Boston Cream Cupcakes
These buttery vanilla cupcakes are filled with pastry cream and topped with chocolate ganache. If you love the flavors of Boston cream, you’ll love these Boston cream cupcakes!
Growing up, I was the odd kid who was all sorts of indifferent about doughnuts. Actually, I leaned more toward dislike than indifference (that still holds to this day). Doughnuts never did much of anything for me. Count me out on the funnel cake train, as well. The one exception to my doughnut dislike was Boston cream. Now those doughnuts I would gobble up and look for seconds. Seriously, if you fill just about anything with pastry cream and top it with chocolate, chances are, I’m going to eat it. Quite a few years ago, I baked a Boston cream pie for my grandma to commemorate her 91st birthday (new, improved recipe here) and, needless to say, it was an enormous hit. I had no doubt that a cupcake version would be just as good, and I was right. You just can’t go wrong with pastry cream and chocolate!
I actually think that these Boston cream cupcakes are better than a traditional Boston cream pie. You know me and my preference for a large frosting to cake ratio in my cupcakes. Well, the same holds true when we’re talking about pastry cream inside of a cupcake. The higher the pastry cream to cake ratio, the happier my taste buds are.
These cupcakes start with a fabulous, buttery vanilla cake recipe. Once the cupcakes have cooled, the insides are hollowed out and filled to the brim with pastry cream, then the entire top of the cupcake is smothered in a chocolate ganache glaze. While these cupcakes involve three different components, they come together quite easily and are a cinch to assemble.
If you’re as big of a fan as I am of cupcakes, pastry cream and chocolate, you absolutely cannot go wrong with these babies.
Since I’m still not gaga over doughnuts, I’ll just eat a few more Boston cream cupcakes in the meantime!
One year ago: Symphony Bars
Four years ago: Toasted Coconut Dark Chocolate Ice Cream
Five years ago: Filled Raisin Cookies
Ten years ago: Egg Muffins
Boston Cream Cupcakes
Ingredients
For the Pastry Cream
- 1â…“ cups (317.33 ml) heavy cream
- 3 egg yolks
- â…“ cup (66.67 g) granulated sugar
- Pinch of salt
- 4 teaspoons cornstarch
- 2 tablespoons unsalted butter, chilled and cut into 2 pieces
- 1½ teaspoons (1.5 teaspoons) vanilla extract
For the Cupcakes
- 1¾ cups (218.75 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1½ teaspoons (1.5 teaspoons) baking powder
- ¾ teaspoon (0.75 teaspoon) salt
- 12 tablespoons unsalted butter, softened but still cool, cut into 12 pieces
- 3 eggs
- ¾ cup (183 ml) whole milk
- 1½ teaspoons (1.5 teaspoons) vanilla extract
For the Chocolate Glaze
- ¾ cup (178.5 ml) heavy cream
- ¼ cup (85.25 ml) light corn syrup
- 8 ounces (226.8 g) bittersweet chocolate, finely chopped
- ½ teaspoon (0.5 teaspoon) vanilla extract
Instructions
- Make the Pastry Cream: Heat the heavy cream in a medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk the egg yolks, sugar and salt together in a medium bowl. Add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds.
- When the cream reaches a full simmer, slowly whisk it into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy, 1 to 2 minutes. Remove the pan from the heat and whisk in the butter and vanilla extract until the butter is completely melted. Transfer the pastry cream to a small bowl and press plastic wrap directly on the surface. Refrigerate until set, at least 2 hours or up to 2 days.
- Make the Cupcakes: Preheat oven to 350 degrees F. Line two standard 12-cup muffin pans with paper liners and set aside.
- In the bowl of a stand mixer, combine the flour, sugar, baking powder and salt on low speed. Add the butter one piece at time and mix until the mixture resembles coarse sand. Add the eggs, one at a time, scraping down the sides and bottom of the bowl after each addition. Add the milk and vanilla extract, increase the speed to medium, and mix until light and fluffy and no lumps remain, about 3 minutes, stopping to scrape the sides and bottom of the bowl halfway through.
- Fill the muffin cups three-quarters full and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the Glaze: Combine the heavy cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly, until smooth. Set the glaze aside to cool and thicken at room temperature for 30 minutes.
- Assemble the Cupcakes: Using a paring knife, cut into the center of the cupcake at a 45-degree angle about ⅛-inch from the edge and cut all the way around. Remove the cone and cut away all but the top ¼ inch, leaving a small disk of cake.
- Fill the inside of each cupcake with pastry cream and top with the disk of cake. Spoon the chocolate glaze over top of each cupcake, covering the top completely. Refrigerate the cupcakes until the glaze is set, about 10 minutes. The cupcakes can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on September 26, 2013. The only adjustment made was serving size; the original recipe listed 12 cupcakes and in subsequent testings, I’ve found that the batter yields closer to 18 cupcakes.
Can you freeze the cupcakes filled and frosted?Â
my driving skills are better than this recipe and i can’t drive.
no please
it takes 3 and 1/2 hours to makes when that time could be spent at the WWE SUPERSLAM tonight!
would not recommend
ass
These turned out really well considering that a) I’ve never made pastry cream before and b) I accidentally used baking soda instead of powder. I successfully failed at scrambling the eggs in the cream and only got a little corn starch down my shirt. Overall, I’m bookmarking this recipe!
How would it affect this recipe if I used semi sweet chocolate for the ganache instead of bitter sweet?
Hi Eileen, It would be fine, you could totally do that!
These were yummy. I had quite a bit of ganache left over, and I would suggest considering making some mini trifles with the leftover cupcake and ganache. Very well received. Not sure how to attach a picture.
I love this recipe. I can’t wait to make it.Â
I notice that these cupcakes look like they have particularly straight sides. Can you tell me what pan you use and if you have special liners for that?Â
I’ve been looking and looking for a straight side cupcake pan and these look like you may have one…Â
I looked through other comments and I see I’m not the only one inquiring about the pans. Thank you for posting the link. I’ll check it out. Amazon doesn’t carry it and now I’m on the hunt for one!!Â
These cupcakes sound delicious! I’ve been looking high and low for a muffin pan with straight sides and these cupcakes look straight-sided. Is your pan straight-sided and if so, would you mind telling me where you got it?
Hi Stephanie, These are the muffin pans that I use, but it doesn’t look like they’re sold anymore: https://www.amazon.com/Avanti-Ever-Glide-Non-stick-Muffin-Cupcake/dp/B000F5K3J8/ref=cm_cr_arp_d_product_top?ie=UTF8
I recently bought a cupcake pan by pyrex.It has quite straight edges but im having a hard time finding the perfect liners for them.Can you help me out ? Below is the link for the pan i have
https://www.amazon.co.uk/Pyrex-MG12BU6-Magic-Muffin-Black/dp/B07D6D24R6
Can you freeze the Boston cream cupcakes
Hi Anthony, I think these would freeze just fine. Enjoy!
I made these cupcakes – I filled the papers 3/4 full and got 24. I don’t think that I underfilled- but after baking the cupcakes shrinked quite a bit! They did not appear to be undercooked – I ate one plain, and they tasted fine, just small. Does that seem normal? some were actually mishapen – like shruken to oval shaped instead of round. I make cupcakes all the time and this hasn’t happened before. The pastry cream was delicious. I thought the chocolate glaze was very bitter – I think I would suggest semi-sweet chocolate bar instead
The amount of pastry cream and chocolate glaze was WAY more than I needed for the cupcakes.
These were pretty good. My one main issue with it was that the cake was very dense. I understand that it has to be because it needs to hold up for the filling. However, all of the flavors are there.
I have made these a few times and they are always a hit but I can’t seem to get my chocolate to set up like yours does. I usually use chocolate chips in it instead of the bittersweet chocolate. Would this make a difference?
Hi Julie, That could definitely be it! While they SHOULD melt okay, chocolate chips are meant to hold their shape somewhat when heated, so I would try chopping up bar chocolate and see if that makes a difference.
Great! Thanks for the quick response. I will try bar chocolate this time and see if that helps. My mother requests them every year now for her birthday because Boston cream pie is her FAVORITE and she absolutely LOVED this recipe when I made it for her.
I made these as my sister’s birthday cake and they were perfect! I halved the cupcake recipe and ganache but made the full recipe of the pastry cream. I ate the rest of the pastry cream with sliced fresh peaches…oh my gosh they were yummy!
Thank you for a fun recipe!Â
Also, I love your Friday things! Your boys are so so sweet and love your tales of them and their interactions with Duke! And I think all of your readers miss Einstein, too!
Gale
These cupcakes would be so dangerous in this house, i am a little obsessed with custard. But i definitely need to make these soon!
What a great (yummy) idea….Boston cream cupcakes! They look delicious!
I adore Boston Cream ANYTHING! If my local donut shop is out of Boston Creams, she’ll fill a chocolate bar with custard for me. (Yes, she is just that awesome) Can’t wait to try these!! :)
Love this recipe, but can’t picture how to cut the cake and then get the cream in.  I don’t do well with descriptions without pictures.  I just can’t make sense of it.  Thanks for the recipe, though.  I’ll have to figure out my own way to get the cream in 😉
Hi Jeannine, So sorry for the lack of photos here! However, I used the same technique for these cupcakes and there are step by step photos: https://www.browneyedbaker.com/irish-car-bomb-cupcakes/. Let me know if you have any additional questions!
I made a Bostom Cream Cake a long long time ago. I loved it! I think the cupcakes are a fantastic idea. Nice neat servings without having to tie into an entire cake. I’m pinning. Have a great day!Â
Hi! This recipe looked gorgeous but my cream didn’t exactly turn out like yours. I made two batches because the first one I accidentally used the egg whites in addition to the yolks, but neither turned out well. The first batch was very lumpy and the second batch had the consistency of water even though I did everything right that time. Any ideas what the problem was?
Hi Sarah, If the pastry cream was like water, it needed to cook longer; it should definitely thicken significantly before coming off of the heat.
These look amazing!
I plan on making this for my sister’s birthday this weekend. I just have a few questions as I want it to come out perfectly.
1. Will it work if I put it in a round cake pan instead of cupcakes? (It is a birthday cake after all)
2. I’ve previously used milk instead of heavy cream when making pastry cream. What is the reason you use heavy cream and is the texture different?
3. We don’t have corn syrup in South Africa. Any idea what else I can use to give my glaze that beautiful gloss?
Thank you so much :)
Hi Alia, How sweet of you! As for your questions:
1. I have not tried to adapt these cupcakes to a cake, but I do have a recipe for Boston Cream Pie: https://www.browneyedbaker.com/boston-cream-pie/
2. I have never used milk for pastry cream. I recommend heavy cream, or half heavy cream, half whole milk if you must substitute some milk.
3. If you can get Lyle’s Golden Syrup, that should work!
Hmm, I made two matches of these and they taste great, but both caved in slightly. Any reason for that?
Hi Elizabeth, Cakes cave sometimes if they are pulled out of the oven too soon. Make sure they are cooked through before removing.
I just finished making these and they are truely amazing.
These are A-MAZING!! I used whipping cream in place of milk in the cupcake….fantastic! Just the right consistency…BETTER than the doughnut!!
Hi Michelle! I just wanted to let you know that I have borrowed your pastry cream and modified it slightly so make the most amazing frozen custard! So thank you for sharing!
Allison
I’m a vanilla flavor fan and also a huge cupcake lover. When it comes to cupcake I’d prefer a vanilla one. So I tried this one a few days ago as I saw this and well…it was great great. Yummy…
Thank you dear Michelle for the nice recipes you’ve offered us.
Just made the pastry cream, making the rest of the recipe tomorrow ahead of my birthday. I’ve never made pastry cream before and it came out perfect, I love following a recipe and it working like it should do, thanks Michelle (feeling very accomplished now) :)
Yikes. These looked so good and would have been the perfect surprise for friends taking their first trip to Boston. However, mine were a disaster! The cupcake texture didn’t quite look right as they were kind of dense and flat. I baked them an extra 3 minutes… probably should have given them an additional five min. The cream was like soup! It never did set up. I could only find heavy whipping cream; perhaps that was an error on my part as that is what i used. I did not attempt to make the topping; why waste the chocolate.? I was very disappointed and it makes me hesitate to use recipes posted ;(
these look good ! i would use cheetah print cupcake liners, though.
I will be making these this weekend!!! They look amazing and I love how your cupcakes have a straight edge! How do you achieve this look, certain liners or your cupcake pan? I would love to know :)
Hi Columbia, Nothing special! I use the regular white paper liners from the grocery store and this Wilton cupcake pan: http://www.amazon.com/gp/product/B000F5K3J8/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000F5K3J8&linkCode=as2&tag=broeyebak-20&linkId=KS5SHUHJJBIZ5C2U
YUMMY! I made these for a friend’s birthday. Boston Cream pie is her favorite but I needed to feed 30 people so I went with these cupcakes. They were delicious! I have left over glaze which I have been eating with starwberries and ice cream. Thank you!!
WOW! These were so good that I made them twice in one week! They were such a hit that they were gone within 2 hours of having them ready to eat! So fraking good!!! They are just too good to resist!
I have my own go to vanilla cupcake, and having a cupcake business, I will likely top this with a rich chocolate buttercream….but I just made the pastry cream, and thanks to your excellent instructions, it came out PERFECT and DELICIOUS on the first try! I am in LOVE! Thank you!!
Hi! these cupcakes sound delicious!!!!! I glad that me and my friend will get to make these on this snowy day!
Dear Michelle,
As usual I love all your recipes and how pretty the end products always turn out to be! I have noticed that in your usual cupcake recipes, you cream the butter, sugar and vanilla (and others) together first. I’m just wondering, why it is different in this case. Why do we not cream the butter and sugar as usual (instead of mixing sugar with the flour mixture and then adding butter after).
Sorry for the confusing question! I just really like to figure out why some recipes differ from others :) Thank you!
Hi Adele, This is known as a reverse creaming method, and using it creates cakes that have a more tender crumb, which holds up to the pastry cream filling.
Every Christmas Eve I make beignets from scratch for neighborhood friends for a morning Wii family competition. The standard is the powdered sugar beignets you see at Cafe du Monde in New Orleans. This year I dreamed up adding Boston Cream beignets. I used your cream filling and the ganache topping with the traditional beignet recipe. They were out of this world. Thanks for the fabulous memories.
hi. is it ok to use half and half instead of heavy cream? thanks.
Hi Debs, Both the pastry cream and ganache may not set up correctly if you substitute half and half.
I made these tonight and they are awesome! Although I ended up with some extra pastry cream and chocolate glaze… might have to whip up some more cakes tomorrow to use it all up! :)
Delicious!!! Made these over the weekend. Took my time and was having fun making them but they didn’t turn out as pretty as yours :) but I’m glad I tried them. I actually got 16 out of the batch. Sat down as they were cooling & turned on the TV & Lidia Bastianich was also making them on tv but she added olive oil & some orange zest & juice to the recipe. She was putting her Italian spin on them. But I loved this recipe. The pastry cream was light & airy. Yum!
Hi, could I double this recipe or even triple it? Or is it better to make in small batches? I am a sharer and a dozen doesn’t seem nearly enough of these beauties!!
Hi Lisa, I have not tried to scale this recipe up (or down), so I can’t say for certain how it would work, but it’s certainly worth taking a shot if you think you’ll need more than one dozen.
I know this is an old question, but figured others might search for the answer too…i doubled these cupcakes and it worked perfectly :)
This is awesome! I love the site!!
So, Boston cream doughnuts are my favorite flavor, hands down. I will have to try these… as long as I can keep from eating the pastry cream before I fill the cupcakes!
Hi there from the UK!
These look great and I plan to give them a go this weekend. However, you measure butter by the tablespoon, how many grams of butter is one tablespoon?
Thanks!
Hi Kevin, Here is a little cheat sheet I put together on measuring butter, it has cups, tablespoons, ounces and grams: https://www.browneyedbaker.com/2010/09/10/how-to-measure-butter/
Hi, I would love some feedback on the texture of these cup cakes. I made them today and the were a bit doughy and not like the traditional ones I enjoy in Australia and wondering if this is how they are meant to be. I have never used this method before and usually cream the butter and the sugar and then add the dry ingredients and milk alternately. I may try this method and see if it changes the texture. Partner enjoyed them with the filling cream and ganache. Regards Helen
I wouldn’t describe the batches I made as doughy, but certainly not typical American cupcake texture – far better IMO. My husband is English and he said they’re like a spongecake in taste and texture. Adding the butter in bits until resembling “sand” is how scones are traditionally made, so I’ve used this method before, just not for cupcakes.
I agree – I also found these to be like a spongecake but a little moister.
These taste fantastic! I made two batches today for my daughter to take to school for her 10th birthday tomorrow. Using a standard muffin tin, my yield was 18 per batch as opposed to 12 (This meant I could have gotten away with making just one batch, but I’m glad I didn’t because now I can keep some instead of sending them all off to school). Mine came out more rounded on top than yours so the glaze isn’t a nice flat layer within the liner – a bit messy looking, but oh so yummy. Thanks so much for sharing this recipe.
Oh my god, I definitely ate way too many doughnuts as a kid. My favorite was the tiger tail, which was a half chocolate, half maple bar. I wish I could eat as many of those today as I did when I was 12. Now I’d die. I could definitely go for one of these cupcakes!
I made these yesterday – absolutely wonderful! I did to the pastry cream the night before and the cupcakes came together very quickly.
Boston Creme Pies, this is the best thing ever!!
this look DIVINE! I have to know – what muffin tin are you using? I’ve been searching for one with straight-sided wells for years and have yet to find it.
Hi Anisa, I use this muffin tin: http://www.amazon.com/gp/product/B000F5K3J8/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000F5K3J8&linkCode=as2&tag=broeyebak-20
Purchased!! Thanks a bunch!
These are so cute! I’m in love. :)
This recipe is definitely a keeper…wow
they look yummy!
Boston Cream donuts are my heart, so these cupcakes would be my heart x 2! I cannot wait to eat these!
I wasn’t much of a donut fan as a kid either, I really just liked the chocolate frosting :) Boston Cream pie with the filling and the chocolate though, yum!
Pastry cream and chocolate together totally rule! I am with you on that, Michelle. Your cupcakes look so moist and inviting. I adore Boston Cream Pie (when done right with quality ingredients and the cake is moist). Thanks for sharing and have a beautiful Fall weekend!
mmmm. this is torture for a pregnant lady. I want them in my belly right now!
All of us in Australia have never heard of these Boston Cream Cakes but they sound amazing , will give them a go ,thanks for your wonderful blog !
I looked at the top of the top picture and thought ‘these are a bit out of focus’ and then I scrolled down to see the delicious treat in all it’s glory :) I’d love to eat this right now!
Excited to try these! Yum!
Do you. Have nutrition values?
Hi Rebecca, No, my recipes do not have nutritional information.
These look fabulous. One question: I always weigh ingredients when I bake. How do you measure your flour? Dip and sweep, spoon and level, sift and level? Thanks!
Hi Patrick, I also weigh my flour.
These look yummy! I know Catherine commented and asked if you can substitute for the corn syrup but I was wondering if it can be left out? Thanks for all of the delicious recipes and beautiful pictures of your creations! :)
Wish I had one of these right now! :) They look amazing.
I can’t wait to make these! Can you recommend a substitute for the corn syrup though? That’s not something I’ve ever used. Thanks!
Hi Catherine, Even if you’ve never used it, if it’s available to you, I would recommend using it. The corn syrup helps to thin the chocolate and create a shiny ganache.
These look Delish! I have never met someone that doesn’t like donuts. I had to talk myself out of stopping for some this morning. Lol
I love Boston Cream ANYTHING!! Putting these on my to-do list for sure!!
Boston cream anything sounds delicious to me. I am looking forward to trying these. They look perfect!
Those look absolutely amazing! Can you have one delivered to Michigan for me? Please :)
I’d much rather prefer this over the traditional pie – it’s so much more fun to eat!
My fiance would LOVE these. He doesn’t have much of a sweet tooth but the one thing he always gets at Dunkin Donuts is a Boston Cream.
Yum!!! I love Boston Cream… I will definitely try these, they look delicious!!!
What a great recipe! My boyfriend’s birthday is coming up and he loves eclairs. I don’t know if I’m up for making eclairs, but these cupcakes I can do :).
Any kind if creamed donut is a favorite but add chocolate and it is a winning match! I am such a huge cupcake fan and definitely want to give these a try!!
Oh these look wonderful! What a genius idea Рboston cr̬me donuts are my favorite and now we can have them in a cupcake!! LOVE it girl! :)
I love Boston cream donuts! I need to try these cupcakes, they look fabulous!
These look delicious!!! I love Boston Cream Cake, so I have to give these a try!
I have never had Boston Cream anything and I do not know why! These look awesome! All that cream and chocolate on top is calling my name!
My daughter does not care for doughnuts either…or condiments. No syrup on her waffles, no mayo on her sandwich, no ketchup on her fries…WEIRD! Any-who, Boston Cream is my husbands favorite so I will be giving these cupcakes a try ASAP!
Wow, what a sinful, decadent cupcake! I can almost taste their creamy center. I wish I had one right now for breakfast!
These look awesome!! Yum!
Oh man, what a great recipe!! The cream center is calling me!! I need these cupcakes in my life!!
Hi, please could I ask how you get your cupcakes to come out flat on top? Mine also comes out like there’s a slight volcano on top (sometimes with a bit of cracking as well)?
Honestly, it all depends on the recipe. If a cupcake recipe has more baking powder or soda, it will rise more, which can create the domes. To keep them from spilling over, don’t fill the batter too high.
Thanks for getting back to me! Am looking forward to trying this recipe!
My cake decorating teacher just told us to flatten them when they come out of the oven, while they’re still hot. Just kind of punch ’em down lightly (and carefully). It works for cakes, too!
I used this while I was making these earlier tonight and it worked great! I had never thought of that before. Thanks for the great tip! :)
All this time I thought I was the only person not into doughnuts! I really don’t particularly love them-I remember just wanting I scrape the icing off and eat that, hehe. These Boston cakes look lovely!
This look absolutely fabulous, full stop. I love ganache to the point of insanity, truth be told. Will a hand mixer work though, if we don’t have a stand mixer? Just tricky? Any tips?
Hi Nat, I think you would be just fine with a hand mixer!
I was funny about doughnuts growing up, too. I would ONLY eat the jelly kind. I love the idea of boston cream in a cupcake form! :)
You just can’t go wrong with pastry cream and chocolate – that’s for sure. And a higher ration of pastry cream (or frosting) to cake, always a great plan. I don’t even really need cake, I’ll just take spoonfuls of frosting!
Nothing like a little pastry cream to make the day!
I was in Boston looking for the perfect Boston Cream Pie because I loved it so much growing up. All I found was a really heavy one! These cupcakes are the perfect size and that cream filling looks amazing. Why couldn’t I find these in Boston??
I was exactly the same way about doughnuts growing up! I would only eat boston cream, bavarian cream or the chocolate cake glazed doughnuts. I’m still just as picky about doughnuts although I like to try new things so I’m always up for trying new flavors, especially at local bakeries as opposed to chains. These look absolutely delicious though! I’ll have to try them soon!