Why You’ll Love This Recipe

Classic Flavor Combination: Vanilla, custard, and chocolate come together for a timeless and indulgent treat.
Perfect for Any Occasion: Whether for birthdays, celebrations, or a weekend dessert, these cupcakes are a crowd-pleaser.
Fun to Make: The process of filling the cupcakes with creamy custard and topping them with chocolate ganache is both satisfying and rewarding.

Ingredients

For the Vanilla Cupcakes:

1 ½ cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, room temperature
2 large eggs
½ cup whole milk
1 teaspoon vanilla extract

For the Custard Filling:

1 cup whole milk
3 egg yolks
⅓ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract

For the Chocolate Ganache:

1 cup heavy cream
8 ounces semi-sweet chocolate, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Vanilla Cupcakes

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the butter, eggs, milk, and vanilla extract to the dry ingredients. Beat until smooth and well combined.
Fill each cupcake liner about ⅔ full with batter.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely before filling.

2. Prepare the Custard Filling

In a medium saucepan, whisk together the milk, egg yolks, sugar, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture thickens into a creamy custard (about 5-7 minutes).
Remove from heat and stir in the vanilla extract.
Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely cooled.

3. Make the Chocolate Ganache

Heat the heavy cream in a small saucepan until it just begins to simmer (do not let it boil).
Pour the hot cream over the chopped semi-sweet chocolate in a bowl. Let sit for 5 minutes, then stir until smooth and glossy.
Let the ganache cool slightly until it thickens to a pourable consistency.

4. Assemble the Cupcakes

Use a small knife or a cupcake corer to cut a small hole in the center of each cupcake.
Spoon or pipe the custard filling into each cupcake cavity.
Spoon the chocolate ganache over the tops of the cupcakes, allowing it to slightly drip down the sides.

5. Serve and Enjoy

Let the ganache set for about 10 minutes before serving.
Enjoy these Boston Cream Cupcakes fresh or store them for later!

Servings and Timing

Yield: 12 cupcakes
Prep Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Calories: 389 kcal per cupcake

Variations

Chocolate Cupcake Version
- Swap the vanilla cupcakes for chocolate cupcakes to create a richer variation.
Strawberry Custard Twist
- Add pureed strawberries to the custard for a fruity twist.
Peanut Butter Ganache
- Stir 2 tablespoons of peanut butter into the ganache for a peanut butter-chocolate flavor.
Coffee-Infused Ganache
- Add 1 teaspoon of instant espresso powder to the ganache for a mocha-inspired treat.
Mini Boston Cream Cupcakes
- Use a mini muffin tin for bite-sized treats. Adjust the baking time to 10-12 minutes.

Storage and Reheating

Refrigeration: Store cupcakes in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze unfrosted cupcakes for up to 2 months. Thaw before filling and topping.
Serving Tip: For the best texture, allow refrigerated cupcakes to sit at room temperature for 10-15 minutes before eating.

FAQs

Can I make these cupcakes in advance?

Yes! You can bake the cupcakes and prepare the custard a day in advance. Store separately and assemble when ready to serve.

How do I prevent my custard from getting lumpy?

Whisk constantly while cooking and avoid high heat. Strain the custard if needed before chilling.

What type of chocolate is best for the ganache?

Semi-sweet or dark chocolate works best for a rich flavor. Milk chocolate will make it sweeter.

Can I use store-bought pudding instead of custard?

Yes! If you’re short on time, vanilla pudding can be a quick substitute for the homemade custard.

How can I make the cupcakes extra moist?

Adding sour cream or Greek yogurt (about ¼ cup) to the batter helps keep the cupcakes extra moist and tender.

Conclusion

These Boston Cream Cupcakes bring all the indulgence of the classic Boston Cream Pie into a handheld, cupcake form. With their tender vanilla cake, creamy custard filling, and rich chocolate ganache topping, they are a must-try for dessert lovers. Try them today for a decadent homemade treat!