So moist. So delicious. And so much more.™

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.


So moist. So delicious. And so much more.™

1

Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)

2

Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!

3

Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cupcakes Another Cupcakes Recipe »

Cupcakes

Boston Cream Cupcakes

Amy Merola Recipe shared by:
| Follow this Baker

A delicious vanilla cupcake with classic boston cream center, topped with a chocolate glaze. Just like the donut in a neat little cupcake wrapper.

  • Hands-On Time:
  • Total Time:
  • Servings:
  • Rating:

Ingredients

  • CUPCAKE:
  • One box: Moist Deluxe Classic Yellow Cake Mix
  • + additional ingredients listed on box
  • PASTRY CREAM:
  • 1 cup whole milk
  • 4 T cornstarch
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 ounces (half stick) butter
  • 2 tsp best quality vanilla extract
  • Glaze:
  • 2 12 ounce bars of your favorite dark
  • semi-sweet chocolate, I use hershey's
  • 1 cup heavy whipping cream

Baking Instructions

  1. Prepare cupcakes as instructed on box.
  2. For the cream:
  3. Dissolve the cornstarch in 1/2 cup of cold milk. Add eggs to cornstarch mixture.?-Combine the rest of the milk and the sugar, and if using the vanilla bean, scrape the seeds from half the pod and add to milk and sugar in a medium saucepan. Bring to a boil. Remove from heat and slowly drizzle hot milk mixture into the egg/cornstarch mixture, whisking constantly. As the eggs become more comfortable with the hot temperature, you can add the milk more quickly.
  4. Pour this back into the saucepan and cook, over medium heat, stirring constantly with a whisk until the cream comes together. It will take a while, but once it starts, it will move quickly. Keep stirring until the cream has become thick. Cook until you see one or two bubbles pop from the cream, to make sure to cook out the chalky texture of the cornstarch.
  5. Transfer the pastry cream to a clean bowl. Beat in softened butter and if using the vanilla extract, add it here. Place over a bowl of ice water to cool quickly. Cover with plastic wrap on the surface to prevent a skin from building up. Keep over ice or in the refrigerator until use.
  6. For the Glaze:
  7. Bring heavy whipping cream to a boil over low to medium heat, remove from heat and pour over chocolate stir until smooth.
  8. Place cream filling in pastry bag and insert into cupcakes with a large icing tip ( I prefer a #22)
  9. After cupcakes are filled dipped tops into your melted chocolate.
  10. Let chill for 2 hours before serving.
  11. After cupcakes are filled

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe

Tips

Toasted Almonds

Toasted Almonds

If you don’t have toasted almonds, buy a package of slivered almonds and spread them out on a cookie tray. Toast in a 300®F oven for 5-7 minutes until golden brown.


Peanut Butter Mess

Peanut Butter Mess

Whenever I have to measure peanut butter in a plastic measuring cup, I first line the cup with cling wrap. You just measure away and pull the plastic wrap out with the peanut butter! No messy peanut butter clean-up in your measuring cup.





Keep Exploring

Back to Top
X

Cake Mixes

Classic

Signature

Decadent

Seasonal

Frosting

Creamy

Whipped

Brownies

Cookies

Muffins

Snack Size

Comstock® and Wilderness Fruit Fillings

Apple

Berry Medley

Blackberry

Blueberry

Cherry

Lemon/Lime

Peach

Raspberry

Strawberry