Indulge in Small Batch Boston Cream Pie Cupcakes: Your Perfect Dessert for Two (or One!)

In the mood for cupcakes but don’t want to make a dozen? This small batch Boston Cream Pie Cupcake recipe with a homemade custard filling and chocolate ganache makes half a dozen cupcakes, perfect for small households.

Are you craving the classic comfort of cupcakes but find yourself deterred by recipes yielding a full dozen? For many of us living in smaller households, or simply looking for a perfectly portioned treat, a traditional cupcake recipe can often lead to an excess of sweets, or worse, food waste. This is precisely where our Small Batch Boston Cream Pie Cupcake recipe shines, offering a delightful solution. Designed to create a manageable half-dozen, these cupcakes are ideal for couples, small families, or even for a luxurious “treat yo’self” moment.

Imagine sinking your teeth into a perfectly baked yellow sponge cake, generously filled with luscious, homemade vanilla custard, and crowned with a silky, rich chocolate ganache. That’s the magic of these Boston Cream Pie Cupcakes, recreated in a convenient small batch format. Whether it’s Valentine’s Day, an anniversary, or just a Tuesday evening where you deserve a little indulgence, these cupcakes provide all the decadent flavor without the overwhelming quantity. They truly encapsulate the spirit of treating yourself to something special, offering a balanced blend of classic flavors and modern convenience. Forget complicated scaling; this recipe is crafted to ensure flawless results every time, making it easier than ever to enjoy freshly baked goodness.

Why Small Batch Desserts Are a Game Changer

In a world where most dessert recipes are designed for large gatherings, finding a perfectly scaled recipe for a smaller household can be a genuine challenge. Traditional baking often involves ingredients like multiple eggs, which become difficult to halve or quarter, leading to frustrating guesswork and inconsistent results. This is where small batch recipes, especially for treats like cupcakes, truly come into their own.

Small batch baking isn’t just about reducing quantity; it’s about optimizing freshness, minimizing waste, and offering the flexibility to enjoy a homemade treat whenever the craving strikes, without being left with an overwhelming surplus. For singles, couples, or small families, a dozen cupcakes can quickly become stale or a source of unwanted temptation. This recipe for Boston Cream Pie Cupcakes thoughtfully provides six perfect portions, ensuring each one is enjoyed at its peak freshness. It removes the stress of needing to give away leftovers or the guilt of throwing them out. Embrace the joy of fresh-baked goodness, perfectly portioned for your needs.

The Enduring Allure and Curious History of Boston Cream Pie

There’s an undeniable charm to Boston Cream Pie, a dessert that masterfully combines three beloved elements: fluffy yellow cake, creamy vanilla custard, and rich chocolate. Despite its name, which often leads to confusion, Boston Cream Pie is, in fact, a cake. This peculiar naming convention dates back to the mid-19th century when the dessert was first conceived. At that time, cakes and pies were often baked in the same types of pans, and the term “pie” was sometimes used to describe various types of layered desserts.

The esteemed Parker’s Restaurant at the Omni Parker House Hotel in Boston is widely credited with inventing this iconic dessert in 1856. Their “Chocolate Cream Pie,” as it was originally known, quickly became a sensation, cementing its place in American culinary history. The original version featured two layers of sponge cake separated by a custard filling and topped with a glistening chocolate glaze. It was a revolutionary dessert for its time, showcasing the skill of pastry chefs and becoming a staple of Bostonian cuisine. Today, you can still visit the Omni Parker House and enjoy a slice of the original, experiencing a taste of history with every bite. Understanding its origins adds an extra layer of appreciation to this classic, whether you’re enjoying it in its traditional cake form or as these delightful small batch cupcakes.

Mastering the Layers: The Anatomy of Our Boston Cream Pie Cupcakes

Creating the perfect Boston Cream Pie Cupcake is all about balancing the distinct textures and flavors of its three core components. Each layer plays a crucial role in delivering that classic, beloved taste.

The Fluffy Yellow Cake Base

At the foundation of our cupcake is a tender, moist yellow sponge cake. This isn’t just any cake; it’s specifically designed to be light and airy, providing a delicate contrast to the rich filling. The key to its success lies in achieving a fine crumb and a subtle vanilla flavor that acts as the perfect canvas for the custard. Using room temperature ingredients, especially the egg and milk, helps create a smooth batter and a more uniform texture in the finished cupcake. We’ll bake these to a golden brown perfection, ensuring they’re ready to be transformed into their iconic Boston Cream Pie form.

The Velvety Homemade Vanilla Custard Filling

The heart of any Boston Cream Pie is its luscious custard. While store-bought alternatives exist, taking the time to make a homemade vanilla custard elevates these cupcakes from good to extraordinary. Our recipe ensures a smooth, creamy, and wonderfully rich custard, infused with pure vanilla extract. The process involves tempering egg yolks with warm milk, thickening it over gentle heat, and then chilling it until firm. This step requires a little patience, as the custard needs adequate time to set properly, but the reward is a filling that truly melts in your mouth and perfectly complements the cake. Making it while the cupcakes bake and cool saves time, ensuring everything is ready for assembly.

The Silky Chocolate Ganache Topping

Crowning these masterpieces is a decadent chocolate ganache. This isn’t just a simple chocolate frosting; ganache offers a unique depth of flavor and a glossy, smooth finish that is characteristic of Boston Cream Pie. Made from high-quality semisweet chocolate and heavy cream, along with a touch of corn syrup for extra shine and a hint of vanilla, our ganache will drape beautifully over the filled cupcakes. The warmth of the cream perfectly melts the chopped chocolate, creating a smooth, pourable topping that sets just enough to hold its shape while remaining delightfully soft and intensely chocolatey.

Pro Tips for Perfect Boston Cream Pie Cupcakes

Crafting these small batch Boston Cream Pie Cupcakes is a rewarding experience, and with a few key tips, you’ll achieve bakery-quality results right in your own kitchen. While the process involves a few distinct steps, none are overly complicated, and the planning can be seamlessly integrated into your baking schedule.

Timing Your Custard: The custard filling is the heart of these cupcakes, and it requires some chill time to firm up properly. Plan to make your custard either while your cupcakes are baking and cooling, or even a day or two in advance. Preparing it ahead of time can significantly streamline your assembly process. Simply cover the custard’s surface directly with plastic wrap to prevent a skin from forming, then refrigerate until thoroughly chilled and firm – typically about an hour minimum, but longer is perfectly fine. This pre-planning ensures your custard is perfectly set and ready when your cooled cupcakes are.

Achieving the Perfect Cupcake Base: For the yellow sponge cake, ensure all your cold ingredients, especially the egg and milk, are at room temperature. This helps create a smooth, emulsified batter and contributes to a lighter, more even texture in your baked cupcakes. Be careful not to overmix the batter once the flour is added; just mix until combined to keep them tender.

Working with Ganache: When preparing your chocolate ganache, chop your chocolate finely to ensure it melts quickly and evenly when the hot cream is poured over it. Resist the urge to stir immediately; let the hot cream sit on the chocolate for a minute to begin the melting process. Then, gently stir from the center outwards until you have a smooth, glossy ganache. If it seems too thick, a very brief warm-up in a microwave (5-10 seconds) or over a double boiler can help, but avoid overheating.

Assembly for Success: When assembling, make sure your cupcakes are completely cool. Warm cupcakes will melt the custard and ganache, leading to a messy result. Slice them horizontally with a serrated knife for a clean cut, spread your chilled custard generously, then top with the ganache. A final chill before serving helps everything set beautifully, but remember to let them sit at room temperature for 15-30 minutes before enjoying for the best flavor and texture.

More Small Batch Cupcake Recipes

Looking for more perfectly portioned treats? Here are some other small batch cupcake recipes to explore:

• Small Batch Vanilla Cupcakes
• Carrot Cake Cupcakes (Small Batch)
• Strawberry Shortcake Cupcakes
• Small Batch Strawberry Cupcakes (made with fresh strawberries and without Jello)

For a full list of delightful small batch desserts, check out my Small Batch Cupcake Recipes guide.

Don’t want to make cupcakes? You can still enjoy the classic Boston Cream Pie flavors with my 4-inch Mini Boston Cream Pie, perfectly sized for two.

Boston Cream Pie Cupcakes (Small Batch)

Yield:
6 cupcakes

Prep Time:
30 minutes

Cook Time:
20 minutes

Total Time:
50 minutes

Small Batch Boston Cream Pie Cupcake recipe with a homemade custard filling and chocolate ganache makes half a dozen cupcakes, perfect for small households.

Ingredients

• 3/4 cup (97 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (105 grams) granulated sugar
• 1/4 cup (2 ounces, 56 grams, or 4 tablespoons) unsalted butter, melted and cooled slightly
• 1 egg, room temperature
• 1/4 teaspoon vanilla extract
• 1/4 cup (60 mL) whole milk, room temperature

Custard

• 1/2 cup whole milk
• 1 egg yolk
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 1/2 tablespoon unsalted butter
• 1/4 teaspoon vanilla extract

Chocolate Ganache

• 2 ounces semisweet chocolate, chopped
• 3 tablespoons heavy whipping cream
• 1 tablespoon corn syrup
• 1/8 teaspoon vanilla extract

Instructions

1. Preheat oven to 350F. Line a cupcake pan with 6 paper liners.
2. In a small bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat together the sugar, butter, egg and vanilla until pale yellow and smooth, about 1 minute.
4. On the lowest speed possible, alternately add the flour mixture and milk, making three additions of flour and two additions of milk. Scrape down the bowl.
5. Scoop the batter into liners and bake for 18-20 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool completely.
6. To assemble: Working with one cupcake at a time, unwrap and cut in half horizontally. Spread some of the custard (recipe below) onto one half. Top with the remaining cupcake half. Spread chocolate ganache (recipe below) on top. Repeat with the remaining cupcakes. Chill until ready to serve. Let sit at room temperature for 15-30 minutes before serving. Store in an airtight container in the refrigerator for up to 3 days.

For the custard:

1. In a large saucepan, warm the milk until hot but not boiling.
2. Meanwhile in a small bowl, whisk together the egg yolk, sugar, cornstarch, and salt until a smooth paste forms. Whisk some of the hot milk into the egg mixture then pour the mixture back into the saucepan. Cook until boiling, whisking constantly. Once boiling whisk for another 60 seconds or until the custard thickens.
3. Remove from the heat and immediately whisk in the butter and vanilla. Pour through a strainer into a clean bowl and cover the surface with plastic wrap. Cool to room temperature and then refrigerate for 1 hour or until firm.

For the chocolate ganache:

1. Add the chopped chocolate to a heatproof bowl. In a medium saucepan, heat the cream, corn syrup, and vanilla until hot but not boiling. Pour the hot cream over the chocolate and wait 1 minute. Stir together until completely smooth.

Notes

• Enjoyed this recipe? Check out my full list of Small Batch Cupcake Recipes, including chocolate, vanilla, and more.
• Want to make a cake? Check out my Mini Boston Cream Pie For Two.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipes

Source: Adapted from 125 Best Cupcake Recipes (Amazon affiliate link)