4.7 from 21 votes
Boston Cream Pie Cupcakes Recipe
These Boston cream pie cupcakes are the ultimate handheld version of one of my favorite desserts topped with luscious chocolate ganache.
Prep Time
40 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 16 cupcakes
Calories: 220 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Pastry Cream
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup milk
- 2 egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
For the Vanilla Cupcakes
- 13.25 ounces yellow cake mix (1 box)
- 1 cup water
- ⅓ cup unsalted butter melted (⅔ stick)
- 3 large eggs
For the Chocolate Ganache Frosting
- ½ cup semisweet chocolate chips
- ¼ cup heavy cream
- 2 tablespoons powdered sugar
Instructions
For the Pastry Cream
- Add the sugar, cornstarch, and milk to a large saucepan and mix until smooth. Cook, stirring continuously, over medium heat until mixture begins to thicken and boil. Reduce heat to medium and simmer for 1 minute. Remove from heat.
- Add a little bit of mixture to the egg yolks and whisk together, then add egg mixture to milk mixture.
- Place the saucepan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
- Remove from heat and add the butter and vanilla. Stir until smooth. Set aside to cool to room temperature.
Cup of Yum
For the Vanilla Cupcakes
- Preheat oven to 350°F. Line a 12-count cupcake tin with cupcake liners.
- Whisk together the cake mix, water, butter, and eggs.
- Fill the cupcake liners about halfway. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a cooling rack.
For the Chocolate Ganache Frosting and Assembly
- Combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 15-second intervals until the chocolate is completely melted. Sift in powdered sugar and allow to cool for about 10 minutes.
- Once everything is cooled and ready, cut out the centers of the cupcakes. Fill in the centers with pastry cream. Top the cupcakes with the chocolate ganache.
Notes
- Storage: Store Boston cream pie cupcakes in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Serving
1cupcake
Calories
220kcal
(11%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
76mg
(25%)
Sodium
194mg
(8%)
Potassium
86mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
303IU
(6%)
Vitamin C
0.02mg
(0%)
Calcium
84mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cupcakes
Amount Per Serving
Calories 220
% Daily Value*
| Serving | 1cupcake | |
| Calories | 220kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 76mg | 25% |
| Sodium | 194mg | 8% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 303IU | 6% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.