Boston Cream Pie Cupcakes

I’ve been in a mood to bake and I’ve never made Boston Cream Pie before so I thought I would try it out and instead of making a cake, I’m making cupcakes! I mean I’ve had the cake before but have never made it so here is my version.


Cake: 2 egg yolks, 1 whole egg, 1 cup sugar, 1/3 cup butter, 3 Tbsp vanilla, 3/4 cup milk or cream, 1.5 tsp baking powder, 1/2 tsp salt, 2 cups cake flour

Filling: 2 eggs, 1.5 cups milk, 1/3 cup sugar, pinch of salt, 2 Tbsp cornstarch, 2 Tbsp vanilla

Icing: 3 oz unsweetened bakers chocolate, 3 Tbsp butter, 3 – 4 Tbsp hot water, 1 cup powdered sugar, 1 Tbsp vanilla

Cake: cream together the butter and sugar. Next add the eggs, milk, and vanilla. Finally mix in the flour, salt, and baking powder. Mix until smooth then fill the cupcake molds.

Heat oven to 350 degrees and bake for 25 minutes.

Filling: while the cupcakes are baking bring together the sugar, salt, cornstarch, vanilla, and milk to a boil in a small sauce pan. Temper in the eggs and bring back up to a boil. Place in the fridge until the filling has set.

Icing: In another small sauce pan, heat up the butter and chocolate (until melted on low heat). Remove from the heat and add in the powdered sugar and vanilla. Add the water and whisk until smooth.

Now very carefully take out the center of the cupcakes and fill with the cream filling. Cover with the icing and ENJOY!

Now I know this is a long process yet again, but in the end isn’t it worth it?! Don’t you feel accomplished? I do, but then again I love making pastries!

If you want to make a cake instead, take a round cake pan and pour the cake batter into that. Bake for the same amount of time and then flip out of the cake pan and let cool. Once cool, cut the cake in half. Smear the cream all over the bottom layer and place the other layer of cake on top and top it off with the icing!

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