Dessert

Boston Cream Pie Cupcakes Recipe | Classic Dessert Treat Recipe

ByCharlotte Montgomery December 3, 2025December 3, 2025

Introduction

Boston Cream Pie Cupcakes are a delightful twist on the classic dessert, combining moist vanilla cupcakes with a creamy pudding center and a rich chocolate ganache topping. Perfect for any occasion, these cupcakes offer layers of flavor and texture in every bite.

The image shows a close-up of a cupcake with three layers. The bottom layer is a soft yellow cake with a moist texture. The middle layer is thick white cream filling, visible where a bite has been taken out, showing its smooth and fluffy texture. The top layer is a shiny dark chocolate glaze that is slightly melted and drips down the cake. On top, there is a swirl of white whipped cream with streaks of toasted brown, adding a textured contrast. The cupcake sits on a white plate on a white marbled surface, with blurred cupcakes of the same kind in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup vanilla pudding
1 cup heavy cream
1 cup semi-sweet chocolate chips

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt to distribute the leavening evenly.
Step 3: In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Step 4: Alternately add the dry flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined to keep the batter light.
Step 5: Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely.
Step 6: Once cooled, cut a small circle out of the center of each cupcake and fill it with vanilla pudding for a creamy surprise.
Step 7: For the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat, pour over the chocolate chips, let sit for 5 minutes, then stir until smooth and glossy.
Step 8: Spoon the chocolate ganache over each filled cupcake, allowing it to drip down the sides. Let the ganache set before serving. Optionally, add a dollop of whipped cream on top for extra richness.

Tips & Variations

If you’re avoiding dairy, use plant-based butter and milk alternatives like almond or oat milk; the texture will differ slightly but the flavor remains great.
For gluten intolerance, substitute the all-purpose flour with a gluten-free flour blend to keep the cupcakes tender.
Ensure not to overmix the batter once the flour is added to keep the cupcakes light and airy.
Use high-quality chocolate chips for a richer ganache flavor.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving, or gently reheat for a few seconds in the microwave if desired. The ganache may firm up when chilled but will soften at room temperature.