boston cream pie cupcakes filling
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Easy Boston Cream Pie Cupcakes

Soft, tender vanilla cupcakes with a rich pastry cream filling and a shiny espresso glaze are delicious versions of classic Boston Cream Pie.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 24

Ingredients

Cupcakes

  • 1 cup unsalted butter , room temperature
  • 2 cups of sugar
  • 2 large eggs , room temperature
  • 2 egg yolks , room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon of baking soda
  • Pinch of salt
  • 1 cup of buttermilk , room temp
  • 2 teaspoons of vanilla extract

Cream Filling

  • 1 cup milk
  • 1 cup half and half
  • 1/2 cup sugar
  • 2 egg yolks
  • 1 egg
  • 1/4 cup cornstarch
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Glaze

  • 3 cups confectioner's sugar
  • 1/2 cup Hershey's Special Dark unsweetened cocoa powder , or your favorite brand
  • 1/3 cup hot ,strong coffee (or hot water)
  • 1 teaspoons of vanilla

Instructions

Cupcakes

  • Preheat oven to 350F.
  • Beat butter and sugar on high until light and fluffy.
  • Add eggs and egg yolks one at a time, beat thoroughly after each addition.
  • Blend flour, baking powder, salt and baking soda, in a bowl.
  • Add vanilla to buttermilk
  • Add 1/3 of the flour mixture to the butter mixture and beat on low until mixed.
  • Add 1/2 the buttermilk.
  • Continue to alternate the flour and buttermilk, ending with the flour.
  • Scoop into cupcake papers about 3/4 full.
  • Bake for 18-20 minutes.
  • Let Cool

Pastry Cream

  • Whisk the milk, half and half, cornstarch, and sugar together in a microwave safe bowl.
  • Microwave, stirring every minute, until mixture thickens.
  • Whisk the egg and egg yolks together.
  • Stir in some of the hot mixture to temper the eggs and then carefully pour the eggs into the cream mixture, stirring constantly.
  • Microwave for another minute or two, stirring often to make sure the eggs don't curdle.
  • Remove from the microwave and add the butter and vanilla.
  • Cool.

Dark Chocolate and Espresso Glaze

  • Mix the Confectioners' and cocoa powder.
  • Add the coffee and vanilla and stir until smooth.
  • Add more coffee as needed to get the right consistency.

Assembly

  • Hollow out the cooled cupcakes.
  • Fill the centers with the pastry cream.
  • Smooth the hot glaze over the top.
  • Store in the refrigerator.

Notes

Do not freeze. Store in the refrigerator.