Posted: Oct 14, 2012 3:00 AM
The traditional Boston cream pie is a decadent dessert -- a delicious yellow cake filled with luscious custard and topped with a rich layer of chocolate ganache. Now, the classic Boston cream pie is redesigned in the perfect individual-sized package. Somehow, any dessert in its miniature form becomes twice as irresistible. This sweet treat is perfect for an afternoon snack or a fabulous dessert for any occasion. It is certainly impressive and will leave your guests talking!

We love individual-sized sweet treats. They have a demure presentation with built-in portion control. But, don't fool yourself. It will take some serious self control to keep from reaching for a second one. This fabulous vanilla cupcake is unbelievably moist with a thick layer of vanilla custard that is so delicious you could eat it on its own. A beautiful layer of chocolate ganache adorns the cake, with the cherry on top to finish it off!

Time saving Tip^ Cook the custard and refrigerate. Prepare the ganache and set it on the counter to cool. Lastly, bake the cupcakes. Assemble as soon as the cupcakes are cool.

Boston cream cupcake progression

Boston cream pie cupcakes

Serves 12


  • 8 tablespoons butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1 recipe for vanilla custard filling (recipe to follow)
  • 1 recipe for chocolate ganache (recipe to follow)


  1. Preheat your oven to 350 degrees F.
  2. Spray a 12-cup muffin tin with non-stick cooking spray. Set aside.
  3. Combine the flour, baking powder and salt in a medium-sized bowl. Whisk the ingredients until well combined.
  4. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Add the dry ingredients to the butter mixture alternately with milk, beating well after each addition.
  5. Fill the muffin tin cups 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool for 15 minutes in the muffin pan before turning out to a cooling rack. Cool completely.
  6. Using a serrated knife, cut each cupcake in half horizontally. Spread 1 tablespoon of custard filling on each cupcake bottom. Sandwich with top. Spoon the ganache over each, and serve immediately.
  7. Enjoy!

Vanilla custard filling


  • 1/4 cup granulated sugar
  • 1-1/2 tablespoons cornstarch
  • 1/8 teaspoon kosher salt
  • 1 cups milk
  • 2 egg yolks
  • 1 teaspoon pure vanilla extract


  1. In a small bowl, whisk the egg yolks until smooth. Set aside.
  2. Whisk the sugar, cornstarch and salt together in a small saucepan on medium heat. Add the milk and whisk to combine. Continue to whisk occasionally until the mixture thickens. About 3-4 minutes.
  3. Pour a ladle full of the milk mixture over the eggs yolks and whisk thoroughly. Pour the egg mixture back into saucepan. Whisk to combine and cook another minute.
  4. Custard will thicken as it cools, but it should not be runny at this point. Add the vanilla, stir one last time and remove from the heat to cool. Cover with plastic wrap and chill for at least 1 hour.

Tip^ This recipe doubles perfectly and you can use 2 percent milk.

Chocolate ganache


  • 6 ounces semi sweet chocolate
  • 3/4 cup heavy whipping cream


Place the chocolate in a medium-sized, heat safe bowl. In a small sauce pan over medium heat, bring the cream to a boil. Pour the cream over the chocolate and gently stir until you have a smooth mixture. Allow to cool at room temperature.

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Simple peanut butter fudge chocolate brownie
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Faith Hill's Coca-Cola cake recipe