If you’ve ever had a slice of Boston Cream Pie and wished you could take it with you on the go, these Boston Cream Cupcakes are exactly what you need. They’ve got all the same layers of goodness: soft vanilla sponge, silky pastry cream tucked inside, and a glossy chocolate ganache on top. The best part? They’re portioned out so you don’t have to share if you don’t want to.
I still remember the first time I made these for a family gathering—everyone went quiet after the first bite (always a good sign in the baking world). The cream inside is the star, and paired with the light cupcake and smooth chocolate topping, you get a little bit of everything in each mouthful.
Why You’ll Love These Cupcakes
- They taste just like the classic Boston Cream Pie but in cupcake form.
- You can make the pastry cream ahead of time, so assembly day is stress-free.
- They look impressive but are much easier to pull off than you might think.
Tip: These cupcakes are also a fun project if you want to practice pastry cream and ganache—two core baking skills that will make you feel like a pro in the kitchen.
Ingredients
For the pastry cream filling:
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar, divided
- 1/4 teaspoon salt
- 5 egg yolks, room temperature
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, softened
For the cupcakes:
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk, room temperature
For the chocolate ganache topping:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons light corn syrup (optional, for shine)
- 1/4 cup powdered sugar
Step-by-Step Instructions
Make the pastry cream
Heat the milk, cream, half the sugar, and salt in a saucepan until steaming. Meanwhile, whisk the yolks with the remaining sugar and cornstarch until smooth. Slowly temper the yolks with a little hot mixture, then whisk everything back into the pan. Cook until thick like pudding, then strain into a clean bowl. Stir in the butter and vanilla, cover with plastic wrap directly on the surface, and chill for at least 2 hours.
Tip: Always press the plastic wrap onto the cream so it doesn’t form a skin while cooling.
Bake the cupcakes
Preheat your oven to 350°F (175°C) and line muffin pans. Cream the butter, oil, and sugar until fluffy, then beat in the eggs one by one. Stir in vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Add the dry mix and buttermilk to the wet mixture in three rounds, mixing just until smooth. Divide into cupcake liners, filling 3/4 full, and bake 18–20 minutes. Cool completely before filling.
Personal note: I always sneak one plain cupcake at this stage—they’re so light and tender they can stand on their own.
Make the ganache
Place chocolate chips, cream, and corn syrup in a heatproof bowl. Microwave in 20-second bursts, stirring each time, until smooth. Whisk in the powdered sugar and let it sit until slightly thickened.
Tip: If you want a super glossy finish, don’t skip the corn syrup—it makes a big difference in shine.
Assemble the cupcakes
Cut a small cone from the center of each cupcake and fill generously with pastry cream. Replace the little “lid” of cake, then spoon or spread ganache on top. Chill until ready to serve.
Serving & Storage
These cupcakes are best enjoyed within 4–5 days, stored in the fridge. If you want the ganache extra shiny, let them sit out for 10 minutes before serving so the chocolate softens slightly.
They’re the kind of dessert that works for birthdays, potlucks, or simply because you want something indulgent on a weeknight.