Boston Cream Cupcakes

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Boston Cream Cupcakes

Boston Cream Cupcakes are a delightful, miniature version of the classic Boston Cream Pie. These cupcakes feature a moist vanilla cake filled with a rich pastry cream and topped with a glossy chocolate ganache. Perfect for any occasion, these cupcakes bring together the perfect harmony of creamy, chocolatey, and cakey textures. This recipe will guide you through creating these decadent treats step-by-step, ensuring they turn out perfectly every time.

The Boston Cream Pie, despite its name, is actually a cake. Created by Armenian-French chef M. Sanzian at Boston’s Parker House Hotel in 1856, this dessert has become an American classic. The combination of custard-filled cake topped with chocolate ganache was so beloved that it was named the official dessert of Massachusetts in 1996. Our Boston Cream Cupcakes bring this timeless dessert into a convenient, individual-sized treat.

Ingredients

For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup whole milk

For the Pastry Cream:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter

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