Boston Cream Filled Vanilla Cupcakes with Silky Chocolate Ganache

If you love Boston cream pie, you’re going to fall head over heels for these Fluffy Vanilla Cupcakes filled with genuine Boston cream and topped with silky chocolate ganache. Every bite delivers soft vanilla cake, a rich pastry cream center, and smooth, glossy chocolate. It’s an elegant twist on a classic dessert — in cupcake form!

Why You’ll Love These Boston Cream Cupcakes

These cupcakes are not just beautiful — they’re soft, creamy, chocolatey, and absolutely irresistible. Perfect for birthdays, celebrations, or when you want to wow your guests with something a little extra.

Highlights:

• Light, fluffy vanilla cupcake base

• Authentic homemade Boston cream filling

• Decadent chocolate ganache topping

• Great for parties or elegant desserts

• 100% from-scratch flavor!

Ingredients

For the Vanilla Cupcakes:

• 1 1/2 cups all-purpose flour

• 1 1/2 tsp baking powder

• 1/4 tsp salt

• 1/2 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 1 1/2 tsp vanilla extract

• 1/2 cup whole milk

the Boston Cream Filling (Pastry Cream):

• 1 cup whole milk

• 2 large egg yolks

• 1/4 cup granulated sugar

• 1 tbsp cornstarch

• 1 tbsp all-purpose flour

• 1/2 tsp vanilla extract

• 1 tbsp unsalted butter

For the Chocolate Ganache:

• 1/2 cup heavy cream

• 4 oz semi-sweet chocolate (chopped or chips)

• 1 tsp butter (optional, for shine)

‍ Instructions

Step 1: Make the Pastry Cream Filling

1. In a saucepan, heat the milk until just steaming (not boiling).

2. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and flour.

3. Slowly pour in the warm milk, whisking constantly to temper the eggs.

4. Return mixture to the saucepan and cook over medium heat, whisking constantly, until thickened (about 5 minutes).

5. Remove from heat, stir in vanilla and butter. Let cool, then refrigerate until ready to fill.

Step 2: Bake the Cupcakes

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

2. In a bowl, whisk together flour, baking powder, and salt.

3. In a separate bowl, cream the butter and sugar until light and fluffy.

4. Add eggs one at a time, then vanilla.

5. Add the flour mixture in batches, alternating with milk. Mix until just combined.

6. Divide batter into liners (about 2/3 full) and bake for 18–20 minutes, or until a toothpick comes out clean.

7. Cool completely before filling and frosting.

Stp 3: Make the Ganache

1. Heat cream in a small saucepan or microwave until just bubbling.

2. Pour over chocolate and let sit for 1 minute.

3. Stir until smooth and glossy. Add butter for extra shine if desired.

Step 4: Assemble the Cupcakes

1. Use a knife or cupcake corer to remove the center of each cupcake.

2. Spoon or pipe in the chilled pastry cream.

3. Dip or spoon chocolate ganache over the top of each cupcake.

4. Let set for a few minutes, then serve and enjoy!

Tips for Success

• Chill the pastry cream before filling to keep it thick and creamy.

• Don’t overmix the batter — mix just until ingredients are combined for fluffiest texture.

• For a bakery-style look, top with a small swirl of ganache and let it drip down the sides.

Storage

• Store cupcakes in the refrigerator for up to 3–4 days.

• Let sit at room temperature for 10–15 minutes before serving for the best texture.

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