Real Recipes From Real Home Cooks ®

boston cream cupcakes

(19 ratings)
Blue Ribbon Recipe by
Megan Conner
Jumping Branch, WV

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

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
(19 ratings)
yield serving(s)
prep time 25 Min
cook time 15 Min
method Bake

Ingredients For boston cream cupcakes

  • 4 lg
  • 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
  • 4
    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

How To Make boston cream cupcakes

  • 1
    CAKE: Preheat oven to 350 and line your cupcake tins. Beat 4 eggs in a bowl, gradually adding sugar, until well incorporated (takes about 4-5 minutes). Add vanilla extract and blend until well incorporated. Gradually add the flour.
  • 2
    Heat one cup of milk and the butter until the butter is melted. Add to batter and mix well.
  • 3
    Use 1/4 cup measuring cup to scoop the batter into the cupcake tins. Bake for 11-12 minutes, until golden brown. Let cool completely.
  • 4
    GANACHE: Place chocolate in separate bowl. Heat one cup of heavy cream on the stove until it comes to a boil. As soon as it comes to a boil, pour over the chocolate. Stir until well combined, then refrigerate 20 to 30 minutes, until the mixture becomes slightly thick.
  • 5
    PASTRY CREAM: While the ganache is chilling, start on your pastry cream. In a mixing bowl, combine cornstarch and remaining sugar. Whisk in 1/2 cup milk. Using a wooden spoon, blend the four lightly beaten egg yolks into the cornstarch and sugar mixture. Stir until completely smooth.
  • 6
    In a sauce pan or pot, heat remaining 1 1/2 cups milk. Bring to a simmer (do not boil) and remove the pan from the heat. Temper egg mixture by gradually drizzling in the hot milk, whisking constantly.
  • 7
    Return the mixture to the saucepan and continue cooking over low-medium heat, vigorously stirring with the whisk until the mixture comes to a boil and the whisk leaves a trail in the pastry cream. (It will take a little while to come to a boil – about 5 minutes.)
  • 8
    Remove from the heat as soon as you reach that consistency (if you leave on a stove too long, it won’t be soft and creamy pasty cream). Add vanilla extract and remaining butter. Stir well until well blended.
  • 9
    Cover the pastry cream surface with plastic wrap and put into the fridge until the pastry cream is cool - about 15 minutes.
  • 10
    ASSEMBLE: Once cupcakes are cooled, cut a circle out of the top of the cupcake and scoop just a little bit out of the cupcake center. (Keep the top the circle you cut out.)
  • 11
    Fill the cupcake with the pastry cream, put the top back on the cupcake and top with ganache. Enjoy!