Go Back
Delicious Boston Cream Cupcakes topped with chocolate glaze and cream filling
Print Recipe

Boston Cream Cupcakes

Delightful cupcakes filled with creamy pastry cream and topped with rich chocolate ganache, combining the classic flavors of Boston Cream Pie into an indulgent treat.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Boston Cream Cupcakes, Chocolate Ganache, Cupcakes, dessert, Pastry Cream
Servings: 12 cupcakes
Calories: 320kcal

Ingredients

For the Cupcakes

  • 3/4 cup unsalted butter, softened To create a creamy batter
  • 1/2 cup sour cream For added moisture and tang
  • 1 cup granulated sugar Sweetening every delightful bite
  • 2 tsp pure vanilla extract Lends warmth and aroma
  • 3 large egg whites Ensures a light and airy texture
  • 1/4 tsp baking soda For that perfect rise
  • 1/2 cup whole milk Provides richness to the cake
  • 1 tsp baking powder Helps the cupcakes to puff up beautifully
  • 1 2/3 cups all-purpose flour For a tender crumb

For Pastry Cream

  • 3 tbsp granulated sugar To balance the flavors
  • 1 cup heavy cream Creating a luxurious texture
  • 1 tbsp cornstarch For thickening
  • 2 large egg yolks Blending richness into the cream
  • 1 tsp pure vanilla extract Enhancing the flavor profile

For Ganache

  • 1/2 cup heavy cream Contributing to the silky texture
  • 6 oz semi-sweet chocolate, finely chopped To create a rich topping

Instructions

Make Cupcakes

  • Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners.
  • In a large bowl, mix together the flour, sugar, baking soda, and baking powder.
  • Add in the softened butter, egg whites, sour cream, milk, and vanilla extract.
  • Beat the mixture until smooth and well-combined.
  • Fill each liner about two-thirds full with the batter and bake for 18–20 minutes.
  • Once baked, cool the cupcakes completely on a wire rack.

Prepare Pastry Cream

  • In a saucepan, heat the heavy cream over medium heat until it just starts to simmer.
  • Whisk together the egg yolks, sugar, and cornstarch in a separate bowl until smooth.
  • Slowly pour the hot cream into the yolk mixture, whisking constantly.
  • Return the mixture to the saucepan and cook over low heat until thickened.
  • Remove from heat, stir in vanilla extract, and allow to cool. Refrigerate until chilled.

Make Ganache

  • In a small saucepan, heat the heavy cream until it simmers.
  • Pour the hot cream over the chopped chocolate in a bowl and let sit for a minute.
  • Stir until completely smooth and glossy.

Fill Cupcakes

  • Cut a small center hole from each cooled cupcake using a knife.
  • Spoon a small amount of ganache into the center of each cupcake and freeze for 10 minutes.
  • Fill the center over the set ganache with chilled pastry cream.

Finish with Ganache

  • Dip the tops of each filled cupcake into the remaining chocolate ganache.
  • Let the ganache set before serving.

Notes

Ensure your butter and eggs are at room temperature for a well-mixed and fluffy batter. Consider adding a sprinkle of sea salt on top of the ganache. Make the pastry cream in advance for better flavor.