Best 7 Boston Creme Mini Cupcakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with these irresistible Boston Creme Mini Cupcakes, a symphony of flavors that will tantalize your taste buds. These bite-sized treats are a delightful fusion of moist vanilla sponge, rich and creamy custard filling, and a luscious chocolate ganache topping. Perfect for any occasion, these mini cupcakes are sure to steal the spotlight with their elegant presentation and explosion of flavors. Embark on a sweet adventure as we guide you through the step-by-step process of creating these miniature masterpieces, including variations such as gluten-free and dairy-free options, ensuring everyone can savor these delectable delights.

Let's cook with our recipes!

BOSTON CREAM PIE CUPCAKES



Boston Cream Pie Cupcakes image

Boston Cream Pie Cupcakes are a mini version of the classic with soft, fluffy, cupcakes, vanilla pastry cream filling, and a rich, decadent chocolate ganache.

Provided by Michelle

Categories     Dessert

Time 2h

Number Of Ingredients 16

12 tablespoons unsalted butter (softened)
1 cup sugar
2 teaspoons vanilla
3 eggs
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup buttermilk
3 egg yolks
3 cups milk
1/2 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla
8 ounces semi-sweet baking chocolate (finely chopped)
1 cup heavy cream

Steps:

  • In a large mixing bowl cream together the butter and sugar.
  • Add vanilla and beat again.
  • Add eggs, one at a time, beating well after each addition.
  • Mix together flour, baking powder and salt in a separate bowl.
  • Alternate adding flour mixture and buttermilk to the creamed mixture in 3 batches, beginning and ending with the dry ingredients. Beat after each addition, just until combined.
  • Line a lightly greased muffin pan with cupcake liners and fill each liner 3/4 of the way full.
  • Bake in a 350°F oven for 18-25 minutes, or until a toothpick comes out clean. Allow to cool completely
  • In a medium bowl, beat egg yolks well.
  • Gradually stir in milk until well blended.
  • In a large, heavy saucepan over medium-low heat, mix together sugar, cornstarch, and salt.
  • Gradually add in milk mixture, stirring well to prevent lumps.
  • Continue cooking over medium-low heat, stirring constantly until mixture reaches a low boil (about 20 minutes). Mixture should be thickened at this point, and will continue to thicken as it cools. Remove from heat.
  • Set pot in a large bowl of ice water, still stirring. Add vanilla and stir to combine.
  • Place a piece of plastic wrap directly on filling to prevent a skin from forming and place in refrigerator until ready to use.
  • Place chocolate in a food processor and process until it's finely chopped. Transfer to a mixing bowl. Set aside. Heat cream in a small saucepan until the cream starts to steam, stirring often. Gradually add the hot cream to the bowl of chocolate, and whisk until the mixture is smooth. Wait until cool enough to handle but not hardened.
  • When the cupcakes are cooled completely, transfer pastry cream filling to a piping bag with filling tip attached.
  • Fill each cupcake with pastry cream and set aside.
  • Dip each cupcake into the finished ganache. Allow 30 minutes to an hour for the ganache to set.

Nutrition Facts : ServingSize 1 cupcake, Calories 517 kcal, Carbohydrate 55 g, Protein 8 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 154 mg, Sodium 217 mg, Fiber 2 g, Sugar 36 g

BOSTON CREAM CUPCAKES



Boston Cream Cupcakes image

Boston cream cupcakes have been my favorite bakery treat since I was a child, so I put together this easy-to-make version. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1/2 dozen.

Number Of Ingredients 11

3 tablespoons shortening
1/3 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons 2% milk
2/3 cup prepared vanilla pudding
1/2 cup semisweet chocolate chips
1/4 cup heavy whipping cream

Steps:

  • Preheat oven to 350°. In a small bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a small hole in the corner of a pastry bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 283 calories, Fat 15g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 204mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

BOSTON CREME CUPCAKES



Boston Creme Cupcakes image

Provided by Sandra Lee

Categories     dessert

Time 17m

Yield 12 cupcakes

Number Of Ingredients 7

1 1/4 cups cold whole milk
1 (3.4-ounce) box vanilla instant pudding and pie filling mix
1 tablespoon pure vanilla extract
12 pre-made cupcakes baked from a cake mix
1 cup heavy cream
1 (12-ounce) package semisweet chocolate morsels
1/4 cup powdered sugar, sifted

Steps:

  • Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.
  • Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving. Sprinkle with powdered sugar.

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 BITES



Boston Cream Bites image

The taste of Boston Cream pie in a bite-sized vanilla cupcake is hard to resist, so why bother trying? Topped with melted chocolate, they are a great addition to any party buffet.

Provided by Brooke Lark

Categories     Dessert

Time 40m

Yield 48

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ French vanilla cake mix
1 cup water
1/3 cup butter, softened
3 eggs
1 cup prepared vanilla pudding
1 cup semisweet chocolate chips (6 oz)
3/4 cup whipping cream

Steps:

  • Heat oven to 350°F. Generously grease 48 mini muffin cups with shortening or cooking spray; lightly flour cups.
  • In large bowl, stir together cake mix, water, butter and eggs until smooth. Spoon batter evenly into muffin cups.
  • Bake 8 to 10 minutes or just until cupcakes spring back when touched lightly in center. Cool completely, at least 15 minutes. Remove from muffin cups to cooling rack.
  • Using sharp knife, cut top off of each cupcake. Spoon 1 teaspoon pudding onto center of bottom half of each cupcake. Cover with top halves of cupcakes.
  • In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 60 seconds or until chips are melted and mixture can be stirred smooth. Spoon chocolate mixture on top of each cupcake. Let stand until chocolate is set before serving. Store in refrigerator.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 7 g, TransFat 0 g

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.

BOSTON CREAM PIE MINIS



Boston Cream Pie Minis image

Learn how to make these delightful Boston Cream Pie Minis! Fill the cupcakes with vanilla, and then top them with chocolate for the perfect finishing touch!

Provided by My Food and Family

Categories     Home

Time 1h53m

Yield 24 servings

Number Of Ingredients 5

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely.
  • Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half.
  • Whisk 1/2 cup COOL WHIP into pudding; spoon onto bottom halves of cupcakes, using about 1 Tbsp. for each. Cover with cupcake tops.
  • Microwave remaining COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min.
  • Frost cupcakes with chocolate mixture. Refrigerate 15 min.

Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.7612 g, Sugar 0 g, Protein 2 g

Tips:

  • Use fresh, room-temperature ingredients for the best results.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a tender cupcake.
  • Add the eggs one at a time, beating well after each addition.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Overmixing can result in a tough cupcake.
  • Fill the cupcake liners about 2/3 full. This will help to prevent the cupcakes from overflowing.
  • Bake the cupcakes at 350 degrees Fahrenheit for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool completely before filling them with the Boston cream filling.
  • For a richer filling, use heavy cream instead of milk.
  • If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to fill the cupcakes.
  • Top the cupcakes with a chocolate ganache or frosting of your choice.

Conclusion:

Boston creme mini cupcakes are a delicious and decadent treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With just a few simple tips, you can make Boston creme mini cupcakes that are sure to impress your friends and family.

Related Topics