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Boston Cream Cupcakes

Indulge in these delightful Boston Cream Cupcakes that feature fluffy vanilla cake, creamy custard filling, and rich chocolate glaze. Perfect for any occasion.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Serving Size 12 cupcakes

Ingredients

For the cupcakes

  • 1 box Vanilla cake mix Use a good-quality mix or basic pantry ingredients.
  • 3 large Eggs Let come to room temperature.
  • 1/2 cup Butter Use unsalted butter, softened.

For the custard filling

  • 2 cups Milk Whole milk recommended.
  • 1/2 cup Granulated sugar For sweetness.
  • 4 large Egg yolks Use the freshest eggs for best flavor.
  • 2 tablespoons Cornstarch To thicken the custard.
  • 2 teaspoons Vanilla extract Use real vanilla, not imitation.

For the chocolate ganache

  • 1 cup Semi-sweet chocolate chips Use quality chocolate for smooth ganache.
  • 1/2 cup Heavy cream For making the ganache.

Instructions

Preparation

  • Preheat your oven to 350°F and line a muffin tin with paper liners.
  • Measure out all your ingredients before starting.
  • If making homemade custard, prepare it first as it needs to cool completely.
  • Let eggs and butter come to room temperature for the best texture.

Cooking Method

  • Mix your cupcake batter until just combined, avoiding over-mixing to keep them fluffy.
  • Fill each cupcake liner about 2/3 full and bake for 18-20 minutes until a toothpick comes out clean.
  • While cupcakes are cooling, cook the filling ingredients (milk, sugar, egg yolks, cornstarch) until thickened.
  • Cut a cone-shaped hole in the top of each cooled cupcake and fill with the custard using a spoon or piping bag.
  • Heat heavy cream and pour it over chocolate chips; stir until smooth.
  • Spoon the chocolate ganache over each filled cupcake.

Notes

Dust with powdered sugar for a bakery-style finish. Pair these cupcakes with coffee or milk.