Sweet & savory country cooking from my table to yours!


Boston Cream Pie Cupcakes



It’s been awhile since I’ve made a Boston Cream Pie.  When I saw Martha Steward making these bite size cuties, I just had to make some and share them with my friends.  There are three basic steps to these yummy little gems, cupcakes, pastry cream and Chocolate Gganache, but don’t be intimidated.  They are so easy!!!

Here’s how I made them… 

For the Cupcakes…


The first thing I did was flour and grease 18 muffin cup holders and set them aside…


Then I whisked together some flour, baking powder and kosher salt in a bowl and set it aside… 


Next, I combined some butter and milk in a small pan and started warming it over low heat…


Meantime I added some sugar and eggs to the mixing bowl of my stand mixer…


And I mixed it on high-speed for about three minutes until the mixture was very thick and light lemon colored…

Then I mixed in my dry ingredients…


And turned up the heat on my milk and butter and brought the mixture to a boil…


Next, I added the hot milk and butter mixture and some vanilla to my mixing bowl…


And mixed the mixture on medium speed, until all ingredients were incorporated and the batter was light and lemony in color…



Then lastly I filled each muffin cup about 1/2 full…


And baked the cupcakes for about 20 minutes until they were golden brown on the bottom.  I removed the cupcakes from the muffin cups and transferred them to a cookie sheet to cool while making my pastry cream…

For the Vanilla Pastry Cream…


The first thing I did was whisk a couple of egg yolks in a measuring cup and set it close by… 


Then I whisked together some sugar, cornstarch and salt in a medium pan…


Next, I added some milk and whisked the mixture over medium heat… 


Until the mixture started to bubble and become thick…


I poured about 1/2 cup of the hot mixture into the egg yolks while whisking constantly, so as not to cook the egg yolks.  (This is called tempering)…


Then I poured the mixture back into the pan and whisked the mixture constantly until it returned to a bubbling boil and became thick and removed the pan from the heat…


I whisked in some vanilla…


Then I pressed the pastry cream through a wire-mesh strainer into a bowl…


I placed a piece of plastic wrap directly onto the pastry cream and placed the bowl in my freezer for a few minutes to chill.  Meantime I made my Chocolate Ganache…

For the Chocolate Ganache…


I poured some heavy whipping cream in a small pan…


I brought it to a boil and removed it from the heat…


I added some good quality semi-sweet chocolate chips and a small amount of light corn syrup to the hot cream and let the mixture set for a couple of minutes before whisking it into a smooth chocolate mixture…



Next, I used a serrated knife and cut each cupcake in half horizontally…


I whisked the chilled pastry cream one last time.  Note:  The picture above shows how much pastry cream the original recipe makes.  I found this to not be enough pastry cream, therefore, I have doubled it for this recipe.  Hey, if you have any leftover, you won’t have a problem eating it…trust me…


Next, I spread some of the pastry cream over the bottom half of each cupcake and placed the top half of the cupcake over the pastry cream…


And sandwiched the two halves together…


Lastly, I used a small offset spatula and spread some of the ganache over the top of each cupcake, allowing it to run over the edges and down the sides.  Then I placed them in the fridge to allow the chocolate to set.  bostoncreampies-56_fotor

Make these yummy little gems for your next gathering and watch them disappear. 


Cindy @ My Country Table


Boston Cream Pie Cupcakes

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45
  • Yield: 18 1x


Pastry cream tucked between two cupcake halves and drizzled with Chocolate Ganache,



For the Cupcakes

  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • 1/2 cup milk, 2% or whole
  • 6 tablespoons unsalted butter, plus more for greasing tins
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon Pure Vanilla Extract

For the Vanilla Pastry Cream

  • 4 large egg yolks
  • 1/2 cup sugar
  • 4 tablespoons plus 1 teaspoon cornstarch
  • 1/8 teaspoon salt
  • 2 cups whole milk or a mixture of 2% milk and half and half
  • 1 teaspoon pure Vanilla Extract

For the Chocolate Ganache

  • 2/3 cup heavy whipping cream
  • 6 ounces of Ghiradelli Semi Sweet Chocolate Chips
  • 1 tablespoon light corn syrup


  1. Preheat oven to 350 degrees.
  2. Butter and flour 18 muffin tin cups and set aside.

For the Cupcakes

  1. In a medium bowl, whisk together the flour, baking powder and salt and set aside.
  2. In a small pan, combine the butter and milk and set aside.
  3. Add the eggs and sugar to a large mixing bowl and mix with a mixer on medium high speed until the mixture is thick and pale yellow. Add the dry ingredients and mix on medium low speed just until the dry ingredients are almost incorporated.
  4. Bring the milk and butter to a boil over medium high heat and remove from heat. With the mixture on low speed, add the milk/butter mixture and vanilla to the mixing bowl. Mix only long enough to combine ingredients. Do not over mix.
  5. Using a large cookie scoop, pour batter into muffin cups, filling each one half full. Bake cupcakes for about 15 minutes or until cupcakes are a light golden color. Remove the cupcakes from the tins and allow to cool on a wire rack or cookie sheet.

For the Vanilla Pastry Cream

  1. Whisk the egg yolks in a large measuring cup and set close by.
  2. In a medium pan, whisk together the sugar, cornstarch and salt. Slowly whisk in the milk or milk and half and half and cook mixture over medium heat, whisking constantly, until mixture comes to a boil and begins to thicken. Temporarily remove pan from the heat. Pour about 1/2 cup of the hot mixture into the egg yolks and whisk vigorously. Pour the mixture back into the pan and bring back to a boil over medium heat while whisking constantly. Cook until mixture becomes thick, about 1 minute, and remove from heat. Add the vanilla and mix to combine. Place plastic wrap directly on top of the pastry cream and place in a freezer to chill for a few minutes.

For the Chocolate Ganache

  1. Heat the whipping cream in a small pan over medium heat, until it just starts to boil. Remove from heat and add the chocolate and syrup. Let set for about 2 minutes and mix to combine the melted chocolate and whipping cream.

To Assemble Boston Cream Pies

  1. Using a serrated knife, cut each cupcake in half horizontally. Spread a generous amount of the pastry cream on the bottom half of each cupcake, making sure not to spread the pastry cream all the way to the edge of the cupcakes. Place the top half of the cupcake on top of the pastry cream and slightly press down.
  2. Whisk the chocolate for a few seconds. Using a spoon or offset spatula, drop a small amount of chocolate over the top of each cupcake. Spread it to the edge and let it slightly run over the side.
  3. Refrigerate for a few minutes to let the chocolate set and until ready to serve.


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