Saturday, July 2, 2011

Boston Cream Cupcakes


1½ cups all purpose flour
1½ teaspoon baking powder
¼ teaspoon salt
1 cup sugar
½ cup unsalted butter, room temperature
3 eggs
2 teaspoons vanilla
½ cup whole milk or buttermilk

2 cups heavy cream
3 large egg yolks
1 large egg
⅓ cup sugar
pinch of salt
4 teaspoons cornstarch
4 tablespoons unsalted butter, cold & cut into 2 pieces
2 teaspoons vanilla extract

Ganache Frosting:
½ cup semisweet chocolate, chopped

cup heavy cream

*I strongly recommend making custard filling first as it needs to rest and completely cool before assembly. 

Custard Instructions:

In a saucepan, mix sugar, cornstarch and salt. Whisk in egg yolks, milk and cream until smooth. Bring mixture to simmer over medium heat. Whisk continuously.

Once mixture is at a simmer and begins to thicken, remove from heat but continue whisking until very thick. Whisk in butter and a vanilla until butter is melted and custard is smooth.

Spoon custard into a small bowl. Place a piece of plastic wrap on surface of custard to prevent skin from forming. Refrigerate for several hours or until custard is completely chilled. Custard will keep for up to 2 days.


Line a 12 cup muffin tin with foil liners. You can use paper, but I find the foil reinforces the cupcake as a whole once the custard is added and for frosting purposes.

In a small bowl, combine flour, baking powder and salt; set aside. In a large bowl using a mixer, cream sugar, butter, eggs and vanilla together until smooth. Alternately mix in flour mixture and milk in three additions. Beat until smooth.

Scoop batter into prepared pan. Bake in preheated oven for 20 minutes until golden or toothpick inserted comes out clean. Mine took about 18 minutes, so begin to watch after 17 minutes. Cool in pan for a few minutes and transfer onto rack to cool completely.


In a microwave safe bowl, combine chocolate and cream. Microwave uncovered on high for 30 seconds or until cream is hot and chocolate is almost melted. Stir until smooth. Let chocolate mixture sit for 5 minutes or until slightly cooled but spreadable.

To fill cupcakes:

Take a large piping tip and poke a hole in the center of the cupcake. Fill a bag with custard and squeeze filling until it slightly starts to ooze out. Be gentle with this step or you can run the risk of blowing out the cupcake.

To Frost:

Dip cupcake upside down in ganache and completely cover top of cake. Swirl as you bring it out to avoid spillage down the side of the wrapper.

Yields: 12 cupcakes

Happy Baking!

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