Description
Boston Cream Pie Cupcakes are a nostalgic and indulgent dessert featuring moist vanilla cupcakes filled with creamy vanilla custard and topped with a glossy bittersweet chocolate glaze. This recipe brings the classic Boston Cream Pie flavor into a fun, portable cupcake form that is simple to make, customizable, and perfect for any occasion.
Ingredients
Scale
Cupcake Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/4 tsp salt
Vanilla Custard Filling Ingredients
- 4 large egg yolks
- 2/3 cup granulated sugar
- 3 tbsp cornstarch
- 2 cups whole milk
- 1 tsp vanilla extract
- Pinch of salt
Chocolate Glaze Ingredients
- 4 oz bittersweet chocolate, chopped
- 1 tbsp unsalted butter or heavy cream
Instructions
- Prepare the Cupcake Batter: Cream unsalted butter and sugar together until light and fluffy to create a soft crumb texture. Beat in eggs one at a time. Alternately fold in all-purpose flour mixed with salt and whole milk, ensuring a smooth and evenly mixed batter.
- Bake the Cupcakes: Divide the batter evenly into lined muffin tins, filling each about two-thirds full. Bake at 350°F (175°C) for 18-22 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before filling.
- Make the Vanilla Custard Filling: In a saucepan, combine egg yolks, granulated sugar, cornstarch, whole milk, vanilla extract, and a pinch of salt. Cook over medium heat, whisking constantly until thickened to a pudding-like consistency. Remove from heat and chill thoroughly to allow the custard to set.
- Fill the Cupcakes: Using a small knife or cupcake corer, hollow out the center of each cooled cupcake. Spoon or pipe the chilled custard into the hollow, ensuring each cupcake has a generous creamy core.
- Prepare the Chocolate Glaze: Melt the bittersweet chocolate with butter or cream until glossy and smooth. Carefully spoon or dip the top of each custard-filled cupcake and allow the glaze to set at room temperature or in the refrigerator.
Notes
- Use room temperature ingredients to ensure the batter mixes evenly without lumps.
- Don’t overfill cupcake liners to prevent spilling and ensure even baking.
- Whisk custard continuously during cooking to avoid lumps and burning.
- Cool cupcakes completely before filling to prevent the custard from melting or sliding out.
- Use a piping bag to fill cupcakes neatly and evenly with custard.
- Chill the chocolate glaze briefly for a thicker coating that won’t drip off cupcakes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 105mg
Keywords: Boston Cream Pie Cupcakes, custard filled cupcakes, chocolate glazed cupcakes, classic dessert, nostalgic treats, homemade cupcakes