Vanilla bean cupcakes filled with creamy vanilla custard and topped with rich chocolate ganache. These Boston Cream Cupcakes are just like the classic dessert, in cupcake form!
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Boston Cream Pie, although not a pie at all, has always been a combo I’ve loved. The mix of creamy, smooth vanilla custard layered between vanilla cake, and topped with velvety chocolate tastes like they always belong together. These Boston Cream Cupcakes are my mini version of the cake and start with a classic fluffy vanilla bean cupcake base that’s filled with vanilla bean pastry cream and topped with luscious chocolate ganache. The most delicious mix of classic vanilla and rich chocolate flavors.
This is my go-to vanilla cake recipe. It’s soft, fluffy, and full of vanilla flavor. Vanilla extract and vanilla bean paste are both added to bring out the vanilla flavor and add those pretty vanilla bean specks. A combo of sour cream and buttermilk is added to the batter, making it perfectly moist and tender. Once the cupcakes are baked and cooled, the centers are scooped out to create a little well to fill up with pastry cream.
A thick and creamy vanilla custard, which is essentially like a vanilla pudding. This one is made from scratch by combining egg yolks, sugar, cornstarch, vanilla, and milk. It gets cooked on the stove over low heat until it becomes nice and thick then is finished off with a bit of butter creating a silky smooth custard. This classic vanilla pastry cream can be used in a number of different desserts including eclairs, tarts, cakes, or donut filling.
Rich, chocolatey ganache is made up of just 2 ingredients - heavy cream and chocolate. It can’t get any simpler than that! The cream is heated up and poured over the chocolate then stirred together after the mixture sits for about 5 minutes, allowing the heat from the cream to melt the chocolate. The ganache sets up as it cools down and becomes the perfect creamy piping consistency for your cupcakes.
A cupcake corer is helpful but not totally necessary. An apple corer will do the same job but creates a slightly smaller hole. Just push the corer into the center of the cupcake then twist and pull up. A small pairing knife would work too by carefully cutting out the center and then scooping it out.
If you’re making the ganache ahead of time you can let it sit at room temperature until it sets up, which could take a few hours. If you need to cool it more quickly, chill in the refrigerator and stir every 20-30 minutes just until the ganache is firm enough to pipe. Don’t leave the ganache in the fridge any longer than it needs to firm up, otherwise, it will be too stiff to pipe on the cupcakes.
All the components can be made up to a few days ahead of time. I recommend waiting to fill and pipe the frosting on the cupcakes until the day of or the night before serving. The custard needs to stay refrigerated but the ganache and cupcakes should be stored in airtight containers at room temperature.
The finished cupcakes should be stored in an airtight container in the fridge, for up to 3 days. The ganache will become stiff in the fridge so you can pull the cupcakes out about 1 hour before serving to allow the ganache to soften a bit.
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Vanilla bean cupcakes filled with creamy vanilla custard and topped with rich chocolate ganache. These Boston Cream Cupcakes are just like the classic dessert, in cupcake form!
I’ve combined my lifelong love of baking and creating beautiful desserts along with an appreciation for all things delicious. Here you will find mostly sweet recipes, with some savory ones sprinkled in, to satisfy your cravings and delight your loved ones. Classic yet special and sure to impress!
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