Boston Cream Cupcakes

These Boston cream pie cupcakes happened when I was trying to figure out how to serve my husband's favorite dessert to a crowd without the mess of cutting a whole pie. He's been obsessed with Boston cream pie since our first date when he ordered it at this little diner, and I wanted to make something special for his birthday that would actually be practical for a party. Turning it into individual cupcakes solved the serving problem while keeping all those classic flavors he loves.

My sister-in-law, who usually sticks to store-bought desserts for family gatherings, actually asked me to teach her how to make these after trying them at my husband's birthday party. She said they reminded her of something her grandmother used to make but seemed much more approachable than dealing with pastry and pie pans.

What You'll Need

• Yellow cake mix: Takes care of the cake base without measuring out flour and baking powder
• Basic custard ingredients: Milk, sugar, cornstarch, egg yolks, butter, and vanilla for that creamy filling
• Chocolate chips and heavy cream: Creates a simple ganache that's way easier than making frosting from scratch
• Standard baking supplies: Cupcake liners, mixing bowls, and a saucepan for the custard

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How to Make Them

Start with the custard:

Mix sugar, cornstarch, and milk in a saucepan and cook while stirring until it thickens and bubbles. Take it off the heat and slowly whisk in the egg yolks to avoid scrambling them.

Finish the custard:

Put it back on the heat for a couple minutes to thicken, then stir in butter and vanilla. Let it cool completely while you work on the cupcakes.

Make the cupcakes:

Mix up the cake batter according to the box directions and bake in lined cupcake tins for about 15 minutes until done. Cool them completely before filling.

Prepare the ganache:

Microwave chocolate chips and cream in short bursts until melted, then whisk in powdered sugar. Let it cool for about 10 minutes until it's thick enough to spread.

Assemble everything:

Cut out the centers of the cooled cupcakes, fill with custard using a piping bag or spoon, then top with the cooled ganache.

I definitely rushed the custard the first time and ended up with a lumpy mess because I wasn't stirring constantly. The second attempt I burned the bottom because I had the heat too high. Now I keep it at medium heat and stir the whole time, which gives me smooth results every time.

Assembly Tips

Cut about an inch wide and deep into each cupcake for the filling, any bigger and the cupcake falls apart, any smaller and you don't get enough custard in each bite. A piping bag makes filling them much neater than trying to spoon it in, though either method works.

Serving and Storage

These need to be kept in the refrigerator because of the custard filling, but they taste fine cold or at room temperature. They'll keep for about four days covered, though the cupcakes might get a little less fluffy after the first day or two.

Ways to Switch It Up

You could make chocolate cupcakes instead of vanilla for a different twist, or add some rum extract to the custard for a more grown-up flavor. Different chocolate for the ganache changes the whole character, dark chocolate makes them more sophisticated while milk chocolate keeps them sweeter.

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This recipe has become my go-to when I want to make something that looks impressive but doesn't require pastry skills or special equipment. There's something really satisfying about taking a classic dessert and making it more practical without losing any of the flavors that make it special. Every time I bring these somewhere, people mention how much they taste like the real thing, which is exactly what I was hoping for.

Frequently Asked Questions

→ Can I make the pastry cream ahead of time?

Yes! Make the pastry cream up to 2 days ahead and store it covered in the refrigerator. Just give it a quick stir before using.

→ What's the best way to fill the cupcakes?

Use a piping bag for the neatest results. Cut about 1 inch wide and 1 inch deep into each cupcake center for the perfect cream ratio.

→ Why is my ganache too runny?

Let the ganache cool for 10-15 minutes after mixing. It needs time to thicken up before you can properly top the cupcakes.

→ How should I store these cupcakes?

Keep them in the refrigerator for up to 4 days due to the cream filling. Don't freeze them as the texture won't be the same.

→ Can I use homemade vanilla cupcakes instead?

Absolutely! Any vanilla cupcake recipe will work. Just make sure they're completely cooled before filling and topping.

→ What if I don't have a piping bag?

You can use a spoon to fill the cupcakes, but it might not look as neat. A zip-top bag with the corner cut off works as a substitute piping bag.