❤ Be Mine, Boston Cream Pie Cupcakes ❤

Ever had a Boston Cream Pie ? Well they are delicious- and bite size just got a lot better. Pass these out for your Valentines this year and you will surely be a hit ! Just be sure to remember that baking from scratch- while it means DELICIOUS, also means fresh ingredients. Since you are making your custard from home, you have eggs and milk in each cupcake filling that will spoil if left out. So be sure to place these cupcakes sealed in the refrigerator for best results.

Boston Cream Pie Cupcakes

1 1/2 Cups All-purpose Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Cup Milk
1/3 Cup Margarine
3 Large Eggs, Room Temperature
1 Cup Granulated Sugar
1 Teaspoon Vanilla Extract


Preheat oven to 350 degrees. In a large mixing bowl or stand mixer add flour, baking powder and salt. Mix until stirred. Add milk and margarine to a 2-quart saucepan and place over high heat. Bring to a boil. When bubbling, remove from heat and add to flour mixture. Stir well. In a separate mixing bowl, add eggs and granulated sugar. Beat with whisk attachment or electric beaters for about 5 minutes until light and airy. Add to batter. Add vanilla extract and blend together until smooth and completely combined. Line cupcake pans with 12 paper cupcake tins and fill each 1/2 full with batter. Place each cupcake pan into preheated oven for 15 minutes or until fully cooked. A toothpick inserted to center should remove clean. Remove from pan and place cupcakes on a wire cooling rack. Fill each warm cupcake with vanilla cream filling (listed below). Insert with a piping bag or tool, directly to center until cream is oozing out. Let cool completely or place into a refrigerator before adding chocolate ganache.


(About 2 Dozen or 24 Cupcakes, About 24 Servings)

Vanilla Cream Filling

2 Large Egg Yolks, Room Temperature
1 1/2 Cups Milk
1/3 Cup Granulated Sugar
2 Tablespoons Corn Starch
1/8 Teaspoon Salt
2 Teaspoons Vanilla Extract


In a small mixing bowl add egg yolks and milk. Whisk together with a small whisk or fork until smooth and blended. (You may also reserve the egg whites for a future recipe). Set aside. In a 2-quart saucepan add sugar, corn starch and salt. Stir well. Place over medium heat, stirring until a light boil occurs. Let boil one minute and remove from heat. Add vanilla and stir until combined. When custard has cooled, slightly, place a piece of plastic cling wrap over contents, placing it down into pot, touching the surface of cream to prevent hardening. Place in the refrigerator to chill for 2 hours before piping. 

(About 24 Servings)

Chocolate Ganache 


3 Tablespoons Margarine
3/4 Cup Milk Chocolate Chips
3 Tablespoons Hot Water
1 Cup Powdered Sugar
1 Teaspoon Vanilla Extract

In a 4-qt saucepan add margarine and chocolate chips. Heat to low heat and cook until chocolate chips have melted, stirring gently. Reduce heat completely and add hot water, powdered sugar and vanilla extract. Stir until thick and creamy. Drizzle over each cool cupcake until completely covered. Store at room temperature until ready to frost. 

(About 24 Servings, Covers about 24 cupcakes)

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Blog, Recipe & Photos Copyright ©Amorie Keys, 2015 . Cupcake recipe modeled after ©Martha Stewart, and re-written/modified by ©Amorie Keys, Cream Filling and Chocolate Ganache modeled after ©Betty Crocker and re-written/modified by ©Amorie Keys.  (©Honey, I'm Home, & ©Leftover Legacies, ©Humbly Homemade, ©Broke Momma Cooks). All Photos and recipes are subject to copyright. Follow Honey, I'm Home on Facebook, Pinterest, Instagram & Twitter.