~ long time… Might need to find it in my gadget drawer:@)
Looking delicious as always, Liz! Yes-tons of snow here!!! Very cozy though! Stay warm! ❌⭕️
I just love individual desserts. These cupcakes look fantastic for Valentine’s Day. The custard surprise in the middle sounds delicious.
I love Boston cream donuts – there’s something awesome in this simple combination of pastry cream and chocolate. Loving this awesome twist now, too!
They look so adorable and tempting with ganache frosting.
Thanks, Gloria! So happy to have you as a new follower 🙂
Lizzy this is really amazing!! Im following you! gloria
Thank you, all!!! I have always wanted to make a BCP, but this seemed more fun 🙂
What a great idea to make Boston Creme pie in a cupcake form. It looks so much cuter that way. By the way, I just made your orange pull-apart coffee cake and posted about it. It was excellent!
What a fun idea!! I love cupcakes and Boston Creme pie…great combo!
Boston Cream Pie in a cupcake, i’m loving it.
the chocolate ganache sliding down awaits for me to eat it.
thanks for sharing Lizzy
These look just fabulous! Boston Cream Pie is on Adam’s top 10 of all-time “can’t-turn-it-down” pastries and he’s going to be very happy when I surprise him with these cupcakes!