Boston Cream Cupcake recipe

January 13, 2015

A week ago I tried to make Boston Cream Cupcakes for the very first time. Now for those of you who don’t know what a Boston Cream Cupcake is, let me explain. They are vanilla sponge cupcakes filled with homemade vanilla custard, which are then smothered in rich chocolate icing. Sound good? You’re nodding yes right now, aren’t you?

So I made them and I was happy with the way they came out, the custard was nice and smooth and not too sweet, which is great, because the icing is pretty decadent, so they compliment each other well. The cupcakes themselves I thought could of been a bit lighter, maybe I didn’t beat the mixture enough, I’ll try that next time. The chocolate icing is rich and dark and tastes so nice, but I think I had too much of it on each cupcake, so next time I’m not going to pipe it on, but rather spread some on with a small pallet knife.

I got this recipe out my Hummingbird Bakery book and I will definitely try baking these again, just with the couple of adjustments I mentioned. If you try make them, let me know how they come out and if you made anyone happy with them. Happy baking.

Makes 12- 16 cupcakes

Sponge cake recipe:

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

Method for making the vanilla sponge:

Preheat the oven to 180° and line a cupcake tray with cases
Mix together the butter, sugar, flour, baking powder and salt using an electric whisk or mixer (with the paddle attachment). Mix on a low speed until the mixture resembles breadcrumbs
Place the remaining ingredients in a jug and whisk by hand
Pour three quarters of the milky 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
Add the remaining milk mixture and beat until combined and smooth
Spoon the batter into the muffin cases, filling them by two thirds (I find this is usually enough for 16 cupcakes)
Bake in the oven for 18-20 minutes then leave to cool completely.

Ingredients for the filling:

250ml whole milk
1/2 tsp vanilla essence (Again – I used vanilla paste)
2 large egg yolks
50g caster sugar
1 tbsp plain flour
1 tbs cornflour

Method for making and adding the custard filling:

While the cupcakes are cooling, make the filling
Pour the milk and vanilla essence into a saucepan and bring to the boil
Meanwhile, whisk the remaining ingredients together by hand in a bowl until smooth and well combined
Once the milk is boiling, remove from the heat and pour 4-5 tablespoons into the egg yolk mixture to loosen
Return the mixture to the pan of hot milk, stirring to incorporate
Return the pan to the heat and bring to the boil. Whisk constantly to prevent lumps forming. Boil for at least 1 minute to ensure the flour is properly cooked
Once thickened, tip the cutard into a bowl and cover with cling film to prevent a skin from forming then leave to cool completely for at least 40 minutes
When the cakes are cooled make a hole in the centre of each cupcake with a sharp knife. Keep the pieces of sponge that you have cut out! The hole should be just deep enough for a teaspoon of filling
Spoon the custard mixture into the hole in each cake then replace the sponge lid

Ingredients for the chocolate topping:

400g icing sugar
100g cocoa powder
160g unsalted butter – softened
80ml whole milk
Finely grated dark chocolate to decorate (optional)

Method for making the frosting:

To make the frosting, use an electric whisk or freestanding mixer with the paddle attachment
Slowly beat together the icing sugar, cocoa powder and butter until sandy in texture
Gradually pour in the milk, then increase the speed to high and whisk until soft and fluffy
Fill a piping bag with the frosting and pipe the frosting onto each cupcake – next time I’m using a pallet knife.
Sprinkle with grated chocolate to decorate