Description
If you’re a fan of Boston Cream Pie, these cupcakes are a must-try! They’re simple to make and capture all the flavors you love in the classic dessert, with creamy custard filling, moist vanilla cake, and a rich chocolate ganache drizzle. Perfect for any occasion!
Ingredients
Scale
- For the Vanilla Cupcakes
- 12 vanilla cupcakes, baked and cooled
- For the Vanilla Custard Filling
- 1 cup milk
- 2 egg yolks
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1/2 tsp vanilla extract
- For the Chocolate Ganache Drizzle
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- For the Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Bake Cupcakes – Prepare and bake your cupcakes according to your recipe or package instructions. Cool completely.
- Make the Custard Filling
- Heat milk until hot. In a bowl, whisk egg yolks, sugar, and cornstarch. Temper with hot milk, then cook until thickened. Remove from heat, add vanilla, and cool.
- Fill Cupcakes – Core each cupcake and fill with the cooled custard using a piping bag or spoon.
- Make the Ganache – Pour hot cream over chocolate chips, let sit for a minute, then stir until smooth.
- Prepare Whipped Cream – Beat heavy cream and powdered sugar until stiff peaks form.
- Decorate – Pipe whipped cream onto each cupcake and drizzle with chocolate ganache.
Notes
- Make-Ahead Tips – Prepare the cupcakes and custard a day ahead and store separately, assembling them before serving for maximum freshness.
- Freezing – Freeze plain cupcakes and fill/topping fresh for best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes