Boston Cream Bliss Cupcakes bring the iconic flavors of a classic Boston cream pie into a soft, handheld cupcake. With fluffy yellow cake, rich vanilla custard filling, and a glossy chocolate ganache topping, each bite is layered perfection. These cupcakes may look bakery-fancy, but they’re surprisingly easy to make perfect for birthdays, potlucks, or whenever you want a little extra indulgence!
Table of Contents
Why Make This Recipe
You should make Boston Cream Bliss Cupcakes because they are fun to whip up and taste so good! They are a hit at family gatherings, birthday parties, or just for a special dessert at home. Plus, they look so fancy but are simple enough for anyone to make!
How to Make Boston Cream Bliss Cupcakes
Ingredients:
- 1 box yellow cake mix (plus ingredients listed on the box)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (for ganache)
- 1 teaspoon vanilla extract (for ganache)
Directions:
- Prepare and bake cupcakes according to box instructions or your favorite homemade yellow cupcake recipe. Let them cool completely before filling.
- In a medium saucepan, whisk together the milk, heavy cream, sugar, and cornstarch. Heat over medium until it begins to thicken.
- In a separate bowl, whisk the egg yolks. Slowly add a few tablespoons of the hot milk mixture to the yolks while whisking to avoid scrambling. Gradually add the yolk mixture back into the saucepan and cook for 2-3 minutes until thickened. Remove from heat and stir in vanilla. Let the custard cool, then refrigerate for 30 minutes.
- Cut out a small circle from the center of each cupcake and remove the core. Fill each hole with the custard using a piping bag or spoon. Replace the top piece of the cupcake (optional).
- Heat the heavy cream in a small saucepan until steaming but not boiling. Pour it over the chocolate chips and let it sit for 1-2 minutes. Stir until smooth and glossy. Stir in vanilla extract.
- Spoon or drizzle the ganache over the filled cupcakes. Let them set for 5-10 minutes before serving.
How to Serve Boston Cream Bliss Cupcakes
Serve these cupcakes on a nice plate, and enjoy them with family or friends. They go perfectly with coffee or milk. You can even add a sprinkle of cocoa powder on top for a little extra flair!
How to Store Boston Cream Bliss Cupcakes
Store any leftover cupcakes in an airtight container at room temperature for up to two days. If you want them to last longer, keep them in the fridge for about a week.
Tips to Make Boston Cream Bliss Cupcakes
- Make sure the cupcakes are completely cool before filling them with custard. This helps keep the filling from getting too warm.
- Use a piping bag for neat and easy filling!
- Drizzle the ganache artistically for the best presentation.
Variation
You can try adding different flavors to the custard, like almond or lemon. You could also use dark chocolate chips for the ganache for a richer taste.
Boston Cream Bliss Cupcakes
Ingredients
- 1 box yellow cake mix plus ingredients listed on the box
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream for ganache
- 1 teaspoon vanilla extract for ganache
Instructions
- Prepare and bake cupcakes according to box instructions or your favorite homemade yellow cupcake recipe. Let them cool completely before filling.
- In a medium saucepan, whisk together the milk, heavy cream, sugar, and cornstarch. Heat over medium until it begins to thicken.
- In a separate bowl, whisk the egg yolks. Slowly add a few tablespoons of the hot milk mixture to the yolks while whisking to avoid scrambling. Gradually add the yolk mixture back into the saucepan and cook for 2-3 minutes until thickened. Remove from heat and stir in vanilla. Let the custard cool, then refrigerate for 30 minutes.
- Cut out a small circle from the center of each cupcake and remove the core. Fill each hole with the custard using a piping bag or spoon. Replace the top piece of the cupcake (optional).
- Heat the heavy cream in a small saucepan until steaming but not boiling. Pour it over the chocolate chips and let it sit for 1-2 minutes. Stir until smooth and glossy. Stir in vanilla extract.
- Spoon or drizzle the ganache over the filled cupcakes. Let them set for 5-10 minutes before serving.
Notes
- Make sure the cupcakes are completely cool before filling them with custard.
- This helps keep the filling from getting too warm.
- Use a piping bag for neat and easy filling! Drizzle the ganache artistically for the best presentation.
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🍦 Homemade Peach Ice Cream – Serve alongside your cupcakes for a cool, creamy duo.
FAQs
1. Can I use homemade cake instead of a cake mix?
Yes, you can! Homemade yellow cake works great for this recipe.
2. How long do these cupcakes last?
They last about 2 days at room temperature or up to a week in the fridge.
3. Can I freeze these cupcakes?
Yes, you can freeze them without the ganache. Just thaw them before adding the ganache.
Enjoy making and sharing these delightful Boston Cream Bliss Cupcakes!
