Boston Cream Cupcakes

by Emily Grace

I’ve been in a mood for some Fancy Nancy cupcakes lately. I made funfetti the other night because it was easy, but I’ve really been craving something special. I came across this delightfully delectable Boston Cream Pie Cupcake recipe on the Martha Stewart website, and thought I’d share. I haven’t tried this recipe out, so I don’t want to make any promises, but I have tried the cheater BCP cupcake recipe that I provided as a side note at the bottom. Whichever you choose to try, let me know the results. As soon as I attempt the Martha one, I will let you know how it goes!

Boston Cream Pie Cupcakes (makes 18)


1 1/2 cups all-purpose flour, plus more for tins
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract


1. Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
2. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
3. Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
4. Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.

Vanilla Cream (makes 1 1/2 cups)


2 large egg yolks
1/4 cup sugar
2 tablespoons plus 1/2 teaspoon cornstarch
Pinch of salt
1 cup whole milk
1/2 teaspoon pure vanilla extract


1. Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
2. Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
3. Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

Chocolate-Ganache Glaze (makes about 1 1/4 cups)


2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup


1. Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.

***These are pretty delightful, but they are also kind of time consuming. If you want a simplified and super easy version just use boxed yellow cake mix (the kind with pudding is good for this), instant vanilla pudding as the vanilla cream, and milk chocolate icing warmed to be pourable in the microwave (about 30-45 seconds). It’s not perfect, but it makes for a super quick counterpart to this fancy recipe. Just follow the assembly of the cupcakes provided above, and you’ll have a treat that looks just the same.

What do you think? Perhaps they’re worth trying.

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