Boston Cream Pie Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1⅓ cups heavy cream
  • 3 egg yolks
  • ⅓ cup granulated sugar
  • Pinch of salt
  • 4 teaspoons cornstarch
  • 2 tablespoons unsalted butter, chilled and cut into 2 pieces
  • 1½ teaspoons vanilla extract
  • For the Cupcakes:
  • 1¾ cups all-purpose flour
  • 1 cup granulated sugar
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
  • 12 tablespoons unsalted butter, softened but still cool, cut into 12 pieces
  • 3 eggs
  • ¾ cup whole milk
  • 1½ teaspoons vanilla extract
  • For the Chocolate Glaze:
  • ¾ cup heavy cream
  • ¼ cup light corn syrup
  • 8 ounces bittersweet chocolate, finely chopped
  • ½ teaspoon vanilla extract
  1. Start with the Pastry Cream. Heat the cream in a medium sauce pan over medium heat. Bring it to a gentle simmer stirring frequently.
  2. Meanwhile beat together the yolks, salt and sugar. Add the cornstarch and whisk until it’s yellow and thick.
  3. When the cream has reached its full simmer whisk in the yolk mixture. Returning it to the heat and whisking constantly for about 1 to 2 minutes until it’s thick and glossy.
  4. Remove from the heat and whisk in the butter and vanilla extract until the butter is completely melted. Pour in to a bowl and push clingfilm onto the top of it. Place in the fridge to set. This will take at least 2 hours.
  5. For the cupcakes. Preheat the oven to 180°C (160°C fan). Line a muffin tray with cases.
  6. In a large bowl mix together the flour, sugar baking powder and salt. Add the butter one small piece at a time and continue to mix on a low speed until the mixture resembles bread crumbs.
  7. Add the eggs one at a time. Beating well after each addition and scraping down the sides after each one.
  8. Add the milk and vanilla, increasing the speed of your mixer to medium and beat until it’s light and fluffy (around 3 minutes). There should be no lumps remaining.
  9. Fill the cases ¾ full and place in the middle of the pre-heated oven. Bake for 18-20 minutes. A tooth pick inserted into the middle should come out clean. Allow to cool for a few minutes in the pan before transferring to a wire rack to cool completely.
  10. Make the Ganache. Combine the cream, corn syrup, chocolate and vanilla in a saucepan over a medium heat. Stirring constantly to prevent it from catching. Mix until the mixture is completely smooth. Set aside and allow to cool/thicken at room temperature, at least 30 minutes.
  11. Assembling the cakes. Using a small knife cut a small circle from the middle of the cake, about half way down into the cake. Carefully take this cone out and cut away most of the base so it just has a “lid” left. Using a piping bag/syringe with no nozzle, pipe the cream mixture into the centre of the cake before returning the lid and pushing down to make the top of the cake flat again.
  12. Spoon the ganache over the top of the cakes and place in the fridge them to set.
Recipe by The Bearded Bakery at