Boston Cream Cupcakes

Recipe by SharleneW
READY IN: 40mins
SERVES: 20-24




  • To make cupcakes: Preheat oven to 350°F.
  • Cream butter and sugar together with an electric mixer; add vanilla and eggs.
  • Sift dry ingredients together and add in 3 stages, alternating with the buttermilk.
  • Line muffin pans with paper liners.
  • Fill each about three-quarters full with batter.
  • Bake 15-20 minutes.
  • To make pastry cream: Bring milk just to boil in medium saucepan.
  • Whisk egg yolks, sugar and cornstarch together in a bowl.
  • Stir just a little of the hot milk into the egg mixture to equalize the temperatures.
  • Add a little more hot milk to the egg mixture and stir well again.
  • Then add all of the hot milk and stir.
  • Return mixture to saucepan; whisk over low heat constantly until mixture becomes thick.
  • Pour pastry cream into clean bowl and whisk in vanilla.
  • Whisk in butter 1 ounce at a time until smooth.
  • Cover surface with plastic wrap and chill until cool.
  • Fold whipped cream into chilled pastry cream.
  • To make chocolate glaze: Bring cream and corn syrup to boil.
  • Pour hot cream over chopped chocolate in a medium bowl.
  • Let hot cream sit on the chocolate for about 5 minutes.
  • Stir until chocolate is dissolved and smooth.
  • Stir in butter.
  • To assemble: Fill pastry bag with pastry cream; poke tip of pastry bag into top of each cupcake and inject each with some pastry cream.
  • OR slice each cupcake in half horizontally and spread some pastry cream in between layers.
  • OR remove a cone-shaped section from center of cupcake, fill hole with pastry cream and then replace cake piece.
  • Drizzle chocolate glaze over top of each cupcake.