Classic Boston Cream Cupcakes

Name: Classic Boston Cream Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 tablespoon baking powder; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 cups whole milk; 1/2 cup granulated sugar; 3 large egg yolks; 1/4 cup cornstarch; 1 teaspoon vanilla extract; 2 tablespoons unsalted butter; 1 cup heavy cream; 8 ounces bittersweet chocolate, chopped; 1 tablespoon unsalted butter

Highlighted under: Sugar & Spice Desserts

I fell in love with Classic Boston Cream Cupcakes during a family gathering when my aunt brought them to the dessert table. Their rich vanilla flavor combined with smooth chocolate ganache is simply unforgettable. We enjoy making these cupcakes for special occasions, and they never fail to impress our guests. Each cupcake is a delightful surprise with a luscious cream filling that balances the sweetness beautifully, resulting in a treat that is both indulgent and satisfying. I can't wait to share this recipe with you!

Created by

Lina

Last updated on 2026-02-07T17:54:27.774Z

When I first attempted to make Classic Boston Cream Cupcakes, I was surprised by how straightforward the process turned out to be! The challenge was ensuring that the pastry cream had the perfect thickness for easy filling. After a few tries, I found that cooking the mixture just until it thickened while whisking constantly made all the difference.

Another tip I discovered is to let the cupcakes cool completely before filling them. This prevents the cream from melting into the cake. The chocolate ganache is the finishing touch that balances out the sweetness of the vanilla cake, creating a heavenly combination that I simply adore.

Why You'll Love These Cupcakes
Rich vanilla flavor complemented by velvety chocolate ganache
Luscious cream filling adds a delightful surprise
Perfect for celebrations or a cozy night in

The Art of Cupcake Baking

Baking the perfect Boston Cream Cupcakes begins with selecting high-quality ingredients. The butter should be at room temperature, which allows for better incorporation into the sugar, resulting in that light and fluffy texture we're aiming for. Ensure your eggs are also at room temperature to achieve maximum volume. It's essential to alternate the dry ingredients with the milk to maintain a smooth batter without over-mixing, which can lead to tough cupcakes.

When filling the cupcake liners, aim for a two-thirds full portion to allow adequate room for rising. Overfilling can lead to overflowing batter and uneven tops. Bake your cupcakes until they’re slightly golden and a toothpick inserted into the center comes out clean. They should bounce back when lightly pressed on top. Don’t rush the cooling process — letting them cool completely ensures that the pastry cream doesn’t melt into the cupcake.

Perfecting the Pastry Cream

Making the pastry cream requires careful attention to temperature. Heating the milk until it's just simmering is crucial; if it boils, it may curdle when added to the egg mixture. Whisking constantly while pouring the hot milk is also vital for preventing scrambled eggs and ensuring a silky smooth texture. The cornstarch acts as a thickening agent, so don’t skip this step for that luxurious creaminess that’s required in a Boston Cream dessert.

Once your pastry cream is cooked and thickened, don’t forget to let it cool properly. If you cover it while it’s still warm, you may end up with a skin forming on top. Once cool, the cream can be refrigerated for a day, making this step a great make-ahead option for stress-free baking. If the pastry cream ever seems too thick after cooling, you can whisk in a little milk to loosen it up before piping into the cupcakes.

The Ganache and Assembly

Preparing the chocolate ganache requires precision in terms of temperature and timing. Heat the heavy cream just to boiling, then pour it over the chopped chocolate immediately to achieve that glossy finish. Letting the mixture sit allows the chocolate time to melt gently without burning. Stirring until smooth is key; if the ganache looks grainy, it’s a sign of overheating, so be careful with the heat level. If needed, reheating gently with a little more cream can help restore its texture.

Assembly is where the magic happens! When cutting the centers of the cupcakes, aim for a cone shape to make it easier to fill. Be gentle when removing the tops to avoid crumbling. After filling with pastry cream and replacing the tops, dipping the cupcakes in ganache creates an even coating with a shiny finish. Allow the ganache to set for at least 30 minutes for the best texture, ensuring that your Boston Cream Cupcakes are both stunning and delicious.

Ingredients

Cupcake Ingredients

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

Pastry Cream Ingredients

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

Chocolate Ganache Ingredients

1 cup heavy cream
8 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter

Instructions

Steps

Make the Cupcakes

Preheat the oven to 350°F (175°C). Line a cupcake pan with paper liners. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Fill each cupcake liner about two-thirds full and bake for 15 minutes or until a toothpick comes out clean.

Prepare the Pastry Cream

In a saucepan, heat the milk and half the sugar until just simmering. In a bowl, whisk together the egg yolks, cornstarch, and remaining sugar. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly until thickened. Remove from heat, stir in vanilla and butter, and let cool.

Prepare the Ganache

Heat the heavy cream in a saucepan until just boiling. Pour the hot cream over the chopped chocolate in a bowl. Let it sit for a minute, then stir until smooth. Add the butter for extra shine, and set aside to cool slightly.

Assemble the Cupcakes

Once the cupcakes are cool, use a small knife to cut a cone out of the center of each cupcake. Fill with the pastry cream and replace the tops. Dip the tops of each filled cupcake into the chocolate ganache, allowing any excess to drip off. Let the ganache set before serving.

Enjoy!

Pro Tips

For an extra touch, sprinkle some powdered sugar on top before serving, or add a dollop of whipped cream.

Storage and Make-Ahead Tips

These Boston Cream Cupcakes are best enjoyed fresh, but you can prepare the components ahead of time. The cupcakes can be baked a day in advance and stored in an airtight container at room temperature. The pastry cream can be made a day prior and kept in the refrigerator. Just remember to cover it to prevent a skin from forming. The ganache also holds well; make it up to two days in advance and rewarm slightly if it becomes too thick before dipping.

If you plan to serve these cupcakes later, consider storing them assembled to avoid sogginess. After dipping in ganache, let them set completely in a cool place rather than the refrigerator, which can firm up the ganache too much and alter the texture. These tips ensure that each cupcake retains its fluffiness and indulgent filling without compromising quality.

Serving Suggestions and Variations

These Classic Boston Cream Cupcakes make a stunning centerpiece for any dessert table. For an extra touch, consider topping each cupcake with a sprinkle of sea salt for a sweet and salty contrast or garnish with fresh berries to brighten the presentation. You can also drizzle some additional ganache over the top for an even more decadent finish. These indulgent cupcakes are perfect for birthdays, anniversaries, or any joyful celebration.

For a twist on the classic flavors, you can try adding a hint of coffee or espresso powder to the ganache for a mocha variation, or infuse the milk in your pastry cream with lemon or orange zest for a citrusy brightness. Gluten-free substitutions can also be made by using a gluten-free all-purpose flour blend in the cupcakes, ensuring that everyone can enjoy this delightful treat!

Questions About Recipes

→ Can I use a box cake mix instead?

Absolutely! Just follow the package instructions and proceed with the filling and ganache.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze these cupcakes?

Yes, you can freeze the cupcakes without ganache. Just thaw and top with ganache before serving.

→ What can I substitute for the butter in the cupcake recipe?

You can use vegetable oil or applesauce as a lighter alternative.