🧁 Boston Cream Cupcakes Recipe

Each bite has it all: soft cake, rich vanilla custard, and a smooth chocolate topping. They’re elegant enough for parties but fun and kid-friendly too.

🛒 What You’ll Need

For the Cupcakes:

1 box yellow cake mix (plus ingredients listed on box) or homemade vanilla cupcake batter
12–14 cupcake liners

For the Custard Filling:

2 cups whole milk
½ cup granulated sugar
3 large egg yolks
¼ cup cornstarch
2 tbsp unsalted butter
2 tsp vanilla extract

For the Ganache:

1 cup semi-sweet chocolate chips
½ cup heavy cream

👩‍🍳 Pro Tips

Cool cupcakes fully before filling, or the custard will melt.
Use a piping bag with a round tip to neatly fill the centers.
Don’t overheat the ganache — stir until smooth and glossy.
Make the custard a day ahead for easy assembly.
If you want them extra fancy, add a swirl of whipped cream on top.

🧰 Tools You’ll Need

Muffin tin
Cupcake liners
Saucepan
Whisk
Mixing bowls
Piping bag or zip-top bag
Spoon

🔄 Substitutions & Variations

Use chocolate pudding instead of custard for a shortcut.
Swap semi-sweet chocolate for milk or dark chocolate.
Make mini Boston cream cupcakes with a mini muffin tin for bite-sized treats.

👩‍🍳 Instructions

Step 1: Bake Cupcakes

Prepare and bake cupcakes according to package directions (or homemade recipe). Let cool completely.

Step 2: Make Custard

In a saucepan, heat milk until steaming. In a bowl, whisk sugar, egg yolks, and cornstarch. Slowly pour hot milk into egg mixture while whisking. Return to saucepan, cook until thickened. Stir in butter and vanilla. Chill completely.

Step 3: Fill Cupcakes

Cut small holes in the center of each cupcake. Pipe or spoon chilled custard inside.

Step 4: Make Ganache

Heat cream until just simmering. Pour over chocolate chips. Let sit 2 minutes, then stir until glossy.

Step 5: Top Cupcakes

Spoon ganache over cupcakes, letting it drip slightly down the sides. Allow to set before serving.

🧊 Leftovers & Storage

Store in the fridge in an airtight container for up to 3 days.
Best enjoyed chilled, but let sit at room temp for 10 minutes before serving.

💬 Final Thoughts

These Boston Cream Cupcakes are a playful twist on the famous pie — elegant yet easy to share. The creamy custard surprise in the middle always gets “wow” reactions, and that glossy ganache is pure indulgence.

Would you like me to also create a shortcut version of these cupcakes (using pudding mix + boxed cake) for when you need them super quick?