Boston Cream Cupcakes turn the classic combination of vanilla cake, pastry cream, and chocolate ganache into 16 individual desserts. A yellow cake mix keeps the crumb dependable while the homemade filling and glossy topping provide the familiar bakery character.
The recipe takes about 55 minutes, including 40 minutes of preparation and 15 minutes of baking, plus the cooling needed before filling. Pastry cream and cupcakes must both cool before assembly.
Boston Cream Cupcake Ingredients
For pastry cream, use ¼ cup granulated sugar, 1 tablespoon cornstarch, 1 cup whole milk, 2 large egg yolks, 1 tablespoon unsalted butter, and 1 teaspoon pure vanilla extract.
For cupcakes, use 13.25 ounces yellow cake mix, 1 cup water, ⅓ cup melted unsalted butter, and 3 large eggs. For ganache, use ½ cup semisweet chocolate chips, ¼ cup heavy cream, and 2 tablespoons powdered sugar.
If you enjoy this recipe, you may also like Deep Fried S'Mores.
How to Make Boston Cream Cupcakes
- Whisk sugar, cornstarch, and milk in a saucepan. Cook over medium, stirring, until thick and bubbling; simmer 1 minute.
- Temper yolks with a little hot milk mixture, whisk them back into the pan, and gently boil 2 minutes. Remove from heat; add butter and vanilla. Cool.
- At 350°F, line two 12-cup tins. Mix cake mix, water, melted butter, and 3 eggs just until combined. Fill liners halfway and bake 15 minutes. Cool completely.
- Microwave chocolate chips and cream in 15-second intervals until smooth. Sift in powdered sugar and cool 10 minutes.
- Cut a 1-inch-wide, 1-inch-deep center from each of 16 cupcakes, fill with pastry cream, and top with ganache.
For storage details after serving, the USDA leftovers and food safety guidance.
Whisk the Pastry Cream Base Smooth
Temper Two Egg Yolks
Boil Two Minutes, Then Add Butter and Vanilla
Mix the Yellow Cupcake Batter Gently
Fill Halfway and Bake Fifteen Minutes
Make Ganache in Fifteen-Second Intervals
Cut a One-Inch Center From Each Cupcake
Fill and Top All Sixteen
Storage and Food Safety
Avoid Lumpy Cream or Runny Ganache
Conclusion
Cook sugar, cornstarch, and milk until thick; temper 2 yolks, return them, and boil gently 2 minutes before adding butter and vanilla. Bake 16 half-filled cupcakes at 350°F for 15 minutes and cool. Melt chocolate chips with cream in 15-second intervals, add powdered sugar, and cool 10 minutes. Cut 1-inch cavities, fill with pastry cream, and top with ganache.
Frequently Asked Questions
- → How many cupcakes does the recipe make?
It makes exactly 16 filled and ganache-topped cupcakes.
- → How deep should I cut each center?
Cut a cavity about 1 inch wide and 1 inch deep.
- → How long should the ganache cool?
Let it cool for about 10 minutes, until thick enough to top the cakes.
- → How should finished cupcakes be stored?
Keep them covered in the refrigerator for up to four days; freezing is not recommended.