Decadent Boston Cream Cake Cupcakes

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.

Tips for Making Delicious Cupcakes

Before you dive into these cupcakes, I’ve got some tips for you on making the best (and tastiest) baked goods. If you’re interested, check them out. Otherwise scroll to the bottom for the recipe.

Use Quality Ingredients

Use high-quality, fresh ingredients for the best flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation).

Measure Precisely

Flour is the main dry ingredient in this recipe. Measure using the scoop-and-level method, as adding too much flour can result in dry cupcakes. You can also weigh the flour.

Bring Cold Ingredients to Room Temp

Bring ingredients like butter, eggs, and milk to room temperature before mixing. They will incorporate better, resulting in smoother batter and fluffier cupcakes. They don’t need to be warm; slightly cool to room temp is fine.

Avoid Overmixing

Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in dense baked goods that are too firm.

Don’t Overfill the Liners

Fill liners about two-thirds full with batter. This prevents overflow and allows room for the cupcakes to rise.

Watch While Baking

Follow the suggested baking time, but also keep a close eye on your cupcakes. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Transfer Immediately After Baking

Transfer to a wire cooling rack immediately after taking them out of the oven. This prevents condensation from forming on the bottom, which can make the cupcakes soggy.

Cool Before Frosting

Ensure they are completely cool before frosting. Warm cupcakes can cause the frosting to melt or slide off when applied.

Remember, practicing and experimenting will help you perfect your baking skills over time. Have fun and enjoy the process of creating delicious baked goods!

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:

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If you enjoyed this Boston cream cupcake recipe, let me know in the comments! I’d also love for you to check out these other cupcake recipes:

Autumn Owls • Beach Themed • Cadbury Mini Egg • Candy Corn • Chocolate Buttercream • Chocolate Cherry • Chocolate Zucchini • Christmas Tree • Christmas Wreath • Churro • Cookie Monster • Gingerbread • Grinch • Honey • Hot Cocoa • Jam Filled • Matcha • Pineapple Carrot Cake • Pumpkin • Snickers • Strawberry Nutella