Boston Cream Pie Cupcakes

When I think of Boston cream pie, my first thought is of the donut version and then the cake or pie. I’m not really up for making donuts right now but I am almost always up for making cupcakes. I figured why not make a Boston cream pie cupcake? I’ve been sitting on this idea for a while now and finally had the perfect opportunity to try it. Sometimes I want to do something different. Change a traditional item into something new.

It seemed simple enough. Cupcake, filling and frosting. I wasn’t sure if a special cake recipe would be needed and I wasn’t sure how the pastry cream would work out, seeing as I had never made it before. There is always a chance of failing. It happens to the best of us. Thankfully, this attempt and vision turned out perfect.

‘It tastes just like the donut’ was probably the first comment made. Now of course donuts do have a different batter and overal texture but in general what that meant was, the cream was just right and the chosen frosting was perfect. Success! I was equally surprised and pleased by how good the dark chocolate fudge frosting tasted. I’m not usually a fan of anything dark chocolate, I’m more of a milk chocolate fan. But in this instance it worked!

Boston Cream Pie Cupcakes


1 Perfect white cupcake recipe
1 C milk
1/4 C sugar
1/2 tsp vanilla
3 egg yolks
2 tbsp flour
2 tbsp butter
pinch of salt
1 jar dark chocolate fudge frosting or dark chocolate ganache


Mix cupcakes as directed; bake at 350 degrees for 15 minutes. While your cupcakes bake, in a medium saucepan heat milk, 2 tbsp sugar and vanilla over medium heat. Stir occasionally.

In a small bowl combine egg yolks and remaining 2 tbsp sugar. Add in flour and salt. Stir just until combined.

When the milk mix begins to boil, remove from heat and slowly pour egg mix into the hot liquid. Stir as you pour. Return to heat, stir constantly. Allow mixture to boil for 1 minute. Remove from heat, add butter. Stir until butter is melted and mixed in well.

Allow the cream to cool slightly at room temperature in a small bowl.

When the cream is just warmer than room temperature, cover with plastic wrap. Make sure you press the plastic wrap to the cream or it will form a crust. Chill until ready to use.

When your cupcakes have cooled off completely (30 minutes to an hour is best) and are ready to be filled, add roughly 1/2 cup of pastry cream to a pastry bag fitted with a long basic tip.

Gently push your tip straight into the center of the cupcake as far down as you can go. As you push cream in, slowly pull the tip out of the cupcake. You will notice the cupcake starts to expand just slightly.

Frost as desired with ganache or a dark chocolate frosting.

I used Duncan Hines dark chocolate fudge frosting. It looks almost black and tasted perfect.

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