Chocolate Ganache Boston Cream Pie Cupcakes

If you’re a fan of rich, bakery-style desserts, these Chocolate Ganache Boston Cream Pie Cupcakes are about to become your new obsession. This indulgent twist on the classic Boston Cream Pie transforms it into a handheld treat that’s perfect for parties, holidays, or simply satisfying your sweet tooth.

Each cupcake features a moist vanilla and chocolate marble cake base, filled with silky homemade vanilla custard, and crowned with a glossy chocolate ganache that melts in your mouth. They look impressive, but they’re surprisingly simple to make—no need to be a pastry chef!

Ingredients

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (room temperature)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• 2 tbsp unsweetened cocoa powder (for swirling)

For the Vanilla Custard Filling:

• 1 ½ cups whole milk
• ¼ cup granulated sugar
• 2 tbsp cornstarch
• 3 large egg yolks
• 1 tsp vanilla extract
• 1 tbsp unsalted butter

For the Chocolate Ganache:

• ½ cup heavy cream
• 1 cup semi-sweet chocolate chips

Instructions

Step 1: Bake the Cupcakes

1. Preheat your 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 another bowl, cream the butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla.
5. Alternate adding dry ingredients and milk, mixing until just combined.
6. Set aside ⅓ of the batter and stir in cocoa powder.
7. Fill each cupcake liner halfway with vanilla batter, then add a spoonful of chocolate batter. Swirl lightly with a toothpick.
8. Bake for 18–20 minutes, or until a toothpick comes out clean. Let cool completely.

Step 2: Make the Custard

1. In a saucepan, whisk milk, sugar, and cornstarch over medium heat.
2. In a small bowl, beat the egg yolks. Temper them by slowly whisking in a bit of the hot milk.
3. Return everything to the saucepan and cook until thickened (about 5–7 minutes).
4. Remove from heat, stir in vanilla and butter. Let cool and chill in the fridge.

Step 3: Fill the Cupcakes

1. Once cooled, use a knife or cupcake corer to remove the center of each cupcake.
2. Spoon or pipe the chilled custard into each cupcake.

Step 4: Make the Ganache

1. Heat cream in a small pot until just simmering.
2. Pour over the chocolate chips in a bowl. Let sit for 2–3 minutes, then stir until smooth.
3. Spoon the ganache over the filled cupcakes, letting it drip slightly over the sides.

Tips & Variations

• For an extra decadent version, dip the whole top in ganache like a bakery-style treat.
• Try using pastry cream or pudding mix if you’re short on time.
• Store in the fridge and enjoy within 3 days for the freshest taste.

Final Thoughts

These Chocolate Ganache Boston Cream Pie Cupcakes are the perfect blend of creamy, chocolatey, and cake-y. Whether you’re serving them at a birthday, potluck, or just craving a treat with your coffee, they’ll leave everyone wanting more.