Boston Cream Pie Cupcakes Recipe 🧁🍫🍰

These Boston Cream Pie Cupcakes bring the classic flavors of the famous Boston Cream Pie into a fun and portable cupcake form! With a fluffy vanilla cupcake base, a rich and creamy custard filling, and a decadent chocolate glaze on top, these cupcakes are an irresistible treat for any occasion. Perfect for parties, birthdays, or just a sweet snack!

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Ingredients:

For the Cupcakes:

• 1 ¾ cups (220g) all-purpose flour
• 1 ½ teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk
• 1/4 cup (60ml) sour cream (for added moisture)

For the Vanilla Custard Filling:

• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 4 large egg yolks
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

For the Chocolate Glaze:

• 1/2 cup (120g) heavy cream
• 4 ounces (115g) semi-sweet chocolate, chopped
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

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Instructions:

Step 1: Prepare the Cupcakes

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. In a separate bowl, mix together the milk and sour cream.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture, starting and ending with the dry ingredients. Mix until just combined—be careful not to overmix.
7. Divide the batter evenly between the 12 cupcake liners, filling each about 2/3 full.
8. Bake for about 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Let the cupcakes cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Prepare the Vanilla Custard Filling

1. In a medium saucepan, combine the milk and granulated sugar over medium heat. Stir occasionally until the sugar dissolves and the mixture is warm but not boiling.
2. In a separate bowl, whisk the egg yolks and cornstarch until smooth.
3. Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
4. Return the egg and milk mixture to the saucepan and cook over medium heat, whisking constantly until the custard thickens and starts to bubble. This should take about 5-7 minutes.
5. Once thickened, remove from heat and stir in the butter and vanilla extract. Continue to stir until the butter has melted and the custard is smooth.
6. Pour the custard into a bowl, cover with plastic wrap (making sure it touches the surface of the custard to prevent a skin from forming), and refrigerate for about 2-3 hours until completely chilled.

Step 3: Prepare the Chocolate Glaze

1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not let it boil).
2. Remove the saucepan from the heat and stir in the chopped chocolate and unsalted butter. Let it sit for about 2-3 minutes to melt the chocolate.
3. Stir the mixture until smooth and glossy. Add the vanilla extract and stir to combine.
4. Let the glaze cool slightly before using.

Step 4: Assemble the Cupcakes

1. Once the cupcakes have cooled completely, use a small knife or cupcake corer to make a small well in the center of each cupcake. Be careful not to go all the way through the bottom.
2. Spoon or pipe the chilled vanilla custard filling into the well of each cupcake, filling it generously but not overflowing.
3. Once all the cupcakes are filled, drizzle the chocolate glaze over the top of each cupcake, letting it drip down the sides.

Step 5: Chill and Serve

1. Allow the cupcakes to set for about 30 minutes to let the chocolate glaze firm up a little.
2. Serve immediately, or refrigerate until ready to serve. These cupcakes can be stored in an airtight container in the refrigerator for up to 3 days.

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Storage Tips:

✔ Refrigerator: Store these cupcakes in an airtight container in the fridge for up to 3 days.
✔ Freezer: You can freeze the cupcakes (without the glaze) for up to 1 month. Wrap them tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving and then add the glaze.

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Tips & Variations:

✔ Vegan Version: Substitute the butter with vegan butter, the cream cheese with a vegan cream cheese alternative, and use a plant-based milk (like almond or oat milk) for the custard. You can also use coconut milk for a rich, dairy-free filling. ✔ Mini Cupcakes: Make these cupcakes in mini form for bite-sized treats! Just reduce the baking time to 10-12 minutes. ✔ Gluten-Free Version: Swap the all-purpose flour for a gluten-free flour blend and ensure that the baking powder is gluten-free.

These Boston Cream Pie Cupcakes are a perfect combination of flavors and textures: fluffy, light vanilla cupcakes, rich and creamy custard, and a glossy, indulgent chocolate glaze. They’re the perfect bite-sized treat to enjoy any time you’re craving something decadent! Enjoy! 😊