Boston Cream Pie Cupcakes

A couple years ago while on vacation to Boston, I had the most delicious Boston Cream Pie from Flour Bakery near MIT, which is the inspiration to my Boston Cream Pie Cupcakes.

These delicious Boston Cream Pie Cupcakes start with a buttery vanilla cupcake, filled with a light and yummy diplomat cream, then topped with a silky chocolate drizzle. You and your family will love these cupcakes.

Let’s BAKE!


150 grams unbleached flour (1-1/8 cup)
150 grams unsalted butter (2/3 cup)
150 grams caster sugar (3/4 cup)
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2 large eggs
3 tablespoons milk
1/4 teaspoon vanilla extract

2 cups heavy cream (1 pint or 480 ml)
3/4 cup nonfat milk (180 ml)
2 large eggs, room temperature
2 large egg yolks, room temperature
2/3 cup caster sugar (136 grams)
1/3 cup cornstarch (40 grams)
2 teaspoons vanilla extract

1/2 cup heavy cream (4 oz.)

114 grams dark chocolate (4 oz.)
2 teaspoons vegetable oil



Preheat oven to 350 degrees F. (170-degrees C.). In a mixing bowl of a stand mixer, combine flour, butter, caster sugar, baking powder, salt, baking soda, and eggs; beat on medium speed for 1 minute until combined. With mixer on low, add milk and vanilla extract; increase speed to medium, beat 30 seconds. Scrape down; on medium speed, beat for 10 additional seconds.

Spoon batter into unlined 12-cup muffin tin (batter is thick), 1/2 full. Bake at 350-degrees F. (170-degrees C.) for 15-20 minutes until internal temperature is 200-degrees F. or until toothpick comes out clean. Cool completely on cooling rack.


In a large bowl, whisk together eggs, egg yolks, and sugar until lighter yellow in color. Whisk in cornstarch until thoroughly blended and no lumps remain; set aside. In a medium saucepan, heat the cream and milk to a scald (little bubbles around the edges). Slowly whisk about 1/3 cup of hot cream mixture into the egg mixture, until incorporated. Slowly whisk in remaining hot cream mixture. Pour mixture back into sauce pan; add vanilla extract. Cook over medium heat stirring constantly with the whisk, until thickened and slowly boiling (like mudpits). Remove from heat, put mixture through sieve, to remove any lumps. Cover with plastic wrap, lightly pressing the plastic wrap against the surface of the pastry cream to prevent a skin from forming.

Chill at least 2 hours, or until ready to serve. Pastry Cream will last about 3-4 days in the refrigerator. (this recipe makes more pastry cream than you need for the cupcakes).


Whip 1/2 cup cold heavy cream to stiff peaks. Fold in 1 cup of the pastry cream. Put Diplomat Cream in a 12-inch piping fitted with a #12 tip.


Cut each cupcake in half horizontally. Pipe Diplomat Cream on the bottom half of the cupcake; set top half on top of the Diplomat Cream.


Combine dark chocolate and vegetable oil. Microwave 30 seconds, stir. Repeat until melted. Spoon about 1 tablespoon over the top of each cupcake, letting excess drip down the sides.

Refrigerate for 1 hour. Serve and enjoy!

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