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.
Looks like we’re less than a week until Valentine’s Day. I swear every year I write the same thing: I’m single for Valentine’s Day and am focusing on Tom and Donna’s mantra treat yo’self. I haven’t quite figured out how I’m going to treat myself on Sunday. Maybe I’ll finally buy a fresh lobster from the local fish market and attempt to cook it. Maybe I’ll stick with fresh sushi from said local fish market and not worry about killing anything. Maybe I’ll pick up some chicken quarters and make extra crispy chicken skin. Maybe I’ll stop at the French bakery for a pain au chocolat (chocolate croissant). Maybe I’ll have pain au chocolat for breakfast, sushi for lunch, and crispy chicken skin for dinner. Who knows what I’ll get into come Sunday morning.
Since Valentine’s Day is about recipes for two (or one if you’re like me), I had a reader make a comment about small batch cupcakes as most recipes make a dozen or more. Even my cupcake recipes make a dozen or so because it becomes a little tougher scaling it down when you have 1 egg (half an egg, anyone?). But don’t worry – I got you covered with these small batch Boston Cream Pie Cupcakes without having to worry about oddball measurements. Making only six cupcakes, these mini yellow sponge cakes are sliced in half, stuffed with homemade custard , then topped with chocolate gananche. I guarantee these won’t last long as all.
It’s weird – I’ve been craving Boston cream pie lately for no reason. It’s not like it’s my favorite cake. It probably wouldn’t even be in my top five. I just really wanted yellow cake, custard, and chocolate. Despite the name, Boston cream pie is actually a cake, not a pie. Not sure whose brilliant idea it was to call it that, but talk about confusing. After doing some quick reading, it looks like back in the day, this cake was actually made in a pie pan. Looks like you can even visit where it was invented in Boston and order the original cake for dessert.
You do need to do some planning ahead to make the custard filling as it needs about an hour or so of chill time. However, if you make it while the cupcakes are baking, by the time you wait for the cupcakes to cool and you’re ready to assemble, the custard should be chilled enough. Alternatively you can make the custard a day or two ahead of time before assembly.
For the custard: For the chocolate ganache:
Source: Adapted from 125 Best Cupcake Recipes (Amazon affiliate link)
For the custard:
For the chocolate ganache:
More Cupcake Recipes
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Strawberry Cupcakes (made with fresh strawberries and without Jello)