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Boston Cream Cupcakes

Ingredients

Custard Filling

  • 2 cups milk
  • 1/2 cup sugar
  • 3 Tbsp cornstarch
  • Pinch of salt
  • 4 egg yolks lightly beaten
  • 4 Tbsp unsalted butter
  • 2 tsp vanilla extract

Chocolate Frosting

  • 2 cups powdered sugar sifted
  • 1/3 cup cocoa powder sifted
  • pinch of salt
  • 2 Tbsp milk
  • 2 tsp vanilla extract

Instructions

Cupcakes

  1. Prepare your favorite white or yellow cake recipe.

Custard Filling

  1. In a saucepan, bring the milk to a simmer. Meanwhile, in a medium bowl, stir together the sugar, cornstarch and salt. Gradually add the hot milk to the sugar mixture, whisking constantly until smooth. Pour the mixture back into the saucepan, and cook over medium heat, stirring constantly, until the mixture boils and thickens. Whisk in the egg yolks, then cook, stirring constantly until the mixture thickens slightly. Remove from heat, then stir in butter and vanilla and mix well. Strain through a fine mesh strainer or sieve if desired. Refrigerate until cooled.

Chocolate Frosting

  1. Whisk together dry ingredients. Gradually add milk and extract, then whisk until very smooth.

Assembly

  1. Fill cupcakes with custard, then smooth the top and allow to crust slightly. Spoon a small amount of chocolate frosting over the cupcake, allowing it to level before adding more.

Recipe Notes

Custard adapted from Pies & Tarts, by John Phillip Carroll.