Boston cream cupcakes.



I’ve never had a Boston cream pie, i’ve no idea why not. They look amazing, a custard-cream filled cake, topped with a slathering of melted chocolate. It makes me drool at the thought.

Every Wednesday Sam’s younger brother comes by to ‘spend some time with his big brother’ (thats code for watch The great british bake off with us) And most weeks i’ll bake up something delicious for us to eat. Earlier on yesterday whilst scrolling Pinterest as Izzy napped on me, I decided this week I’d do Boston cream cupcakes. A slight tweak on the original pie.

They’re everything I imagined them to be… and more. And they’ve very swiftly knocked Lemon drizzle cake of the top spot as my all time favourite dessert.



So if you fancy seeing what all the fuss is about, heres the recipe –

There are three parts to these little custard filled beauties, Here’s what you’ll need:

Creme Patissiere.

  • 300ml milk (plus a little extra set aside)
  • 2 egg yolks
  • 60g caster sugar
  • 15g plain flour
  • 15g cornflour
  • 1/2 teaspoon of vanilla extract.

Vanilla sponge cake.

  • 175g butter
  • 175g caster sugar
  • 3 eggs
  • 175g self raising flour
  • Teaspoon of vanilla exact

– Plus 1/2 family size bar of milk/dark chocolate (I use milk because I really don’t like the bitterness of dark)

– 12+ cake cases.


Now you know what you’ll need heres what you’ll do.

First up you’ll need to make your Creme Patissiere, I always thought it was really hard to make, turns out it isn’t at all. These quantities will make more than enough for 12 cupcakes. I use this to fill profiteroles, eclairs and more often than not me, Mischa & Izzy will just sit with spoons and eat whatevers left over.

– First pour the milk into a saucepan and heat to simmering point.

– In a separate bowl cream together the egg yolks and sugar, before adding the flour and cornflour.

– Once your milk is ready slowly add it to your egg/sugar/flour mixture, making sure to whisk thoroughly in-between adding more.

– Now return your custard mixture back to the pan, placing on a low heat and whisking constantly. This is so important, it’ll look like nothing is happening and then all of a sudden it will thicken up really fast. once that happens take it off the heat & continue to whisk making sure its completely lump free. *This is what I call the pre-cake binge workout*

– More often than not you’ll find your mixture is really thick, you don’t want a sauce, but  you don’t want something thats almost solid either, this is where I like to beat in trickles of milk until I get a lovely creamy, pipeable consistency.

– Now you can add your vanilla before setting aside to chill.

* Always layer some cling film directly on top of the creme pat, this will prevent a thick skin forming. Leave it on the side until its cooled down before putting in the fridge until you need it. You can leave it in your fridge, covered with the cling film layer for up to 3 days, just give it a good stir through when you want to use it.



Now its time for the cupcakes. I found what I think is the best vanilla sponge recipe around over on All recipes you can find that Here or just read on and i’ll explain.

– First preheat the oven to 170 degrees/ gas mark 3

– Next mix up the butter and sugar, before adding in the eggs and vanilla extract.

– Now add the flour and whisk for a good five minutes. The extra whisking time is a pain if you only have a hand whisker, but it really is needed for a light and fluffily cupcake.

– Spoon all of your mixture, divided evenly between twelve cupcake cases.

– And finally place on the middle shelf of your oven, baking for 12- 14 minutes.



So now you’re all ready to put everything together and build the cupcakes that dreams are made of.

First you’ll need to knife a circle inside your cupcake, making sure you don’t stab right through to the bottom. You can use the tip of your knife or a teaspoon to scoop out the middle of your cupcake. Slice of the centre of the cake from the bit you’ve just taken out, leaving a lid. Your cupcake should look like this.



Now, using a spoon scoop up some of your chilled creme patisserie and pack it into your cupcake. As tempting as it may be to really pack that cupcake, you want to be able to place the lid on and not have it all being pushed out. So not too much.



Now simply place your lid back on while you get to work on melting your chocolate.



There are a couple of ways to melt your chocolate, I like to do it the easiest way, simply snap up the chocolate and microwave in 20 second intervals. The only thing to remember when doing it this way is to stir in-between melting. Even if you chocolate squares are still perfectly formed once you’ve opened the microwave door, odds are if you give it a stir, they’ll all melt together. I usually only need around 40-50 seconds, there will still be lumps but after a bit of stiring the heat will melt whatever solids are left and I’ll have a lovely, glossy melted chocolate.

Now your chocolate is melted, simply dunk the top of your cupcakes in.



And thats it, it does take a little effort, but I promise it is so worth it. These cupcakes are just incredible.




The little woman pretends.


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