Recipe: Boston Cream Cupcakes


Boston Cream Cupcakes

This is a delicious recipe, once again from The Hummingbird Bakery. The sponge for these cupcakes is super moist and absolutely lovely, and the sponge, the custard and the chocolate frosting taste beautiful together. As usual with these recipes, they crazily overestimate the amount of frosting needed, so I halved everything from the frosting portion of the recipe. Also, I didn’t have a lot of time, so I also made the custard with custard powder, rather than making custard from scratch, but I’ve still left that bit of the recipe in here. Enjoy!


For the sponge:
80g unsalted butter, softened
280g caster sugar
240g plain flour
1 tbsp baking powder
1/4 tsp salt
240ml milk
2 large eggs
1 tsp vanilla essence

For the filling:
250ml milk
1/2 tsp vanilla essence
2 large egg yolks
50g caster sugar
1 tbsp plain flour
1 tbsp cornflour

For the frosting:
400g icing sugar
100g cocoa powder
160g softened butter
80ml milk

Preheat the oven to 190C. Line a muffin tin with cases – you’ll need 12-16. With an electric mixer, mix the butter, sugar, flour, baking powder and salt on a low speed until mixture resembles fine breadcrumbs. Put the remaining sponge ingredients in a jug and whisk by hand to combine. Pour three-quarters of this mixture into the batter and mix until combined. Add the remaining liquid and increase the speed until mixture is smooth. Fill cases two-thirds of the way up. Bake for 18-20 minutes until well risen and springy to the touch. Cool completely.

Make the custard filling – Heat the milk and vanilla and bring to a boil. Meanwhile, whisk remaining ingredients together by hand in a bowl until smooth and well combined. Once milk is boiling, remove from heat and pour 4-5 tablespoons into the egg yolk mixture to loosen, then return this mixture to the hot milk in the pan. Stir to incorporate then return to the heat , whisking constantly to prevent lumps. Boil for at least one minute so flour is cooked properly. When thickened, pour into a bowl and cool completely for 30-40, covering with cling film to stop a skin forming.

Make the frosting: Slowly beat together the icing sugar, cocoa powder and butter until sandy in texture. Pour in the milk gradually and whisk until soft and fluffy.

Using a sharp knife, make a hole in the centre of each cupcake about 2cm in diameter and 3cm deep, reserving scooped out sponge. Pipe/spoon custard into centres then replace sponge lids. Spread or pipe with chocolate frosting.

Boston Cream Cupcakes 1

Boston Cream Cupcakes 2

Boston Cream Cupcakes 3

Boston Cream Cupcakes 4

Boston Cream Cupcakes 5

Boston Cream Cupcakes 6

Boston Cream Cupcakes 7

Boston Cream Cupcakes 8

Boston Cream Cupcakes 9

Boston Cream Cupcakes 10

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