Best 6 Boston Cream Pie Cupcakes Recipes

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Indulge in the delightful symphony of flavors that is Boston Cream Pie Cupcakes, a delectable treat that combines the best of two classic desserts. These cupcakes are a delightful combination of moist and fluffy vanilla sponge cake, a velvety smooth and luscious vanilla custard filling, and a rich and decadent chocolate ganache topping. Each bite is an explosion of creamy, chocolatey goodness that will tantalize your taste buds and leave you craving more.

This recipe provides detailed instructions for creating these delectable cupcakes from scratch, ensuring that every element is perfectly crafted for a truly memorable dessert experience. From the delicate sponge cake to the creamy custard filling and the luscious chocolate ganache, this recipe guides you through each step with precision and clarity. Additionally, the recipe includes variations and tips to customize your cupcakes, allowing you to create unique flavor combinations that cater to your preferences and dietary restrictions.

Whether you're a seasoned baker looking to expand your repertoire or a novice cook seeking an impressive dessert to wow your friends and family, this Boston Cream Pie Cupcakes recipe is the perfect choice. With its detailed instructions, helpful tips, and delicious variations, this recipe guarantees a delightful and memorable baking experience. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with a batch of irresistible Boston Cream Pie Cupcakes that are sure to become a favorite.

Let's cook with our recipes!

OUTRAGEOUS BOSTON CREAM PIE CUPCAKES!



Outrageous Boston Cream Pie Cupcakes! image

Sometimes when a craving hits, you don't have time to make the full blown version of an outrageous Boston-Cream-Pie ... so this is the next best thing! My son recently craving my Boston Cream Cake settled for this a less time consuming version. Although you start with a cake mix for the cupcakes, the pastry cream and ganache make these little baby's a perfect individual dessert to serve! Family Favorite ;)

Provided by Vseward Chef-V

Categories     Dessert

Time 50m

Yield 14 cupcakes, 14 serving(s)

Number Of Ingredients 10

18 1/2 ounces butter recipe cake mix
1 (3 ounce) box French vanilla instant pudding
1 cup half-and-half
1 cup heavy whipping cream
2 teaspoons vanilla extract
1/4 cup powdered sugar
1 cup heavy cream
1/4 cup light corn syrup
8 ounces semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract

Steps:

  • Prepare yellow cupcakes as directed on box.
  • In the meantime, prepare the vanilla custard filling by combining the instant pudding mix the half and half in a medium bowl. In a stand mixer using the whip attachment, combine cream, vanilla and powdered sugar and whip at medium speed until soft peaks form. Gently fold in the pudding mixture to the whipped cream until it is fully incorporated and smooth. Place filling into a pastry bag fitted with a #21 (or standard star) tip.
  • When the cupcakes have cooled, place the tip of the pastry bag inside each cupcake and pipe in filling, being careful not to overfill.
  • When all the cupcakes have been filled, prepare your ganache.
  • Combine the heavy cream and corn syrup in a medium saucepan over medium heat and bring to a simmer. Remove from the heat and add the chocolate; cover and let stand for 8 minutes. (If the chocolate has not completely melted, return the saucepan to low heat and stir constantly until melted.) Stir in the vanilla extract very gently until smooth. Cool the glaze until tepid so that a spoonful drizzled back into the pan mounds slightly. (You can refrigerate the glaze to speed up this process, stirring every few minutes to ensure even cooling.).
  • Dip the tops of the cupcakes in the ganache. Place glazed cupcakes on a cooling rack to dry. Be sure to place wax paper or cookie sheet under rack as the ganache will drip.

BOSTON CREAM PIE CUPCAKES



Boston Cream Pie Cupcakes image

This is one of Martha's favorite treats from the February 2009 issue of Martha Stewart Living; it's a delicious bite-size version of the traditional dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 18

Number Of Ingredients 10

6 tablespoons unsalted butter, room temperature, plus more for tins
1 1/2 cups all-purpose flour, plus more for tins
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1/2 cup whole milk
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
Vanilla Cream
Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes

Steps:

  • Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
  • Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
  • Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
  • Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each and serve immediately.

CHOCOLATE-GANACHE GLAZE FOR BOSTON CREAM PIE CUPCAKES



Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes image

Use this rich chocolaty glaze to top our Boston Cream Pie Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/4 cups

Number Of Ingredients 3

2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup

Steps:

  • Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.

BOSTON CREAM PIE CUPCAKES



Boston Cream Pie Cupcakes image

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 24 cupcakes

Number Of Ingredients 24

4 eggs
2 cups granulated sugar
2 2/3 cups gluten-free flour blend
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 sticks (1 cup) butter, at room temperature
2/3 cups whole milk
1/3 cup canola oil
Vanilla Bean Pastry Cream, recipe follows
Dark Chocolate Italian Meringue Buttercream, recipe follows
2 cups whole milk
1/2 cup sugar
1/3 cup cornstarch
1 whole egg
1 1/2 ounces egg yolks
2 tablespoons (1 ounce) butter, at room temperature
2 tablespoons vanilla bean paste
1 cup plus 2 tablespoons granulated sugar
4 ounces egg whites (from about 4 large eggs)
1/4 teaspoon cream of tartar
6 ounces good-quality dark chocolate, chopped
3 sticks (12 ounces) butter
1 teaspoon vanilla bean paste
1/16 teaspoon (pinch) fine sea salt

Steps:

  • Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside.
  • Crack the eggs into a small container and set aside. Set the sugar aside. Then, in a small bowl, mix the gluten-free flour, nutmeg and salt together with a fork and set aside.
  • In the bowl of a stand mixer on medium speed, beat the butter with a paddle attachment until the butter is light in color and fluffy. Add the sugar to the butter and continue beating until the sugar is uniformly incorporated into the butter. Stop the mixer and scrape down the sides of the bowl. Then restart the mixer on low speed and add 1 egg at a time, waiting until it is fully incorporated in the butter mixture before adding the next egg.
  • Once all the eggs have been added, stop the mixer and scrape down the sides of the bowl to ensure that all the butter is incorporated with the eggs. Add the dry ingredients in three additions, alternating with the milk and oil, added in two additions, fully incorporating each addition into the batter before moving to the next step. If needed, stop the mixer after each addition and scrape down the sides of the bowl, and then resume mixing on low. Once all the dry ingredients and the milk have been combined with the butter mixture, evenly fill the cupcake pan cavities two-thirds of the way. Bake the cupcakes until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Remove from the oven and immediately turn the cupcakes out of the pan onto a cooling rack. Let the cupcakes cool completely.
  • Putting it all together: Using an apple corer or knife, core the centers out of the cooled cupcakes and remove. Fill the cupcakes with the Vanilla Bean Pastry Cream. Pipe the Dark Chocolate Italian Meringue Buttercream to cover the top of each cooled cupcake.
  • Bring the shallow dish or container for the finished pastry cream near the stovetop, and have the plastic wrap nearby as well. Measure the butter and vanilla bean paste into a small container and bring over near the stovetop. Pour the milk and 1/4 cup sugar into a heavy saucepot and scald over medium heat until the milk starts to steam. Do not boil the milk!
  • Meanwhile, whisk together the cornstarch and the remaining 1/4 cup sugar to combine and prevent any lumps in the cornstarch, and then add the whole egg and egg yolks. Whisk the egg yolk mixture until smooth and completely combined, and then bring over to the stove area and set the bowl with the yolks on top of a damp dish towel.
  • When the milk is steaming, remove from the heat. Whisking the egg yolk mixture constantly, slowly pour the milk in a steady stream into the egg yolk mixture. Once all the milk is combined with the egg yolk mixture, pour it back into the saucepot and return to medium-high heat, whisking constantly. Continue whisking and bring it to a boil. Let the egg yolk mixture boil for 1 minute (and continue whisking constantly so lumps don't form!) and then remove from the heat. Stir in the butter and vanilla bean paste, and then pour the entire contents of the pot into the shallow dish.
  • Immediately cover the surface of the pastry cream with the plastic wrap and refrigerate until cool, about 1 hour. Once cool, remove from the refrigerator and whisk until completely smooth and lump free. Fill a piping bag with the pastry cream and set aside until you need it.
  • Measure the sugar and 1/4 cup water into a heavy saucepan and heat over high heat until the sugar mixture reaches 250 degrees F, 15 to 20 minutes (use a candy thermometer to gauge the temperature).
  • While the sugar is cooking, beat the egg whites on medium speed in the mixing bowl of a stand mixture to the soft peak stage (whites will look foamy and white). Be careful not to over whip the whites (if the egg whites start to look clumpy, then they've been over whipped. If this happens, toss them out and start again! If the whites are beating faster than the sugar is cooking, turn down the mixer speed. You can always turn up the speed if you need to!) Add the cream of tartar and continue whipping.
  • While the egg whites are whipping on medium speed, gently pour the sugar syrup down the side of the mixing bowl. Turn the speed up to high and whip until the mixing bowl no longer feels warm to the touch, about 7 minutes.
  • Meanwhile, melt the dark chocolate in a microwave-safe bowl at 30 second intervals, stirring in between each interval, until the chocolate is completely melted.
  • Turn the mixer speed back to medium and add the butter in small chunks until it is completely incorporated. Stop the mixer, scrape down the sides of the bowl and add the vanilla bean paste and sea salt. Turn the mixer back on medium-low speed until the vanilla paste has mixed entirely through the buttercream. Spoon a small amount (about 1/2 cup) of the buttercream into the melted dark chocolate and stir to combine. Add the chocolate mixture back to the buttercream and whip thoroughly, stopping the mixer to scrape down the sides of the bowl to make sure all the chocolate is combined.
  • Fit an 18-inch plastic piping bag with an 847 star tip and twist the bag right by the tip to prevent the buttercream from leaking out. While you grasp the piping bag right above the star tip with your hand, fold the top of the piping bag over your hand and spoon the butter cream into the piping bag.

BOSTON CREAM PIE CUPCAKES



Boston Cream Pie Cupcakes image

Make and share this Boston Cream Pie Cupcakes recipe from Food.com.

Provided by shmeks02

Categories     Dessert

Time 1h5m

Yield 18 cupcakes, 18 serving(s)

Number Of Ingredients 18

1 1/2 cups all-purpose flour, plus more for tins
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
3 ounces unsalted butter, softened, plus more for tins
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
2 large egg yolks
1/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon cornstarch
1 pinch salt
1 cup whole milk
1/2 teaspoon pure vanilla extract
2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup

Steps:

  • Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
  • Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
  • Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
  • Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.
  • For Vanilla Cream:
  • Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
  • Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
  • Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.
  • For Chocolate Ganache Glaze:.
  • Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.

BOSTON CREAM PIE CUPCAKES RECIPE - (4.4/5)



Boston Cream Pie Cupcakes Recipe - (4.4/5) image

Provided by Tricia33

Number Of Ingredients 13

Yellow Cake Mix
1/2 teaspoon vanilla extract
8 ounces semisweet chocolate, finely chopped
1/4 cup light corn syrup
1 cup heavy cream
1/4 cup powdered sugar
Chocolate ganache
Filling
2 teaspoons vanilla extract
1 cup heavy whipping cream
1 cup half-and-half
1 (3 ounce) boxes French vanilla instant pudding
18 1/2 ounces butter recipe cake mix

Steps:

  • Prepare yellow cupcakes as directed on box. In the meantime, prepare the vanilla custard filling by combining the instant pudding mix the half and half in a medium bowl. In a stand mixer using the whip attachment, combine cream, vanilla and powdered sugar and whip at medium speed until soft peaks form. Gently fold in the pudding mixture to the whipped cream until it is fully incorporated and smooth. Place filling into a pastry bag fitted with a #21 (or standard star) tip. When the cupcakes have cooled, place the tip of the pastry bag inside each cupcake and pipe in filling, being careful not to overfill. When all the cupcakes have been filled, prepare your ganache. Combine the heavy cream and corn syrup in a medium saucepan over medium heat and bring to a simmer. Remove from the heat and add the chocolate; cover and let stand for 8 minutes. (If the chocolate has not completely melted, return the saucepan to low heat and stir constantly until melted.) Stir in the vanilla extract very gently until smooth. Cool the glaze until tepid so that a spoonful drizzled back into the pan mounds slightly. (You can refrigerate the glaze to speed up this process, stirring every few minutes to ensure even cooling.). Dip the tops of the cupcakes in the ganache. Place glazed cupcakes on a cooling rack to dry. Be sure to place wax paper or cookie sheet under rack as the ganache will drip.

Tips:

  • Use fresh ingredients, especially for the custard filling. Fresh milk, eggs, and cream will give you the best results.
  • Make sure the butter and cream cheese are at room temperature before you start baking. This will help them blend together smoothly.
  • Don't overmix the batter. Overmixing can make the cupcakes tough.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking will dry out the cupcakes.
  • Let the cupcakes cool completely before filling them. This will help the custard filling to set properly.
  • If you don't have a piping bag, you can use a spoon to fill the cupcakes.

Conclusion:

Boston cream pie cupcakes are a delicious and classic dessert. They're perfect for any occasion, whether you're hosting a party or just want a sweet treat. With a few simple tips, you can make perfect Boston cream pie cupcakes at home. So next time you're looking for a special dessert, give this recipe a try!

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