If you’ve ever dreamt of a dessert that perfectly balances fluffy cake, luscious pastry cream, and a shiny chocolate glaze, you are going to fall head over heels for this Boston Cream Cupcakes Recipe. These little delights encapsulate everything that makes the classic Boston Cream Pie so beloved, but in charming single-serving form. Each cupcake boasts a soft vanilla base, a rich and creamy custard center, and a decadent chocolate topping that’s just the right touch of indulgence. Sharing these beauties at any gathering is sure to earn you raving compliments and happy requests for the recipe.
Ingredients You’ll Need
Gathering your ingredients is the first step to making magic happen in the kitchen. The ingredients in this Boston Cream Cupcakes Recipe are simple, yet every one of them plays a crucial role—whether it’s creating tender cake crumb, silky pastry cream, or that glossy chocolate glaze that ties it all together.
- Heavy whipping cream: Adds richness and smoothness to the pastry cream and whipped topping.
- Egg yolks: Provide structure and creaminess to the custard filling.
- Granulated sugar: Sweetens both the cupcakes and the filling for balanced flavor.
- Salt: Enhances all the flavors without overpowering.
- Cornstarch: Thickens the custard for a perfect creamy consistency.
- Unsalted butter: Adds moisture and richness to the cupcake batter and pastry cream.
- Vanilla extract: Infuses an irresistible aroma and flavor throughout.
- All-purpose flour: The base that lends structure to the cupcakes.
- Baking powder: Leavens the cupcakes for that fluffy lift.
- Eggs: Provide moisture and help bind the cupcakes’ ingredients.
- Whole milk: Balances moisture and tenderness in the cake.
- Light corn syrup: Ensures the chocolate glaze remains glossy and smooth.
- Semi-sweet chocolate: Offers the perfect bittersweet contrast atop the sweet custard and cake.
How to Make Boston Cream Cupcakes Recipe
Step 1: Prepare the Pastry Cream
Start by heating 1 1/2 cups of heavy whipping cream in a saucepan over medium heat until it just begins to simmer. Meanwhile, whisk together 3 egg yolks, 1/3 cup granulated sugar, 1/8 teaspoon salt, and 4 teaspoons cornstarch in a bowl until smooth. Slowly pour the hot cream into the egg mixture, whisking constantly to temper it. Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened to a pudding consistency. Remove from heat, whisk in 2 tablespoons cubed unsalted butter and 1 1/2 teaspoons vanilla extract, then transfer to a bowl and cover with plastic wrap directly on the surface to chill.
Step 2: Make the Cupcake Batter
In a large bowl, whisk 1 3/4 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder, and 3/4 teaspoon salt together. In another bowl, beat 12 tablespoons softened, cubed unsalted butter until creamy. Add 3 eggs one at a time, mixing well after each addition, then alternate adding the dry ingredients and 3/4 cup whole milk, beginning and ending with the dry. Stir in 1 1/2 teaspoons vanilla extract. The batter should be smooth and fluffy.
Step 3: Bake the Cupcakes
Preheat your oven to 350°F (175°C). Line muffin tins with cupcake liners and fill each about two-thirds full with batter. Bake for approximately 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool completely before filling.
Step 4: Assemble the Boston Cream Cupcakes
Once the cupcakes are cool, use a small knife or cupcake corer to hollow out a small hole in the center of each cupcake. Spoon or pipe the chilled pastry cream into the hollow. To make the chocolate glaze, combine 3/4 cup heavy whipping cream and 1/4 cup light corn syrup in a saucepan and heat gently until very warm. Pour over 8 ounces of chopped semi-sweet chocolate and let sit for a minute, then stir until glossy and smooth. Add 1/2 teaspoon vanilla extract, then dip the tops of the filled cupcakes into the glaze, letting excess drip off. Allow the glaze to set before serving.
How to Serve Boston Cream Cupcakes Recipe
Garnishes
To elevate these Boston Cream Cupcakes Recipe treats even further, consider adding a dusting of powdered sugar around the plate or a fresh berry on top to bring a pop of color and freshness. A small swirl of whipped cream next to the cupcake also pairs beautifully with the rich flavors.
Side Dishes
These cupcakes shine as a standalone dessert but can be complemented with a simple cup of black coffee or a glass of milk for balance. If you’re feeling adventurous, serve alongside a light fruit salad to add a refreshing contrast to the creamy and chocolatey notes.
Creative Ways to Present
For a party or special occasion, display these cupcakes on tiered stands with decorative cupcake liners that match your theme. You might also pipe the pastry cream in stunning rosettes that peek out for visual appeal, or drizzle additional chocolate ganache decoratively over the glaze to surprise and delight your guests.
Make Ahead and Storage
Storing Leftovers
Boston Cream Cupcakes Recipe leftovers should be refrigerated in an airtight container to keep the pastry cream fresh. They will keep well for up to 3 days, but for the best texture enjoy them sooner rather than later.
Freezing
Freezing these cupcakes with the pastry cream filling is not recommended because the texture of the custard will change once thawed. However, you can freeze unfrosted cupcakes for up to 2 months and then thaw and fill them fresh before serving.
Reheating
If you want to warm the cupcakes slightly, avoid reheating filled and glazed cupcakes. Instead, warm just the unfrosted cupcakes for a few seconds in the microwave, then add filling and glaze to maintain that perfect homemade texture.
FAQs
Can I make the pastry cream ahead of time?
Absolutely! The pastry cream actually benefits from resting in the refrigerator for several hours or overnight as it thickens and flavors meld beautifully. Just be sure to cover it tightly to prevent a skin from forming.
What kind of chocolate works best for the glaze?
Semi-sweet chocolate is ideal for the glaze because it balances sweetness with a slight bitterness, complementing the sweet pastry cream perfectly. You can experiment with bittersweet or milk chocolate for different flavor profiles.
How do I avoid the cupcakes drying out?
To keep your cupcakes moist, be careful not to overbake. Also, properly storing leftovers in an airtight container helps retain moisture. The pastry cream filling adds extra moisture and indulgence too!
Can I substitute any ingredients for dietary restrictions?
Sure! You might try dairy-free milk and cream substitutes, and use egg replacers if needed. Keep in mind the textures may vary slightly, but the core Boston Cream Cupcakes Recipe flavors can still shine through.
How long does it take to assemble the cupcakes?
Once the cupcakes and pastry cream are ready, assembling each cupcake by hollowing, filling, and glazing should take about 15-20 minutes, making it a fun, hands-on finishing touch before serving.
Final Thoughts
There’s something truly special about transforming a classic dessert like Boston Cream Pie into adorable, irresistibly delicious cupcakes. This Boston Cream Cupcakes Recipe brings together creamy, chocolaty, and cakey goodness in each bite — perfect for sharing, celebrating, or simply treating yourself. Give this recipe a try and watch how quickly these cupcakes become your go-to favorite for any occasion!
Print
Boston Cream Cupcakes Recipe
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Total Time: 140 minutes
- Yield: 16 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these classic Boston Cream Cupcakes, featuring moist vanilla cupcakes filled with a luscious pastry cream and topped with a rich chocolate glaze. This beloved dessert combines the flavors and textures of the traditional Boston Cream Pie into an individual, elegant cupcake form perfect for any occasion.
Ingredients
Pastry Cream
- 1 1/2 cups heavy whipping cream
- 3 egg yolks
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- 4 teaspoons cornstarch
- 2 tablespoons unsalted butter, cubed
- 1 1/2 teaspoons vanilla extract
Vanilla Cupcakes
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter, softened and cubed
- 3 eggs
- 3/4 cup whole milk
- 1 1/2 teaspoons vanilla extract
Chocolate Glaze
- 3/4 cup heavy whipping cream
- 1/4 cup light corn syrup
- 8 ounces semi-sweet chocolate
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Pastry Cream: In a medium saucepan, heat 1 1/2 cups heavy whipping cream until just simmering. In a separate bowl, whisk together the egg yolks, sugar, salt, and cornstarch until smooth. Gradually pour the hot cream into the egg mixture while whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil. Remove from heat, stir in butter and vanilla extract, then pour into a bowl. Cover with plastic wrap directly on the surface to prevent a skin and refrigerate until chilled.
- Make the Vanilla Cupcake Batter: Preheat the oven to 350°F (175°C) and line cupcake tins with liners. In a large bowl, sift together flour, baking powder, and salt. In another bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients, mixing until just combined.
- Bake the Cupcakes: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool the cupcakes completely on a wire rack.
- Fill the Cupcakes: Once cooled, use a small knife or cupcake corer to carefully remove the center of each cupcake. Spoon or pipe the chilled pastry cream into the hollowed center of each cupcake, filling generously but not overflowing.
- Prepare the Chocolate Glaze: In a small saucepan, combine the heavy cream and corn syrup and bring to a simmer. Remove from heat and add the chopped semi-sweet chocolate and vanilla extract. Let sit for a minute, then stir gently until smooth and glossy.
- Glaze the Cupcakes: Spoon or dip the top of each filled cupcake into the chocolate glaze, allowing the excess to drip off. Place the glazed cupcakes on a wire rack to set. Refrigerate for at least 30 minutes to allow the glaze to firm and the flavors to meld before serving.
Notes
- Ensure the pastry cream is fully chilled before filling cupcakes for best texture and handling.
- Use room temperature ingredients for the cupcake batter to achieve a smooth, even mix.
- Semi-sweet chocolate provides a balanced sweetness; adjust to bittersweet or milk chocolate based on preference.
- Store cupcakes in the refrigerator and consume within 3 days for optimal freshness.
- For an extra touch, dust the cupcakes lightly with powdered sugar before serving.
