Who says you can’t have your favorite classic dessert in a mini form? These Boston Cream Pie Cupcakes are a perfect blend of light, fluffy vanilla cake, silky custard filling, and a decadent chocolate glaze. They’re the perfect treat for parties, special occasions, or whenever you’re craving a delicious, indulgent dessert. These cupcakes bring all the flavors of the iconic Boston Cream Pie into a fun, easy-to-eat cupcake form!
Ingredients
For the Cupcakes:
✔ 1 ½ cups all-purpose flour
✔ 1 tsp baking powder
✔ ½ tsp baking soda
✔ ¼ tsp salt
✔ ½ cup unsalted butter, softened
✔ 1 cup granulated sugar
✔ 2 large eggs
✔ 1 tsp vanilla extract
✔ ½ cup whole milk
For the Custard Filling:
✔ 1 ½ cups whole milk
✔ 3 large egg yolks
✔ ½ cup granulated sugar
✔ 2 tbsp cornstarch
✔ 2 tbsp unsalted butter
✔ 1 tsp vanilla extract
For the Chocolate Glaze:
✔ 4 oz semi-sweet chocolate, chopped
✔ ¼ cup heavy cream
✔ 1 tbsp unsalted butter
Instructions
1. Make the Cupcakes
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
2. Make the Custard Filling
In a saucepan, heat the milk over medium heat until just simmering.
In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 3-5 minutes). Remove from heat and stir in the butter and vanilla extract.
Allow the custard to cool to room temperature, then refrigerate until ready to use.
3. Prepare the Chocolate Glaze
In a small saucepan, heat the heavy cream over medium heat until simmering. Pour over the chopped chocolate and butter, stirring until smooth and glossy. Let cool slightly.
4. Assemble the Cupcakes
Once the cupcakes have cooled, use a small knife or cupcake corer to make a hole in the center of each cupcake.
Fill each cupcake with the chilled custard, either by spooning it in or using a piping bag.
5. Top with Chocolate Glaze
Spoon or drizzle the chocolate glaze over the top of each filled cupcake, allowing it to drip down the sides.
6. Chill & Serve
Place the cupcakes in the refrigerator for about 30 minutes to set the glaze before serving.
Serving Ideas
🍽️ Serve these cupcakes at your next party for a fun and elegant dessert.
🍫 Pair with a hot cup of coffee or espresso for the perfect afternoon treat.
🎂 These are perfect for special occasions like birthdays or anniversaries.
Pro Tips
✔ For an even fluffier cupcake, separate the egg whites and beat them to stiff peaks before folding them into the batter.
✔ Make sure the custard has cooled before filling the cupcakes to prevent it from melting into the cake.
✔ You can make the custard and glaze ahead of time—just store them in the fridge and assemble when ready to serve.
These Boston Cream Pie Cupcakes are a bite-sized indulgence that packs all the classic flavors of the beloved dessert into a cupcake form. Perfectly sweet, creamy, and decadent! 🍫🧁🎉
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