Classic Boston Cream Cupcakes

Name: Classic Boston Cream Cupcakes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 12 cupcakes
Ingredients: 1 and 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup whole milk; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 cups whole milk; 1/2 cup granulated sugar; 1/4 cup cornstarch; 4 large egg yolks; 2 tablespoons unsalted butter; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips; 1/2 cup heavy cream

Highlighted under: Gourmet Baking Bliss

I absolutely adore classic Boston Cream Cupcakes! They combine soft, fluffy vanilla cupcakes with a rich pastry cream filling and a glossy chocolate ganache. Every bite is a delightful mix of flavors and textures that just makes my day better. Baking these treats from scratch may seem daunting, but it's surprisingly straightforward and worth every moment. They’re perfect for parties, picnics, or just as a little indulgence for myself. Trust me; once you try them, you’ll be hooked!

Created by

Emily

Last updated on 2026-02-07T18:25:28.017Z

When I first attempted Boston Cream Cupcakes, I was nervous. The combination of a delicate cupcake, creamy filling, and glossy ganache seemed challenging. However, I quickly realized that the key lies in taking the time to let the components cool before assembly. This patience rewards you with a beautifully layered dessert. I love how each element plays its part harmoniously!

One particular tip that transformed my baking experience was using a stand mixer to whip the cream for the ganache. It makes achieving that perfect smooth texture so much easier, ensuring that the finish looks just as good as it tastes. Every time I bake these cupcakes, I remember that small detail and am always thrilled with the result!

Reasons You'll Love These Cupcakes
Rich chocolate flavor paired with luscious vanilla cream
Soft, fluffy cupcakes that are addictively moist
Perfectly indulgent for celebrations or a cozy treat at home

Perfecting the Cupcake Texture

The key to achieving soft and fluffy cupcakes lies in the creaming method. When you cream the butter and sugar together, ensure that you do this for at least 3-5 minutes until the mixture is light and airy. This process incorporates air into the batter, which is crucial for a tender crumb. Avoid overmixing once you add the flour mixture; this can develop gluten and lead to dense cupcakes. Instead, mix just until combined for the best results.

It's also important to measure your ingredients accurately. Use a kitchen scale for precision if possible. For instance, if you are measuring flour, spoon it into your measuring cup without packing it down, then level it off with a knife. Proper measurements ensure that the cupcakes rise well and maintain their desired moisture levels.

Tips for Flawless Pastry Cream

The pastry cream will serve as a rich and creamy filling, and it’s essential to cook it carefully to prevent curdling. When heating the milk, remove it just as it begins to simmer—this brings out the flavor without boiling over. As you mix the hot milk with the egg yolks, do it gradually. This technique, called tempering, helps avoid scrambling the eggs and ensures a smooth texture.

To achieve a silky finish, make sure to strain the pastry cream through a fine-mesh sieve before chilling it. This step removes any potential lumps, giving you a perfect cream to pipe into your cupcakes. Once chilled, give it a quick stir to bring back its creamy consistency before filling.

Mastering Chocolate Ganache

When making chocolate ganache, the ratio of chocolate to cream significantly affects the final consistency. For a pourable topping, stick to the 2:1 ratio of chocolate chips to heavy cream as listed in the recipe. If you want a thicker ganache for a more solid finish, you may increase the chocolate slightly. Remember, the quality of chocolate you use will directly impact the flavor, so opt for good semi-sweet chocolate chips.

Allowing the ganache to sit for a few minutes after mixing is crucial; this lets it thicken without becoming too hard. If it's too runny when dipping the cupcake tops, allow it to cool for a longer period or refrigerate briefly. If you ever find it too thick for pouring, you can gently reheat it with a small amount of cream to achieve your desired consistency.

Ingredients

Gather these ingredients for a delightful baking experience:

For the Cupcakes

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

For the Pastry Cream

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

For the Chocolate Ganache

1 cup semi-sweet chocolate chips
1/2 cup heavy cream

With all ingredients ready, let's start making these delicious cupcakes!

Instructions

Follow these steps for a foolproof process:

Make the Cupcakes

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla. In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients while alternating with the milk. Fill cupcake liners about 2/3 full and bake for 15 minutes or until a toothpick comes out clean. Let them cool completely.

Prepare the Pastry Cream

In a saucepan, heat the milk over medium heat until just boiling. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks. Slowly pour the hot milk into the mixture, whisking continuously. Return the mixture to the saucepan and cook over low heat until thickened. Remove from heat, stir in butter and vanilla. Transfer to a bowl, cover with plastic wrap, and cool in the refrigerator.

Make the Chocolate Ganache

In a microwave-safe bowl, heat the heavy cream until just simmering. Pour it over the chocolate chips and let it sit for a few minutes. Stir until smooth and combined. Let it cool slightly before using.

Assemble the Cupcakes

Once the cupcakes are cool, cut a small circle out of the top of each to create a cavity for the pastry cream. Fill each cavity with the cream. Dip the tops of the cupcakes into the ganache, letting any excess drip off. Allow them to set before serving.

Enjoy your deliciously indulgent Boston Cream Cupcakes!

Pro Tips

For the best results, ensure all your ingredients are at room temperature before starting. This will help achieve a uniform batter and moist cupcakes.

Make-Ahead Tips

You can prepare the cupcake batter ahead of time and store it in the refrigerator for up to 24 hours before baking. This allows for greater convenience for busy bakers. Just be sure to bring the batter back to room temperature before filling your cupcake liners to ensure even baking.

Both the pastry cream and chocolate ganache can be made a day in advance and stored in the refrigerator. However, cover the pastry cream with plastic wrap directly on the surface to prevent a skin from forming. The ganache should be cooled and kept in an airtight container, and can be gently reheated before use to make it more pourable.

Serving Suggestions

These Boston Cream Cupcakes are more than just a sweet treat; they can be an elegant dessert at any gathering. Consider serving them on a tiered stand to create an impressive display. You can also dust them lightly with powdered sugar or cocoa powder before serving for a refined touch.

If you want to elevate the flavor further, add a dash of espresso powder to the chocolate ganache or a splash of rum extract to the pastry cream. These subtle changes can introduce a new depth of flavor that complements the rich vanilla and chocolate beautifully. Don't forget to keep some fruit nearby for pairing; berries work wonderfully with the chocolate and cream.

Questions About Recipes

→ Can I make the pastry cream in advance?

Yes, you can prepare it a day ahead and store it in the fridge. Just make sure to cover it to prevent a skin from forming.

→ What if I don't have whole milk?

You can substitute with 2% milk, but using whole milk will result in a creamier and richer flavor.

→ Can I freeze these cupcakes?

Yes, you can freeze unfilled cupcakes for up to three months. Just thaw and fill them with pastry cream before serving.

→ What other flavors can I use?

Feel free to experiment with different fillings or toppings, like fruit or flavored creams, to give your cupcakes a unique twist.