Boston Cream Cupcakes are a handheld version of the classic Boston Cream Pie—soft vanilla cupcakes filled with custard and topped with chocolate glaze. They taste rich and bakery-style but are surprisingly easy to make at home.Here’s a straightforward way to make them:
🧁 Boston Cream Cupcakes (Recipe)
🧾 Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ¾ cup sugar
- 2 eggs
- 2 tsp vanilla extract
- ½ cup milk
Custard filling:
- 1 cup milk
- 2 egg yolks
- ¼ cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp butter
Chocolate glaze:
- ½ cup heavy cream
- ½ cup semi-sweet chocolate chips
- 1 tbsp butter (optional for shine)
👨🍳 Instructions
1. Bake the cupcakes
- Preheat oven to 180°C (350°F).
- Line a cupcake tray with liners.
- Mix flour, baking powder, and salt.
- In another bowl, beat butter + sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk.
- Fill liners about 2/3 full.
- Bake 18–20 minutes, then cool completely.
2. Make the custard
- Heat milk until warm (not boiling).
- Whisk egg yolks, sugar, and cornstarch in a bowl.
- Slowly add warm milk while whisking.
- Return to heat and cook until thick.
- Stir in vanilla + butter.
- Chill until firm.
3. Fill the cupcakes
- Cut a small hole in the center of each cupcake.
- Spoon or pipe custard inside.
4. Chocolate glaze
- Heat cream until just steaming.
- Pour over chocolate chips and let sit 2 minutes.
- Stir until smooth, add butter if desired.
5. Finish
- Spoon glaze over each cupcake.
- Let set for 10–15 minutes.
🍫 Tips
- Chill cupcakes before filling for cleaner results.
- Use a piping bag for neat custard filling.
- Don’t overfill cupcakes or they may crack.
