By Boston Cream Pie Cupcakes is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Boston Cream Pie Cupcakes captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Boston Cream Pie Cupcakes becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 box vanilla cake mix (plus ingredients listed on the box, typically eggs, oil, and water)
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
¼ cup unsalted butter
1 large egg
1 teaspoon vanilla extract
PREPARATION STEPS
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Prepare the vanilla cake batter according to the package instructions (usually by combining the cake mix with eggs, oil, and water)
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake the cupcakes according to the cake mix box instructions, typically for 18-22 minutes, or until a toothpick inserted into the center comes out clean
Remove from the oven and let the cupcakes cool completely.
While the cupcakes are cooling, make the custard filling
In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer (but not boil)
In a separate bowl, whisk together the powdered sugar and vanilla extract
Gradually pour the warm cream into the sugar mixture, whisking constantly until smooth
Set aside to cool.
To make the chocolate ganache, place the chocolate chips and butter in a heatproof bowl
In a small saucepan, heat a small amount of cream or milk until warm, then pour it over the chocolate chips and butter
Let it sit for a minute, then stir until smooth and glossy.
Once the cupcakes are fully cooled, use a small knife or cupcake corer to remove a small portion from the center of each cupcake. Fill each hole with the custard mixture.
Spoon the chocolate ganache over the top of each filled cupcake, spreading it out to cover the custard and top of the cupcake.
Allow the ganache to set for a few minutes before serving. Enjoy your delicious Boston Cream Pie Cupcakes, a perfect mix of cake, custard, and chocolate!
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 30 minutes (including cooling)
Kcal: 300 kcal | Servings: 12 cupcakes
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
