Boston Cream Pie Cupcakes

These Boston Cream Pie Cupcakes are to die for! Moist vanilla cake, pastry cream filling, and a beautiful chocolate ganache topping make this one tasty cupcake you’ll definitely want to sink your teeth into.

Why You’ll Love This Recipe:

  • Perfect combination of flavors
  • Decadent and delicious
  • Great for special occasions or as a sweet treat


  • 6 tbsp unsalted butter, room temperature
  • 3/4 cups sugar
  • 6 tbsp sour cream, room temperature
  • 2 tsp vanilla extract
  • 3 large egg whites, room temperature
  • 1 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp milk, room temperature
  • 2 tbsp water, room temperature
  • 2 egg yolks (for pastry cream)
  • 6 tbsp sugar (for pastry cream)
  • 1 1/2 tbsp cornstarch (for pastry cream)
  • 1 cup + 2 tbsp milk (for pastry cream)
  • 1 tbsp salted butter (for pastry cream)
  • 1 tsp vanilla extract (for pastry cream)
  • 12 oz semi-sweet chocolate chips (for chocolate ganache)
  • 2 tbsp light corn syrup (for chocolate ganache)
  • 3/4 cup + 2 tbsp heavy whipping cream (for chocolate ganache)


  1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
  2. Cream butter and sugar until light and fluffy, about 3-4 minutes.
  3. Add sour cream and vanilla extract, mix well.
  4. Add egg whites in two batches, mixing well after each.
  5. Combine dry ingredients in a separate bowl, then combine milk and water in a cup.
  6. Add half of the dry ingredients to the batter, mix well. Add milk mixture, mix well. Add remaining dry ingredients, mix well.
  7. Fill cupcake liners halfway and bake for 15-17 minutes.
  8. For pastry cream, beat egg yolks in a bowl. In a saucepan, mix sugar, cornstarch, and milk until smooth. Cook until it thickens and bubbles, then simmer for 2 minutes.
  9. Add a bit of milk mixture to egg yolks, then add back to the saucepan. Boil for 2 minutes, stirring continuously.
  10. Remove from heat, add butter and vanilla extract. Cool to room temperature.
  11. For ganache, put chocolate chips and corn syrup in a bowl. Boil heavy cream, pour over chocolate, let sit for 3-5 minutes, then whisk until smooth.
  12. Cool ganache in the fridge until firm, 1-2 hours.
  13. Cut out centers of cupcakes, fill with pastry cream.
  14. Top with chocolate ganache using a piping bag.

Storage: Store these cupcakes in an airtight container in the refrigerator for up to 3 days.

Recipe Tips:

  • Make sure all your ingredients are at room temperature for the best results.
  • Be patient when making the pastry cream and ganache, as they require a bit of time and attention to achieve the perfect consistency.

Enjoy these delightful Boston Cream Pie Cupcakes with your loved ones or as a special treat for yourself!”

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