Okay, you guys, seriously, these Easy Boston Cream Cupcakes Recipe are about to become your new obsession. They’re basically fluffy, vanilla-y cupcakes filled with the most amazing creamy custard and topped with a rich, chocolatey ganache. Think Boston Cream Pie, but, like, portable and way more fun. And honestly? They’re way easier to make than you’d think. Trust me, if I can do it (and I’m famous for setting off the smoke alarm), you can totally nail these.

So, my husband, Mark? He’s not really a sweets guy. Like, he’d rather have a plate of nachos than a slice of cake. UNTIL THESE CUPCAKES. The first time I made them, he ate, no joke, THREE in a row. Then he asked if I could pack them in his lunch. Now, they’re a staple. The kids love them too – mostly because they get to lick the chocolate ganache bowl (which, let’s be real, I help them with). These cupcakes have become our Sunday afternoon treat, and honestly, the whole house smells amazing when they’re baking. It’s pure happiness, baked into a cupcake.

Why You’ll Love This Easy Boston Cream Cupcakes Recipe

Because they’re basically a hug in cupcake form.
The custard filling is like a vanilla cloud in your mouth.
Chocolate + vanilla = the best combo EVER.
They look fancy, but they’re secretly super easy to make (shhh!).
Your friends will think you’re a baking genius. (You don’t have to tell them how easy they were.)

How to Make It

Alright, so first, you’re gonna wanna preheat your oven. Don’t be like me and forget this step! Then, cream together the butter and sugar for the cupcakes until it’s light and fluffy. I use a stand mixer, but you can totally do it by hand if you’re feeling ambitious. Add the eggs one at a time, mixing well after each. Vanilla extract goes in next – don’t skimp on this!

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined. Don’t overmix! That’s how you get tough cupcakes, and nobody wants that.

Fill your cupcake liners about 2/3 full and bake until a toothpick comes out clean. Let them cool completely before filling. This is important! Warm cupcakes + custard = melty mess.

While the cupcakes are cooling, make the custard. Heat the milk and sugar in a saucepan. In a separate bowl, whisk together the egg yolks, cornstarch, and a little more sugar (I usually eyeball it, lol). Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly. This is how you temper the eggs, so they don’t scramble. Nobody wants eggy custard.

Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens. Remove from heat and stir in the vanilla and butter. Let the custard cool completely. I usually put plastic wrap directly on the surface to prevent a skin from forming, but sometimes I forget and just stir the skin back in. Shhh!

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Once everything is cool, use a knife or a cupcake corer to remove a small circle from the top of each cupcake. Fill the holes with custard.

Finally, make the ganache. Heat the heavy cream in a saucepan until it’s just simmering. Pour it over the chocolate chips and let it sit for a minute, then stir until smooth. Dip the tops of the cupcakes in the ganache and let it set. I like to sprinkle mine with a little sea salt, but that’s totally optional.

Ingredient Notes

All-Purpose Flour: Just the regular stuff. I’ve tried using other flours, and it’s just never the same. All-purpose is where it’s at.
Unsalted Butter: Make sure it’s softened! Nothing worse than trying to cream cold butter with sugar. Ask me how I know…
Granulated Sugar: For sweetness! Duh. Sometimes I use coconut sugar if I’m feeling “healthy.” Mark usually doesn’t notice the difference.
Eggs: Gotta have ‘em for structure. I always buy the brown ones because, I don’t know, they just feel fancier?
Vanilla Extract: Don’t skimp on this, folks! It makes all the difference. I use the real stuff, not the imitation, because I deserve it.
Milk: I usually use 2%, but any kind of milk will work in a pinch. Even almond milk if you’re dairy-free.
Baking Powder: This is what makes the cupcakes light and fluffy. Don’t forget it! I did once. It was a disaster.
Salt: Just a pinch to balance out the sweetness.
Heavy Cream: For the ganache. Don’t even think about using milk.
Chocolate Chips: Use your favorite! I prefer semi-sweet, but dark chocolate is also amazing. Milk chocolate is too sweet for me, but you do you.
Cornstarch: This is what thickens the custard. Don’t substitute! Trust me on this one.

Recipe Steps:

Preheat the oven to 350°F (175°C).
Cream together softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each, then stir in vanilla extract.
Whisk together flour, baking powder, and salt in a separate bowl.
Gradually add the dry ingredients to the wet ingredients, alternating with milk, until just combined.
Fill cupcake liners about 2/3 full and bake for 18-20 minutes, or until a toothpick comes out clean.
Let cool completely.
Heat milk and half of the sugar in a saucepan for the custard.
Whisk egg yolks, cornstarch, and remaining sugar in a separate bowl.
Temper the eggs by slowly pouring the hot milk mixture into the egg yolk mixture, whisking constantly.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened.
Remove from heat and stir in vanilla and butter, then cool completely.
Core cooled cupcakes and fill with custard.
Heat heavy cream until simmering, then pour over chocolate chips.
Let sit for a minute, then stir until smooth to make the ganache.
Dip the tops of the cupcakes in ganache and let set.

What to Serve It With

Honestly? These are perfect on their own with a big glass of milk or a cup of coffee. But if you’re feeling fancy, you could serve them with a scoop of vanilla ice cream or a dollop of whipped cream. Or, you know, just eat them straight from the fridge at midnight. No judgment here.

Tips & Mistakes

Don’t overmix the batter! I know I already said this, but it’s worth repeating. Overmixing = tough cupcakes.
Make sure the cupcakes are completely cool before filling them. Otherwise, the custard will melt and you’ll have a soggy mess.
If your custard is lumpy, don’t panic! Just strain it through a fine-mesh sieve. Nobody will ever know.
Don’t be afraid to get creative with the ganache! Add a little espresso powder for a mocha flavor, or a pinch of cayenne pepper for a kick.

Storage Tips

Store these babies in an airtight container in the fridge. They’ll keep for a few days, but let’s be real, they’ll probably be gone way before that. And yes, you can totally eat them cold straight from the fridge. I may or may not have done that for breakfast more than once. They’re surprisingly good with a cup of strong coffee. Don’t judge me!

Variations and Substitutions

Gluten-free: Use gluten-free flour blend. I’ve tried it, and it works pretty well. Just be sure to add a little extra baking powder to help them rise.
Dairy-free: Use almond milk and dairy-free butter. For the ganache, use dairy-free chocolate chips and coconut cream.
Lower sugar: Reduce the amount of sugar in the cupcakes and custard. You can also use honey or maple syrup instead of sugar.
Different flavor extracts: Try almond extract in the cupcakes or peppermint extract in the ganache.
No vanilla extract? I’ve skipped it before when I was out. They’re still good, just not quite as amazing.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just grab a gluten-free all-purpose flour. Bob’s Red Mill usually works a charm.

Do I *have* to make the custard? It seems hard.

Okay, so you *could* buy custard… but honestly? The homemade stuff is a million times better. Plus, you get bragging rights.

Can I use a different kind of chocolate for the ganache?

Absolutely! Dark chocolate is amazing, or even white chocolate if you’re feeling wild.

How do I keep the cupcakes from drying out?

Make sure you store them in an airtight container. Also, don’t overbake them in the first place! A slightly underbaked cupcake is better than a dry one.

What if I mess up the ganache? It looks tricky.

Don’t sweat it! If it’s too thick, add a little more heavy cream. If it’s too thin, add a few more chocolate chips. Nobody’s perfect!

Easy Boston Cream Cupcakes Recipe

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