These are basically Boston cream donuts that went to cupcake finishing school and came back extra fancy. We’re talking fluffy vanilla cupcakes filled with silky vanilla pastry cream and topped with glossy chocolate ganache that drips down the sides like edible perfection. It’s the kind of dessert that makes people stop mid-conversation and ask “Holy crap, did you actually make these?” Yes, yes you did, and now you’re officially the dessert hero of whatever gathering you bring these to. My coworker literally hid one in the office fridge with her name on it. That’s the power of homemade Boston cream cupcakes, folks.
Why You’ll Love This Recipe
They look ridiculously professional but are totally doable at home.
Three amazing components that come together like a dessert symphony.
The pastry cream is silky smooth and vanilla-forward perfection.
That chocolate ganache is glossy, rich, and Instagram-worthy.
Perfect for special occasions or when you want to show off.
Way better than anything you’ll find at a bakery (and you know exactly what went into them).
The Good Stuff You’ll Need
For the Vanilla Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3/4 cup whole milk
For the Pastry Cream Filling:
- 2 cups whole milk
- 6 egg yolks
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 tsp salt
- 3 tbsp unsalted butter
- 2 tsp vanilla extract
For the Chocolate Ganache:
- 6 oz dark chocolate, finely chopped (or good quality chocolate chips)
- 3/4 cup heavy cream
- 2 tbsp unsalted butter
- 1 tbsp corn syrup (for extra shine)
- Pinch of salt
Let’s Do This
Step 1: Cupcake Magic
Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy (about 3-4 minutes). Beat in eggs one at a time, then vanilla.
Alternate adding dry ingredients and milk, beginning and ending with flour mixture. Mix until just combined — don’t overmix!
Divide batter evenly among cupcake liners (about 2/3 full). Bake 18-20 minutes until a toothpick comes out clean. Cool completely.
Step 2: Pastry Cream Perfection
Heat milk in a medium saucepan over medium heat until steaming (don’t boil).
Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a bowl until smooth and pale.
Slowly pour about 1/3 of the hot milk into the egg mixture, whisking constantly (this prevents scrambled eggs — nobody wants that).
Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thick and bubbling (about 2-3 minutes).
Remove from heat, whisk in butter and vanilla. Press plastic wrap directly onto surface to prevent skin forming. Chill at least 2 hours.
Step 3: Ganache Greatness
Place chopped chocolate in a heatproof bowl.
Heat cream in a small saucepan until just simmering. Pour over chocolate and let sit 2 minutes.
Whisk from center outward until smooth and glossy. Whisk in butter, corn syrup, and salt. Let cool 15-20 minutes until slightly thickened but still pourable.
Step 4: Assembly Time
Using a small knife or cupcake corer, cut a cone-shaped piece from the center of each cupcake (about 1 inch deep). Save these tops — you’ll need them!
Fill a piping bag (or zip-top bag with corner cut off) with chilled pastry cream. Pipe cream into each cupcake hole until level with the top.
Trim the pointy part off the cone tops and place back on the cupcakes to seal in the cream.
Step 5: The Chocolate Crown
Dip the top of each cupcake into the ganache, letting excess drip off. Or spoon ganache over the tops for that perfect drip effect.
Let ganache set for about 30 minutes before serving.
Serving Suggestions
Serve chilled or at room temperature — both are amazing.
Pair with coffee or cold milk for the ultimate treat.
Perfect for birthdays, potlucks, or Tuesday (no judgment here).
Store in the fridge but bring to room temp before serving for best texture.
Switch It Up
Chocolate Cupcakes: Use your favorite chocolate cupcake recipe as the base.
Different Flavors: Try strawberry or chocolate pastry cream.
White Chocolate: Use white chocolate ganache for a different look.
Salted Caramel: Drizzle with salted caramel instead of ganache.
Mini Version: Make mini cupcakes for bite-sized perfection.
Pro Tips
Room Temperature Ingredients: Everything mixes better when it’s not cold.
Don’t Overfill: Leave room for the cream or you’ll have a mess.
Ganache Consistency: If it’s too thick, reheat gently. Too thin? Let it cool more.
Make Ahead: Cupcakes and pastry cream can be made a day ahead.
Piping Perfection: A round tip works great for filling, but even a cut bag works fine.
Make-Ahead Tips
Cupcakes can be baked and stored covered for 2 days.
Pastry cream keeps in the fridge for up to 3 days.
Ganache can be made ahead and reheated gently to pouring consistency.
Assembled cupcakes are best eaten within 24 hours but keep well covered in the fridge.
Questions People Actually Ask
Q: Can I use boxed cake mix? A: Sure! A good vanilla cake mix works perfectly. Follow box directions for cupcakes.
Q: What if my pastry cream is lumpy? A: Strain it through a fine-mesh sieve while it’s still warm. Problem solved!
Q: Can I freeze these? A: The unfilled cupcakes freeze great. Assemble after thawing for best results.
Q: My ganache won’t come together — help! A: It might be too cool. Reheat the mixture gently while whisking.
Q: Can I make these without corn syrup? A: Yes! The ganache will still be delicious, just not quite as shiny.
Q: How do I store leftovers? A: Cover and refrigerate up to 3 days. The ganache might lose some shine but they’ll still taste amazing.
Print
Boston Cream Cupcakes Treat
- Total Time: 1 hour 5 minutes
- Yield: 12 cupcakes 1x
Description
These are basically Boston cream donuts that went to cupcake finishing school and came back extra fancy. We’re talking fluffy vanilla cupcakes filled with silky vanilla pastry cream and topped with glossy chocolate ganache that drips down the sides like edible perfection. It’s the kind of dessert that makes people stop mid-conversation and ask “Holy crap, did you actually make these?” Yes, yes you did, and now you’re officially the dessert hero of whatever gathering you bring these to. My coworker literally hid one in the office fridge with her name on it. That’s the power of homemade Boston cream cupcakes, folks.
Ingredients
For the Vanilla Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3/4 cup whole milk
For the Pastry Cream Filling:
- 2 cups whole milk
- 6 egg yolks
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1/4 tsp salt
- 3 tbsp unsalted butter
- 2 tsp vanilla extract
For the Chocolate Ganache:
- 6 oz dark chocolate, finely chopped (or good quality chocolate chips)
- 3/4 cup heavy cream
- 2 tbsp unsalted butter
- 1 tbsp corn syrup (for extra shine)
- Pinch of salt
Instructions
Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy (about 3-4 minutes). Beat in eggs one at a time, then vanilla.
Alternate adding dry ingredients and milk, beginning and ending with flour mixture. Mix until just combined — don’t overmix!
Divide batter evenly among cupcake liners (about 2/3 full). Bake 18-20 minutes until a toothpick comes out clean. Cool completely.
Heat milk in a medium saucepan over medium heat until steaming (don’t boil).
Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a bowl until smooth and pale.
Slowly pour about 1/3 of the hot milk into the egg mixture, whisking constantly (this prevents scrambled eggs — nobody wants that).
Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until thick and bubbling (about 2-3 minutes).
Remove from heat, whisk in butter and vanilla. Press plastic wrap directly onto surface to prevent skin forming. Chill at least 2 hours.
Place chopped chocolate in a heatproof bowl.
Heat cream in a small saucepan until just simmering. Pour over chocolate and let sit 2 minutes.
Whisk from center outward until smooth and glossy. Whisk in butter, corn syrup, and salt. Let cool 15-20 minutes until slightly thickened but still pourable.
Using a small knife or cupcake corer, cut a cone-shaped piece from the center of each cupcake (about 1 inch deep). Save these tops — you’ll need them!
Fill a piping bag (or zip-top bag with corner cut off) with chilled pastry cream. Pipe cream into each cupcake hole until level with the top.
Trim the pointy part off the cone tops and place back on the cupcakes to seal in the cream.
Dip the top of each cupcake into the ganache, letting excess drip off. Or spoon ganache over the tops for that perfect drip effect.
Let ganache set for about 30 minutes before serving.
Notes
Serve chilled or at room temperature — both are amazing.
Pair with coffee or cold milk for the ultimate treat.
Perfect for birthdays, potlucks, or Tuesday (no judgment here).
Store in the fridge but bring to room temp before serving for best texture.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~420 kcal
- Carbohydrates: ~52g
- Protein: ~6g