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Boston Cream Cupcakes whisk you away to a world of indulgence with every bite, blending the classic Boston cream pie into a portable Decadent Dessert Treat. These cupcakes feature a tender vanilla cake, a luscious pastry cream filling, and a silky chocolate ganache topping, making them a showstopper for parties or sweet cravings. Follow this easy recipe to create a batch of Boston Cream Cupcakes that will leave everyone wanting more.

Why You’ll Love Boston Cream Cupcakes

I adore Boston Cream Cupcakes for turning a beloved dessert into a handheld Decadent Dessert Treat that’s perfect for sharing. The moist cake, creamy filling, and rich ganache strike a perfect balance of flavors and textures, making them a crowd-pleaser every time. Easy to make yet elegant, these cupcakes elevate any occasion, from birthdays to cozy nights in.

Ingredients for Boston Cream Cupcakes

Here’s what you’ll need for Boston Cream Cupcakes (makes ~12 cupcakes):

Cupcakes:

1 ⅔ cups all-purpose flour
1 cup granulated sugar
¼ tsp baking soda
1 tsp baking powder
¾ cup unsalted butter, at room temperature
3 large egg whites
2 tsp pure vanilla extract
½ cup sour cream
½ cup whole milk

Pastry Cream Filling:

1 cup heavy cream
2 large egg yolks
3 tbsp granulated sugar
1 tbsp cornstarch
1 tsp pure vanilla extract

Chocolate Ganache:

½ cup heavy cream
6 oz semi-sweet chocolate, chopped

Equipment:

12-cup cupcake tin
Paper liners
Mixing bowls
Medium saucepan
Small saucepan
Whisk and spatula
Cooling rack
Piping bag or spoon
Fine-mesh sieve
Small knife or cupcake corer

Ingredient Tips:

Butter: Room temperature for smooth batter; unsalted for flavor control.
Egg Whites: Ensure no yolk traces for a light, fluffy cake.
Sour Cream: Adds moisture; full-fat Greek yogurt is a good substitute.
Chocolate: Use high-quality semi-sweet for a smoother ganache.
Cream: Heavy cream for rich filling and ganache; avoid substitutions for best results.

Directions for Boston Cream Cupcakes

Let’s bake these delightful Boston Cream Cupcakes!

Bake the Cupcakes

I preheat the oven to 350°F (175°C) and line a 12-cup cupcake tin with paper liners. In a large bowl, I whisk 1 ⅔ cups flour, 1 cup sugar, ¼ tsp baking soda, and 1 tsp baking powder.
I add ¾ cup butter, 3 egg whites, and 2 tsp vanilla extract, beating until smooth.
I mix in ½ cup sour cream and ½ cup milk, careful not to overmix.
I fill liners two-thirds full and bake for 18–20 minutes, until a toothpick comes out clean.
I cool the cupcakes in the tin for 5 minutes, then transfer to a rack to cool completely.

Prepare the Pastry Cream Filling

In a medium saucepan, I heat 1 cup heavy cream until simmering.
In a bowl, I whisk 2 egg yolks, 3 tbsp sugar, and 1 tbsp cornstarch.
I slowly whisk in the hot cream to temper, then return the mixture to the saucepan.
I cook over medium heat, stirring constantly, until thickened and boiling, about 3–4 minutes.
I boil for 1 minute, remove from heat, stir in 1 tsp vanilla, strain through a fine-mesh sieve, and chill for 2 hours, covered.

Make the Chocolate Ganache

In a small saucepan, I heat ½ cup heavy cream until simmering, then pour over 6 oz chopped semi-sweet chocolate.
I stir until smooth and cool to room temperature until spreadable, stirring occasionally.

Assemble the Cupcakes

Once cooled, I use a small knife or cupcake corer to cut a hole in the center of each cupcake.
I spoon or pipe the chilled pastry cream into the holes, then dip the tops of the Boston Cream Cupcakes into the ganache to coat.
I let the ganache set for 15–20 minutes before serving.

Serve and Enjoy

I arrange the Boston Cream Cupcakes on a platter and serve fresh for the best flavor, storing leftovers in the fridge for up to 3 days.

Nutrition

Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: ~2 hours 50 minutes
Yield: ~12 cupcakes
Calories: ~350 kcal per cupcake
Macros per Serving: 40g carbs, 5g protein, 20g fat, 1g fiber

Variations for Boston Cream Cupcakes

Try these twists on Boston Cream Cupcakes:

Chocolate Swap: Use dark chocolate for a richer or milk chocolate for a sweeter Decadent Dessert Treat.
Fruit Twist: Drizzle with raspberry coulis or top with a berry for a fresh Decadent Dessert Treat.
Mocha Kick: Add 1 tsp espresso powder to the ganache for a coffee-infused flavor.
Nutty Crunch: Sprinkle chopped hazelnuts over the ganache for texture.
Mini Cupcakes: Use a mini cupcake tin for bite-sized treats, baking for 10–12 minutes.

Serving Ideas:

Pair with Layla Cooks’ Boston Cream Pie Cookie Bites for a themed dessert spread.
Serve with a scoop of vanilla ice cream to complement the Decadent Dessert Treat.
Offer at a party with a sprinkle of cocoa powder for elegance.

Storage

I store Boston Cream Cupcakes in an airtight container in the refrigerator for up to 3–4 days, with parchment paper between layers to prevent sticking. For freezing, I freeze unfilled cupcakes on a baking sheet until solid, then transfer to a freezer-safe container for up to 2 months. I thaw in the fridge overnight, then fill and top with fresh pastry cream and ganache. If refrigerated, I gently reheat the ganache to restore its silky texture before reapplying.

Serving Tips

Presentation: Arrange Boston Cream Cupcakes on a decorative platter or cake stand for a stunning display.
Garnish: Top with whipped cream, a fresh berry, or chocolate shavings for sophistication.
Pairing: Serve with hot coffee or cold milk to balance the rich flavors.
Serve Chilled: Enjoy slightly chilled for a firm filling and glossy ganache.
Portion Size: One cupcake per person is perfect for a satisfying treat.

FAQs About Boston Cream Cupcakes

Here are answers to some common questions about this recipe:

Can I use a different type of chocolate for the ganache?
Absolutely! While semi-sweet chocolate is traditional for Boston Cream Cupcakes, dark chocolate offers a richer flavor, or milk chocolate adds sweetness.

Can I make Boston Cream Cupcakes in advance for a special occasion?
Yes, bake Boston Cream Cupcakes up to 2 days ahead, store at room temperature, and fill and top on the day of serving for the freshest texture.

Is there a substitute for sour cream in the cupcake batter?
Greek yogurt can replace sour cream in Boston Cream Cupcakes, providing similar moisture and tanginess for a tender crumb.

Can I make the pastry cream filling without eggs?
Yes, for an egg-free Boston Cream Cupcakes filling, omit egg yolks, increase cornstarch to 1 ½ tbsp, and cook until thickened for a creamy result.

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Conclusion

Indulge your sweet tooth with these heavenly Boston Cream Cupcakes that are a perfect blend of cake, cream, and chocolate. Whether you’re hosting a party, celebrating a special occasion, or simply craving a delicious treat, these cupcakes are sure to impress. With their irresistible combination of flavors and textures, they’re guaranteed to become a new favorite in your baking repertoire. So, roll up your sleeves, gather your ingredients, and get ready to delight your taste buds with these homemade delights!