Boston Cream Cupcakes

If you like Boston Cream Pie, you’ll flip over these yummy Boston Cream Cupcakes!  Tender, moist, and filled with golden custard.


For the Pastry Cream: Heavy Cream | Egg Yolks | Sugar Salt | Cornstarch | Butter | Vanilla For the Cupcakes: Flour | Sugar | Baking Powder Salt | Butter | Eggs | Milk | Vanilla For the Chocolate Glaze: Heavy Cream | Corn Syrup Chocolate | Vanilla

Make the Pastry Cream:  Whisk the egg yolks, sugar and salt in a bowl. Add cornstarch and whisk. Add heavy cream to a pan, once it reaches a simmer, whisk it into the yolk mixture.

 Return it to the pan and cook until it’s a thick pudding consistency. Remove from the heat, and whisk in the butter and vanilla extract. Transfer to a bowl, plastic wrap, and refrigerate until set (2 hours minimum)

Make the Cupcakes: Mix flour, sugar, baking powder & Salt. Add butter;  and mix, then eggs. Add milk and vanilla; mix until smooth.  Fill muffin cups. Bake about 19-20 minutes at 350 degrees F then let cool for 5 minutes.

Make the GlazeMix heavy cream, corn syrup, chocolate & vanilla over medium heat; stir until smooth. Set aside to cool at least 1 hour.

Assemble the Cupcakes:  Cut a cone out of the top of each cupcake. Fill each with pastry cream and top with a disk of cake.  Spread the glaze over top and refrigerate until set.

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