Boston Cream Pie Cupcakes

boston cream pie cupcakes | Vagabond BakingA final post of 2012, and wishing you all a very happy new year!

I’m ending this first year of blogging with three of my favourite things in cupcake form, the three c’s: cake, custard and chocolate.

Normally a cake, Boston Cream Pie is two layers of vanilla sponge filled with creme patissiere or cream and topped with delicious chocolate ganache. I’ve simply baked my favourite vanilla cupcake recipe, filled the baked buns with a hidden centre of easy creme patissiere and flooded the tops with dreamy ganache.

If you wanted to make them even easier, you could use ready-made custard in place of the creme patissiere.

Boston Cream Pie Cupcakes | Vagabond Baking

I haven’t baked, other than making another Bernese Hazelnut Tart for Christmas dinner, since we got back to the UK from Switzerland mid December.

I was ill in London then never got chance to bake over Christmas in Yorkshire. We are now down in the Midlands visiting my family, they have just moved house and have a lovely big kitchen, I was back in my element: baking!

I made these yesterday, baked the cakes and made the creme patissiere before heading off to watch The Hobbit, An Unexpected Journey {so wonderful to return to Middle Earth ♥} then finishing them off later in the evening.

Boston Cream Pie Cupcakes

For the vanilla cakes

{or use your favourite vanilla sponge cupcake recipe}:

oven 180 C / gas 4 /350 F

12 hole muffin pan lined with paper cases

  • 125 g {4 ounces}soft unsalted butter
  • 125 g {1/2 cup} golden caster sugar
  • 2 free range eggs
  • 140 g {1 1/4 cups) self-raising flour
  • 1 tsp vanilla extract
  • 4 tbsp milk

Put all of the ingredients into a large bowl and beat, ideally with an electric mixer, until you get a smooth batter. Add a spot more milk if it appears a bit on the thick side. You can make them by hand if you prefer, cream the butter and sugar until light and fluffy with a wooden spoon, add the eggs one at a time and beat well. Sift over the flour and fold in with a metal spoon. Stir in the milk. Divide the batter into the paper cases, 3/4s full. Bake for 25-30 minutes until risen and golden and a cake tester comes out clean. Cool on a wire rack.

Creme Patissiere 

{adapted from this recipe by Donal Skehan}

{or use ready-made custard for instant results!}

  • 3 free-range egg yolks
  • 60 g {1/4 cup} golden caster sugar
  • 22 g {3 tbsp} cornflour {cornstarch}
  • 225 ml {1 cup} milk
  • 1 tsp vanilla extract
  • 1 tbsp icing sugar to prevent a skin forming

In a bowl, beat the egg yolks, sugar, cornflour and vanilla extract with a balloon whisk until thick.

Put the milk into a saucepan and gently bring up to the boil. Once it reaches boiling point, take it off the heat and pour it over the egg yolk mixture and whisk it together. Pour it back into the pan over a medium flame, continually stirring with a wooden spoon until it becomes a very thick custard. Transfer it into a clean bowl and sift a fine dusting of icing sugar over the surface to prevent a skin forming. Cover with cling film or a disc of parchment touching the surface and leave to cool. If it is left to go very cold it will set, just whisk it to loosen.

Making creme patissiere

For the ganache topping:
  • 150 ml {2/3 cup} double {heavy} cream
  • 100 g {3 1/2 ounces) dark chocolate
  • 1 tsp butter
  • 2 tsp caster sugar to sweeten if the chocolate is quite bitter {optional}

Chop the chocolate really finely, or better still grate it. Place it into a bowl and set aside.

Bring the cream carefully to the boil in a saucepan, take off the heat and pour over the chocolate. Quickly stir, the chocolate will melt into the hot cream. Use a balloon whisk to beat it, adding the teaspoon of butter to add gloss. Beat it for a minute or two until thick and smooth. Taste, and add a touch of sugar to sweeten if necessary. Allow to cool.

Boston Cream Pie Cupcakes

To assemble, cut a void from the centre of each cake and fill with the cooled creme patissiere.

Spoon over the ganache and give the cake a light tap on the tabletop to level the chocolate for a smooth finish.

Let the ganache set before serving, if you can resist them that long!

Boston Cream Pie Cupcakes | Vagabond Baking

Boston Cream Pie Cupcakes | Vagabond Baking

Pin this recipe for later:

Boston Cream Pie Cupcakes

Wishing you all a happy and adventurous 2013!
Try these, don’t disappear!

Peanut Butter and White Chocolate Blondies They’re gluten-free and they’re awesome!

Chocolate Guinness Cake Hands down, the best cake ever! I’ve yet to meet anyone who didn’t want seconds!

Peanut Butter Salted Caramel Squares Yes, they’re as good as they sound!

French Chocolate Cake Oo la la, and gluten free!

By Rachel A Davis   Follow on Bloglovin

21 Responses

  1. CarpeBriem says:

    This is the next thing I’m going to try! Thanks for an amazingly easy recipe to follow 🙂

  2. Dave says:

    So glad you got a bright sunny day in Switzerland! I love those photos with blue sky over sparkling snow, beautiful!

  3. Sophie33 says:

    What stunning & truly appetizing filled cupcakes! They look very stylish & magnificent even! A Happy 2013 filled with tons of laughter, joy, really good food & great adventures too!

  4. I needed a cream filling recipe that doesn’t use gelatin…perfect! Thanks and Happy New Year!

  5. mollisia says:

    they looks amazing! just perfect! I wish they were made by me 🙂 they must be delicious!

  6. mmmarzipan says:

    These really do look amazing (as do your other pics). I have never made filled cupcakes in all the time I have been cupcake baking! Thank you for the inspiration and for sharing yet another great recipe! Happy New Year and happy travels 🙂 xx

  7. Jorie says:

    Thanks for sharing! I loooove Boston Cream Pie and never thought to put them in cupcake form. Your pics of Switzerland are so gorgeous. What a time to be there!

  8. oh wow. wow wow wow. i want to live in those snowy, swiss alps photos! so beautiful.
    and, these cupcakes will definitely go on my to-bake list!

  9. NickkiT says:

    These cupcakes look stunning! I actually have some leftover egg yolks and choc ganache in the fridge…this could be fate! Switzerland looks so beauitful, I’d love to visit one day.

  10. These look beautiful and delicious! Happy new year!

  1. January 1, 2013

    […] Boston Cream Pie Cupcakes. […]

This site uses Cookies - By using this site or closing this you agree to our Cookies policy.
Accept Cookies
x