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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:


  • One box: Moist Deluxe Classic Yellow Cake Mix
  • + additional ingredients listed on box
  • 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

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