Irresistible Boston Cream Pie Cupcakes
Classic flavors of Boston cream pie transformed into handheld delights — fluffy cake, creamy filling, and glossy ganache.
Introduction
Boston Cream Pie is a timeless dessert, beloved for its layers of sponge cake, silky vanilla custard, and rich chocolate topping. These Boston Cream Pie Cupcakes capture all that indulgence in a portable, party‑friendly form. Imagine biting into a soft vanilla cupcake, discovering a hidden pocket of creamy pudding, and finishing with a smooth chocolate ganache that drips elegantly down the sides.
They’re perfect for birthdays, holidays, or any occasion where you want to impress without fussing over a full cake.
Ingredients
Cupcakes
1 cup all‑purpose flour
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, room temperature
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk
Filling & Topping
1 cup vanilla pudding
1 cup heavy cream
1 cup semi‑sweet chocolate chips
Whipped cream, for garnish (optional)
Step‑by‑Step Directions
Preheat Oven: Set to 350°F (175°C). Line muffin tin with cupcake liners.
Mix Dry Ingredients: Whisk flour, baking powder, and salt in a medium bowl.
Cream Butter & Sugar: Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
Combine Wet & Dry: Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined.
Bake: Divide batter evenly among liners. Bake 18–20 minutes, until toothpick comes out clean. Cool completely.
Fill Cupcakes: Cut a small circle from the center of each cupcake. Fill with vanilla pudding.
Make Ganache: Heat cream until just simmering. Pour over chocolate chips. Let sit 5 minutes, then stir until smooth.
Top Cupcakes: Spoon ganache over cupcakes, letting it drip down sides.
Optional Garnish: Add whipped cream dollop for extra creaminess.
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Calories: ~350 kcal each
Tips for Success
Use room‑temperature butter and eggs for a smooth batter.
Don’t overmix — keep cupcakes tender.
Chill cupcakes briefly before filling to prevent pudding from melting.
For glossy ganache, stir gently until smooth.
Variations
Mocha Twist: Add espresso powder to ganache for coffee lovers.
Fruit Filling: Swap pudding for raspberry jam or lemon curd.
Mini Version: Bake in mini muffin tins for bite‑sized treats.
Extra Indulgent: Double‑fill cupcakes with pudding and whipped cream.
Serving Ideas
Serve on a tiered stand for parties.
Pair with coffee or hot chocolate.
Garnish with chocolate curls or sprinkles.
Present in decorative wrappers for holidays.
Storage
Refrigerator: Store in airtight container up to 3 days.
Freezer: Freeze unfrosted cupcakes up to 1 month. Thaw before filling and topping.
Make‑Ahead: Bake cupcakes a day early; fill and frost before serving.
Storytelling Element
Picture a tray of glossy cupcakes, each topped with rich chocolate that glistens under the light. Guests bite into the soft cake, surprised by the creamy vanilla center. It’s a dessert that feels nostalgic yet modern, indulgent yet approachable — a true crowd‑pleaser.
Conclusion
These Boston Cream Pie Cupcakes are the perfect way to enjoy a classic dessert in a fun, handheld form. With their fluffy cake, creamy filling, and decadent ganache, they’re guaranteed to impress at any gathering.