Boston Cream Pie Cupcakes Recipe – Delicious and Easy


Boston Cream Pie Cupcakes are a delightful twist on the classic Boston Cream Pie, transforming this beloved dessert into convenient, bite-sized treats. Perfect for parties, gatherings, or simply satisfying your sweet tooth, these cupcakes combine moist vanilla cake, rich vanilla pudding, and a luscious chocolate ganache. This recipe is easy to follow, making it accessible for both novice and experienced bakers. Let’s dive into the history, ingredients, and step-by-step instructions to create these delectable cupcakes.

History of Boston Cream Pie

The Boston Cream Pie, despite its name, is actually a cake. Originating in Boston, Massachusetts, this dessert was first made at the Parker House Hotel in the late 19th century. Traditionally, it consists of two layers of sponge cake filled with custard or cream and topped with chocolate glaze. Our cupcake version captures the essence of this classic dessert in a fun and portable format.



  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk


  • 2 cups vanilla pudding

Chocolate Ganache:

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

Optional Substitutions:

  • For a gluten-free version, use gluten-free all-purpose flour.
  • To make it dairy-free, substitute butter with margarine and use almond milk.

Step-by-Step Instructions

1. Prepare the Cupcakes

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

Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream butter and sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes. This step is crucial for creating a tender and airy cupcake.

Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.

Combine wet and dry ingredients: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined to avoid overworking the batter, which can result in dense cupcakes.

Bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

2. Fill the Cupcakes

Create cavities: Once the cupcakes are cool, use a small knife or a cupcake corer to cut a small circle out of the center of each cupcake. Be careful not to cut all the way to the bottom.

Fill with pudding: Spoon or pipe the vanilla pudding into the cavities of the cupcakes. Using a piping bag can make this step cleaner and more efficient.

3. Make the Chocolate Ganache

Heat cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.

Melt chocolate: Remove the cream from the heat and pour it over the chocolate chips in a heatproof bowl. Let it sit for 5 minutes to allow the chocolate to melt.

Stir ganache: Stir the mixture until it becomes smooth and glossy. If needed, you can microwave it in short bursts to ensure all the chocolate melts.

4. Assemble the Cupcakes

Top with ganache: Spoon the chocolate ganache over each cupcake, allowing it to drip down the sides. You can also dip the tops of the cupcakes into the ganache for an even coating.

Set ganache: Let the ganache set at room temperature or in the refrigerator before serving. This step ensures a firm and glossy finish.

Helpful Tips

Room temperature ingredients: Ensure all ingredients are at room temperature for a smoother batter and better incorporation.

Piping bag: Use a piping bag to fill the cupcakes with pudding for a cleaner result and better control.

Enhance flavor: Add a teaspoon of espresso powder to the chocolate ganache to enhance the chocolate flavor.

Avoid overmixing: For a fluffy texture, mix the batter just until the ingredients are combined. Overmixing can lead to dense cupcakes.

Serving Suggestions

With ice cream: Serve these cupcakes with a scoop of vanilla ice cream or a glass of cold milk for a classic pairing.

Garnish: Garnish with a sprinkle of powdered sugar or a dollop of whipped cream for an extra touch of elegance.

Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture.

Nutrition Information

Serving Size: 1 cupcake
Calories: 320
Total Fat: 19g
Saturated Fat: 11g
Cholesterol: 85mg
Sodium: 100mg
Total Carbohydrates: 35g
Dietary Fiber: 1g
Sugars: 20g
Protein: 4g

Enjoy these delightful Boston Cream Pie Cupcakes, a perfect blend of moist cake, creamy filling, and rich chocolate ganache. Perfect for any occasion, these cupcakes are sure to impress your friends and family.

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