Boston Cream Pie Cupcakes

recip


These Boston Cream Pie Cupcakes bring all the flavors of the iconic Boston Cream Pie into a cute, bite-sized package. With a moist vanilla cupcake base, creamy custard filling, and a rich chocolate glaze on top, these cupcakes are pure indulgence. Perfect for parties, bake sales, or just treating yourself, they’re easier to make than you might think—and absolutely irresistible. Let’s whip up these adorable mini desserts and enjoy every layer of this classic treat!

Why You’ll Love This Recipe

  • Classic Flavors: Vanilla, custard, and chocolate—a timeless combination that never disappoints.
  • Miniature & Fun: Bite-sized cupcakes are perfect for sharing or portion control.
  • Easier Than Cake: Skip the layers and frosting hassle—cupcakes are simpler to assemble.
  • Customizable: Adjust sweetness or add extras like sprinkles for flair.

Ingredients You’ll Need

For the Cupcakes:

  • 1 box vanilla cake mix (or homemade vanilla cupcake batter)
  • Eggs, oil, and water (as directed on the box, or your recipe)

For the Custard Filling:

  • 1 cup whole milk
  • 3 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract

For the Chocolate Glaze:

  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • Optional: 1 tsp vegetable oil or butter for shine

Step-by-Step Instructions

1. Bake the Cupcakes

  1. Preheat your oven to the temperature specified on the cake mix box (usually 350°F/175°C).
  2. Line a muffin tin with cupcake liners.
  3. Prepare the vanilla cupcake batter according to the package instructions (or your recipe) and divide it evenly among the liners.
  4. Bake for the recommended time (usually 18–20 minutes) or until a toothpick inserted into the center comes out clean.
  5. Let the cupcakes cool completely before filling and glazing.

2. Make the Custard Filling

  1. In a small saucepan, whisk together the milk, egg yolks, sugar, and cornstarch until smooth.
  2. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil (about 5–7 minutes).
  3. Remove from heat and stir in the vanilla extract.
  4. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill in the refrigerator for at least 1 hour.



 

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