Boston Creamy Cupcake Recipe

These Boston Creamy Cupcakes are a delightful twist on the classic dessert. With a moist vanilla cupcake base, a luscious custard filling, and a rich chocolate ganache topping, they are sure to satisfy your sweet tooth cravings!


For the cupcakes:

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

For the custard filling:

  • 1 cup whole milk
  • 4 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

For the chocolate ganache:

  • 1/2 cup heavy cream
  • 1 cup semisweet chocolate chips


  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs, one at a time, then add the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  6. Fill each cupcake liner about 2/3 full with the batter.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely on a wire rack.
  8. While the cupcakes are cooling, prepare the custard filling. In a saucepan, heat the milk over medium heat until steaming but not boiling.
  9. In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth and pale yellow.
  10. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
  11. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
  12. Remove from heat and stir in the vanilla extract. Let the custard cool slightly.
  13. Once the cupcakes and custard are cooled, use a small knife or cupcake corer to remove the centers of the cupcakes.
  14. Fill each cavity with the custard filling.
  15. To make the chocolate ganache, heat the heavy cream in a small saucepan until simmering.
  16. Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit for 2-3 minutes, then stir until smooth and glossy.
  17. Dip the top of each cupcake into the chocolate ganache, allowing any excess to drip off.
  18. Place the cupcakes in the refrigerator for 15-20 minutes to allow the ganache to set.
  19. Serve and enjoy your delicious Boston Creamy Cupcakes!

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