Name: Boston Cream Pie Cupcakes Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: For the cupcakes: 1 box yellow cake mix (plus ingredients on box: usually eggs, oil, and water) For the pastry cream: 1 1/2 cups whole milk, 1/4 cup granulated sugar, 3 tablespoons cornstarch, 1/4 teaspoon salt, 3 large egg yolks, 2 tablespoons unsalted butter, 1 teaspoon vanilla extract For the chocolate glaze: 1/2 cup heavy cream, 1/2 cup semi-sweet chocolate chips

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If you’re looking for a dessert that delivers the nostalgia of a classic bakery treat only better, you’re going to love these Boston Cream Pie Cupcakes. They have everything: soft yellow cake, a luscious homemade pastry cream tucked inside, and a glossy chocolate glaze that looks as decadent as it tastes. Each bite balances silky cream, tender cake, and rich chocolate, making these cupcakes absolutely irresistible for anyone craving something special. Whether you’re baking for a celebration, a family treat night, or just to surprise friends at work, Boston Cream Pie Cupcakes are guaranteed to delight.

Boston Cream Pie Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The magic of Boston Cream Pie Cupcakes is that they use simple, familiar ingredients—but each one is important! Every component, from the cake to the cream to that shiny chocolate glaze, plays a role in the flavor, texture, and the iconic look of these cupcakes.

Yellow cake mix: The reliable shortcut that gives you a moist and fluffy cupcake base—just be sure to follow the box for perfect results.
Eggs, oil, and water (for cake mix): Essentials for binding and moistening your cupcake batter, so don’t skip or substitute here!
Whole milk: The creamy backbone of your pastry cream, for a rich and luxurious filling.
Granulated sugar: Sweetens the pastry cream just enough to make every bite sing.
Cornstarch: The key thickener for the cream, ensuring it holds up beautifully inside the cupcakes.
Salt: Adds balance and depth, making the sweetness taste even better.
Large egg yolks: Critical for that yellow, dreamy, custardy pastry cream texture.
Unsalted butter: Adds richness and a gorgeous sheen to the pastry cream when stirred in at the end.
Vanilla extract: The fragrant note that makes the cream taste straight out of a bakery.
Heavy cream: Helps create the smooth, shiny chocolate glaze that instantly elevates these cupcakes.
Semi-sweet chocolate chips: Give you a deep, not-too-sweet ganache-like topping that sets perfectly while remaining creamy.

How to Make Boston Cream Pie Cupcakes

Step 1: Bake the Cupcakes

Start by preparing the yellow cake mix exactly as the box directs—usually with eggs, oil, and water. Line a standard muffin tin with paper liners and fill each one about two-thirds full with the batter. Bake at 350°F (175°C) for 18 to 20 minutes, or until a toothpick comes out clean from the center. Set them aside and let them cool completely; a cool base is essential for filling and glazing without melting your beautiful pastry cream.

Step 2: Make the Pastry Cream Filling

While the cupcakes bake or cool, get started on that luscious pastry cream. In a medium saucepan, whisk together whole milk, sugar, cornstarch, and salt over medium heat. In a separate bowl, gently whisk the egg yolks. When your milk mixture is warm, slowly pour a little of it into the yolks, whisking constantly—this tempers them, so they don’t scramble! Then, combine everything back in the saucepan and cook, stirring until thick and bubbling, about 5 to 7 minutes. Take it off the heat, stir in the butter and vanilla, and transfer it to a bowl. Press plastic wrap directly onto the surface so it doesn’t form a skin, then chill until cold and set. This step can even be done a day ahead to make life easier.

Step 3: Prepare the Chocolate Glaze

For the shiny chocolate finish, heat the heavy cream gently in a small saucepan until it’s steaming—don’t let it boil! Pour it over the chocolate chips in a bowl and let it sit for a minute to melt. Then, stir until you have a smooth, rich, pourable glaze. This quick one-bowl trick saves time and delivers a professional-looking finish that’s truly mouthwatering.

Step 4: Fill and Assemble the Boston Cream Pie Cupcakes

Time for the fun part! Once your cupcakes are completely cool and your cream is chilled, use a small knife or cupcake corer to cut out the center of each cupcake—just go about halfway down. Spoon or pipe the pastry cream into the hole, then place a little bit of the cut-out cake back on top to seal it in. Next, carefully spoon the glossy ganache over the top. Let them sit for a few minutes so the glaze can thicken and set before serving. Every step brings you closer to cupcake perfection!

How to Serve Boston Cream Pie Cupcakes

Garnishes

For a touch of bakery flair, dust the tops with a light sprinkle of powdered sugar just before serving. If you want to take them over the top, a few curls of chocolate or a tiny swirl of whipped cream can be a lovely finishing touch. These Boston Cream Pie Cupcakes look gorgeous as-is, but a little extra flourish always feels festive.

Side Dishes

Since Boston Cream Pie Cupcakes are already quite the showstopper, keep your sides light. Fresh berries or a fruit salad complement the rich custard and chocolate, balancing out the flavors. If serving at a party, a platter of cheese and crackers, or even a cup of good coffee, is all you need to round things out.

Creative Ways to Present

For celebrations, arrange the cupcakes on a tiered stand or cupcake tower for a wedding-cake vibe. You could also serve each cupcake on its own little dessert plate with a drizzle of extra chocolate sauce around it. To impress kids (or thrill your inner child), nestle each cupcake in a colorful liner and poke a tiny decorative flag or chocolate stick on top!

Make Ahead and Storage

Storing Leftovers

Boston Cream Pie Cupcakes are best enjoyed the day they’re made, but you can absolutely store leftovers in the fridge for up to 3 days. Place them in an airtight container, and keep them chilled so the pastry cream stays fresh and the ganache remains glossy and smooth.

Freezing

If you want to freeze these cupcakes, do so before filling and glazing. Freeze the baked cupcakes in a sealed bag or container for up to 2 months. When you’re ready, thaw at room temperature, then fill with pastry cream and top with chocolate glaze as usual for a nearly-from-scratch treat even on busy days.

Reheating

You won’t need to reheat Boston Cream Pie Cupcakes since they’re best served chilled or at room temperature. If your cupcakes have been in the fridge, allow them to sit out for 10 to 15 minutes before serving so the flavors can really shine and the ganache softens to the perfect consistency.

FAQs

Can I make the pastry cream in advance?

Absolutely! In fact, making the pastry cream a day ahead lets it chill thoroughly and set up perfectly for filling your Boston Cream Pie Cupcakes. Just press plastic wrap directly onto the surface and keep it in the fridge until you’re ready to assemble.

What’s the easiest way to fill the cupcakes?

A cupcake corer makes this process quick and tidy, but a small paring knife works just as well. If you have a small piping bag (or even a resealable bag with the corner snipped off), piping the cream into the center is a neat trick.

Can I use homemade yellow cake instead of a box mix?

Definitely! Use your favorite yellow cake recipe in place of the mix if you prefer. The box mix is just for convenience—what matters most is that your cupcakes are light and fluffy to balance the creamy filling.

Will the chocolate glaze harden?

The glaze will set slightly, becoming soft and glossy as it cools, but it will not harden completely like a chocolate shell. This keeps the Boston Cream Pie Cupcakes moist and easy to bite into without cracking.

Are these cupcakes good for parties?

They’re absolutely perfect for parties! Boston Cream Pie Cupcakes are individually portioned, easy to share, and always look gorgeous on a dessert table. Plus, they’re simple to serve and eat—no knife or plate required (unless you want one!).

Final Thoughts

If you’re craving the comfort of a classic Boston dessert but want the fun and ease of cupcakes, this recipe is made for you. Each bite of Boston Cream Pie Cupcakes brings big bakery flavor in a hand-held size. Don’t be surprised if these become your new go-to treat for every celebration and family gathering—go ahead and bake a batch, you’ll be so glad you did!

Boston Cream Pie Cupcakes Recipe

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4.7 from 24 reviews

Author: admin
Total Time: 45 minutes (plus chilling)
Yield: 24 cupcakes
Diet: Vegetarian

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Description

Indulge in the delightful combination of fluffy yellow cupcakes filled with creamy pastry cream and topped with a rich chocolate glaze in these Boston Cream Pie Cupcakes. A fun twist on the classic dessert!

Ingredients

For the cupcakes:

1 box yellow cake mix (plus ingredients on box: usually eggs, oil, and water)

For the pastry cream:

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

For the chocolate glaze:

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

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Instructions

Prepare the cupcakes: Prepare the yellow cake mix according to package instructions and bake in a standard muffin tin lined with paper liners. Fill each cup about 2/3 full and bake at 350°F (175°C) for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the pastry cream: Whisk together milk, sugar, cornstarch, and salt in a medium saucepan over medium heat. In a separate bowl, whisk the egg yolks. Once the milk mixture is warm, slowly whisk a small amount into the egg yolks to temper them, then return the egg yolk mixture to the saucepan. Cook, whisking constantly, until the mixture thickens and bubbles, about 5–7 minutes. Remove from heat and stir in butter and vanilla. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate until chilled.
Prepare the chocolate glaze: Heat the cream in a small saucepan until steaming but not boiling. Pour over the chocolate chips in a bowl and let sit for 1 minute, then stir until smooth.
Assemble the cupcakes: Use a knife or cupcake corer to cut out the center of each cupcake. Fill the centers with chilled pastry cream, then replace a small portion of the cut-out cake on top. Spoon the chocolate glaze over each cupcake and let set slightly before serving.