Boston Cream Cupcakes

Boston Cream Cupcakes

Boston Cream Cupcakes


The last of my trio of cakes for the charity bake sale at work, Boston Cream Cupcakes.  The other two were: Blueberry Cupcakes and Moist Banana Loaf With Chocolate Chips. This one I think I like the best – not to say the other two were not good – they were really nice, but I love the blend of the custard within this cake and the light fluffy chocolate mousse that adorns the cake. The cake itself is so light but still so tasty – its like eating tasting air it that light! 🙂 🙂 This has to be my favourite recipe to date. You have to try and bake these to see what I’m on about!!  🙂

Ingredients for the sponge:

  • 80 grams unsalted butter
  • 280 grams caster sugar
  • 240 grams plain flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 240 ml whole milk
  • 2 large eggs
  • 1 tsp vanilla essence

Ingredients for the filling:

  • 250ml whole milk
  • 1/2 tsp vanilla essence
  • 2 large egg yolks
  • 50 grams caster sugar
  • 1 tbsp plain flour
  • 1 tbsp cornflour

For the frosting:

  • 300 grams icing sugar
  • 100 grams cocoa powder
  • 160 grams unsalted butter
  • 80 ml whole milk

Preheat the oven to 109 degree C (375F or Gas Mark 5)

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Weigh out 80 grams on unsalted butter and 280 grams of caster sugar.

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Weigh out 240 grams of plain flour and measure out 240 ml of whole milk

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Using a handheld electric whisk of a freestanding mixer with a paddle attachment, mix the butter, sugar, flour, baking powder and salt on a low speed until the mixture resembles fine breadcrumbs.

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Break the two eggs into the milk, and add the vanilla essence, Whisk by hand.

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Pour 3/4 of the egg-milk mixture into the dry ingredients and mix on a low speed to combine.Increase the speed to medium and keep mixing until smooth and thick, don’t forget to scrap sides of the bowl!  Add the remaining egg-milk mixture and beat till combined and smooth.

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Spoon the batter into paper cases until the are 2/3 full. Bake in the oven for 19 minutes or until well risen and springy to the touch, then leave to cool completely.

While the cupcakes are cooling, make the custard filling:

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Weigh out 250 ml of whole milk and 50 grams of caster sugar

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Put milk and 1/2 tsp vanilla essence into a small saucepan and bring to the boil – stirring so as not to over boil.

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Meanwhile, whisk the two egg yolks, caster sugar,  1 tbsp of plain flour and 1 tbs of corn flour together by hand in a bowl until smooth and well combined.

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Once the milk is boiling, remove from heat and pour 4-5 tbsp into the egg-yolk mixture so as to loosen it.

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Then, return this to the pan of hot milk and vanilla and stir all ingredients until well combined.  Return the pan to heat and bring to the boil, whisking constantly to prevent lumps. Boil for at least 1 minute to ensure the flour is properly cooked.

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Once thickened, tip the custard into a bowl and cover with cling film to percent a skin from forming, then leave to cool completely for 30 – 40 minutes .

Make the frosting:

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Weigh out 160 grams unsalted flour and 100 grams cocoa powder

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Weigh out 250 grams of icing sugar (I later topped this up by 50 grams to make 300grams) and 80 ml of whole milk.

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Using an electric whisk or freestanding mixer with a paddle attachment, beat together the icing sugar, cocoa powder and butter until sandy in texture.

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Gradually pour in the milk then increase the speed to high and whisk until soft and fluffy. Taste the mixture – if you want it sweeter, add more icing sugar, or if you want it more chocolatey, add more cocoa.

Here comes the fun part:

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Using a sharp knife, cut a conical shape in the center of each cupcake about 2cm in diameter and 3cm deep, reserving the scooped out sponge.

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Pipe or spoon the cooled custard into the hole in each cake.  You might have to take a little bit off the sponge bit you cut of, just so it sits nicely on top of the custard.


Replace the sponge lid and voila! – no one even has to know that the center of this cupcake holds a custard surprise as you are going to put the chocolate frosting to cover any evidence of center hole cutting!

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Using a palette knife, or an ordinary butter knife, smooth the chocolate frosting on the top of these babies and serve up.  They taste G.O.R.G.E.O.U.S.

Handy tip: Make more custard, as if like me, you overdid some cupcakes, you will run out quick! I would recommend two servings of the custard recipe and if you have balance, there is always a sticky pudding in the the cupboard you can have it with! 🙂 🙂

Happy baking lovelies!


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