These Boston Cream Pie Cupcakes have a delicious vanilla sponge. Each with a scooped out centre that's filled with a creamy Crème Patissiere, (Pastry Cream) Which is then topped with swirls of delicious chocolate glaze.
How to make Boston Cream Pie Cupcakes
Just like a whole Boston Cream Pie cake, there are three steps that you need to take.
- Crème Patissiere ( Pastry Cream). It needs to set in the fridge.
- Chocolate glaze. Which is a great alternative to making the traditional chocolate ganache. Melt the chocolate and butter in a heat proof bowl over a pan of simmering water. Stir frequently until melted and smooth. Leave to one side to cool while you make the cake.
- Sponge cupcakes. This recipe uses the same basic ingredients for making a Victoria Sandwich Cake. A staple cake recipe for all home bakers.
Crème Patissiere can be used in all kinds of cake and tart recipes. Such as this Raspberry and Blueberry Custard (Crème Pâtissière) tart
A great alternative to buttercream
For many people, buttercream can be far too sweet. Which is why pastry cream is a great alternative. To help prevent a skin forming on top of the Crème Patissiere it's important that you cover it will cling film or similar. Place in the fridge to set.
Once you have made the cake batter, place an even amount into each individual paper case. Using an ice cream scoop makes the job easier.
Bake in the centre of the oven for 15 to 20 mins. Or until baked and slightly golden looking. Testing the centre of each cake with a skewer until it comes out clean. Leave them to cool completely.
When the cupcakes have cooled completely, and the crème pâtissière has set. Scoop out the centre of each cupcake with a sharp knife. Fill with a spoonful of crème pâtissière.
Replace the scooped out sponge onto of the crème pâtissière and decorate with a swirl of chocolate glaze.
If you love these Boston Cream Pie Cupcakes, you may want to make the whole cake version.
Other recipes that have Creme Patissiere as a filling or Chocolate Glaze as a topping.
Boston Cream Pie Cupcakes
- Muffin Cases
Ingredients - Imperial /oz are approx weights which are calculated by a 3rd party app
For the Crème patissiere
- 125 ml whole milk
- 125 ml double cream
- 1 tsp teaspoon vanilla extract or one whole vanilla pod. Seeds scraped
- 50 g caster sugar
- 3 medium egg yolks
- 20 g cornflour
- 200 g dark or milk chocolate roughly chopped
- 90 g unsalted butter
For the Cake
- 225 g unsalted butter at room temperature
- 225 g caster sugar
- 4 medium eggs
- 225 g self raising flour
- 1 teaspoon vanilla extract
- Pour the milk and cream into a pan. Add the vanilla pod and seeds, if using. Scald the milk by placing it over a low heat and bringing it to just below boiling point, then remove from the heat. If using Vanilla extract, add at this point.
- In a medium sized bowl, whisk together the sugar and egg yolks until you have a thick creamy consistency. Add the cornflour and mix until well combined. Gradually pour the hot milk mixture, through a sieve to remove any bits, over the egg mixture and mix well, then return to a clean pan. Place over a medium heat and cook gently, whisking constantly to avoid lumps forming.
- As soon as it begins to thicken, this will only take a couple of minutes, take off the heat and keep mixing until it all comes together into a thick smooth creamy consistency with no lumps. This may take an extra minute or two.
- Transfer the crème pâtissière to a clean bowl and cover the surface of the crème with cling film to avoid a skin forming. Place in the fridge to cool and set.
Make the chocolate glaze
- Melt the chocolate and butter in a heat proof bowl over a pan of simmering water. Stir frequently until melted and smooth. Leave to one side to cool while you make the cake.
Make the Vanilla Cupcakes
- Preheat the oven to 180°c conventional/160°c fan. Place about 16 cupcakes or muffin cases in muffin tin trays
- Using an electric mixer. Beat the butter and sugar together until light and fluffy. If needed, scraping down the sides of the bowl as you go along.
- Add the eggs, one at a time, beating well after each addition. Add a little flour in between each egg. This will help prevent curdling.
- Add the vanilla extract then gradually add the remaining flour. Mix until well combined.
- Using an ice cream scoop, place an even amount of cake batter into each individual paper case.
- Bake in the centre of the oven for 15 mins. Or until baked and slightly golden looking. Testing the centre of each cake with a skewer until it comes out clean. Leave to cool completely.
- When the cupcakes have cooled completely, and the crème pâtissière has set. Scoop out the centre of each cupcake with a sharp knife. Fill with a spoonful of creme patissiere. Replace the scooped out sponge onto of the crème pâtissière and decorate with a swirl of chocolate glaze.