Megan Conner Recipe

Boston Cream Cupcakes

By Megan Conner enviedindulgence

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

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!


4 large
2 c
1 c
whole milk
1/2 tsp
vanilla extract
1/2 stick
unsalted butter
2 c
self rising flour
1 c
heavy cream
8 oz
baking chocolate, semi-sweet, chopped
egg yolks
1/4 c
3/4 c
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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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!
Carmen Pernu CarmenPer
Oct 24, 2014
Thank you for sharing. Will make tonight. Sounds like these would be good for special occasions.
shirley newman cheifbaker
Oct 23, 2014
Sounds so good I can't wait to try these cupcakes!!!!
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?
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.