Enjoy these homemade Boston cream cake cupcakes – a blend of fluffy cake, rich custard, and smooth chocolate ganache glaze. Perfect for any occasion!

Are you ready to spice up your baking game with something extraordinarily delicious? Say hello to Boston cream cake cupcakes!

These aren’t your run-of-the-mill cupcakes; they’re a game-changer in the world of sweet treats. They’re inspired by . . . Boston cream pie.

And for those who don’t know, Boston cream pie isn’t actually pie. The classic American dessert is a sponge cake, filled with pastry cream and topped with chocolate ganache.

And that’s exactly the same formula as these Boston cream cupcakes!

This recipe starts with a fluffy, golden cake base that’s so light and airy, it could float right off your plate.

The inside contains a creamy custard filling. And the grand finale? A sleek, luscious chocolate ganache that sits atop like a (tasty) crown.

Also I have great news – it’s surprisingly simple! This recipe is all about creating bakery-level awesomeness in your own kitchen, without the fuss.

So, whether you’re looking to impress your friends at your next get-together, or just want to treat yourself to a little slice of heaven, these Boston cream cupcakes are your ticket. They’re fun, they’re fancy, and oh, they are so worth it.

Here’s what you’re going to need for these Boston cream cake cupcakes.

1/3 cup light brown sugar
1/3 cup white granulated sugar
3/4 cup salted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup + 2 tablespoons heavy cream
1/2 teaspoon baking powder
2 cups all-purpose flour
2 cups vanilla pudding
1 1/2 cups semi-sweet chocolate chips

Tools

Piping bag
Bismarck piping tip

Tips and Thoughts for This Recipe

If you don’t have piping bags and a tip, then wait until the cupcakes cool before using a knife to cut out the centers of the cakes. Then you can add the filling. Wait to make the chocolate ganache until the cupcakes cool in this case.

You can also top your cupcakes with your favorite homemade or store bought frosting. In addition to chocolate ganache these are great topped with vanilla buttercream, cream cheese frosting, or a chocolate frosting.

We like to use semi-sweet chocolate chips, but you are welcome to switch them out for your favorite. Milk, semi-sweet, and dark chocolate are all great options and will work with this recipe.

Store your cupcakes in the fridge for up to 5 days. You can either store them in the muffin tin covered with plastic wrap or in an airtight container.

Get the printable recipe card below:

Boston Cream Cake Cupcakes

This Boston cream cupcake recipe is perfect for any occasion! Made with yellow sponge cake, a custard filling, and a chocolate ganache topping.

4.50 from 2 votes

Save Print Pin Rate

Prep Time: 20

Cook Time: 45

Cool Time: 30

Total Time: 1 35

Servings: cupcakes

Equipment

Cupcake pan

Ingredients

1/3 cup light brown sugar
1/3 cup granulated sugar
3/4 cup salted butter softened
2 large egg(s)
1 teaspoon pure vanilla extract
18 tbsp heavy cream 1 cup + 2 tablespoons
1/2 teaspoon baking powder
2 cups all-purpose flour
2 cups vanilla pudding
1 1/2 cups semi-sweet chocolate chips

Instructions

Preheat the oven to 350°F. Fill a cupcake tin with liners and set aside.
Using an electric hand mixer, cream the butter and sugar together for 2 minutes.
Whisk in the eggs, vanilla extract, and one cup of heavy cream until the batter is smooth and eggs are thoroughly beaten.
Add the baking powder and flour. Gently whisk the dry ingredients and wet ingredients together until the batter is just combined.
Fill your cupcake liners about 2/3rds of the way full with batter. Bake for 20 minutes.
Once your cupcakes are finished baking, use a large piping bag tip or a wooden spoon to poke a hole in the middle of each cupcake. Fill a piping bag with the vanilla pudding and pipe some into each hole.
Melt the chocolate chips in a small bowl with the remaining heavy cream. Start with 45 seconds and then continue with 30 second intervals until the chocolate is completely melted. Give the chocolate a quick stir after each cooking interval.
Spoon your chocolate ganache over the cupcakes and allow the cupcakes to sit in the fridge for about 20 minutes, or until the chocolate is set.