Megan Conner Recipe

Boston Cream Cupcakes

By Megan Conner enviedindulgence


Recipe Rating:
Serves:
makes 24 cupcakes
Prep Time:
Cook Time:
Cooking Method:
Bake

Megan's Story

Sponge cake for cupcake filled with pastry cream and topped with a chocolate ganache icing. These are a wonderful gulity pleasure.

Blue Ribbon Recipe

Notes from the Test Kitchen:
These cupcakes are WONDERFUL! This recipe is done completely from scratch and you sure can taste the difference. These take a little time and TLC during preparation, but I think you'll find the effort is well worth it!

Ingredients

SPONGE CAKE
4 large
eggs
2 c
sugar
1 c
whole milk
1/2 tsp
vanilla extract
1/2 stick
unsalted butter
2 c
self rising flour
GANACHE ICING
1 c
heavy cream
8 oz
baking chocolate, semi-sweet, chopped
PASTRY CREAM
4
egg yolks
1/4 c
cornstarch
3/4 c
sugar
2 c
whole milk (divided use)
1 tsp
vanilla extract
2 Tbsp
butter, unsalted at room temp

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Hashtag: #Cupcakes

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79 Comments

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Dawn Thom Dawn_Thom
Nov 1, 2014
Made these this week and used 1% milk...not a good idea! Will def. use whole milk next time as my cupcakes were very dense and didn't rise much and the filling was thin. I refrigerated the icing and filling over night and put them together the next morning and that helped some. Since my cupcakes were so dense, I took them out of the wrapper, cut them in half putting the creme filling in between and topping them off with the chocolate icing. They were a huge hit and that filling is just excellent!
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Carmen Pernu CarmenPer
Oct 24, 2014
Thank you for sharing. Will make tonight. Sounds like these would be good for special occasions.
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shirley newman cheifbaker
Oct 23, 2014
Sounds so good I can't wait to try these cupcakes!!!!
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Danielle Waters danielleh2os
Oct 23, 2014
Sorry this may be a silly question but I'm looking for something that doesn't need to be refrigerated. That being said do these need to be refrigerated?
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Lisa Ann Kelly syzygysb
Oct 23, 2014
It seems you posted this recipe 2011, but I wanted to add my comment anyway:

Looks wonderful, and I am very pleased to find it is "from scratch." So many Just a Pinch recipes appear good to me and then I find they are made with box cake and instant pudding. Your recipe has a lot less chemicals, being from scratch, and certainly looks worth the effort.

I only use organic ingredients (whenever possible), including whole wheat pastry flour instead of white flour. Can't wait to try this. Thanks for posting it. Love all the photos.