Last week, I felt so deprived from the kitchen, I went in and started baking all these things I was craving, even if I wasn’t able to taste them. Now I have quite a few recipes and quite a lot of pictures waiting for my attention. :)) Be patient..I’m getting to it (slowly :p)!

I had heard of (and tried) Boston Cream Doughnuts…yum…but then I heard of these cupcakes ;) and I got to my planning! A few posts ago, I mentioned I was invited for a ‘tea-party’…well this was one of the desserts I made. The next day though, I doubled the recipe and made 24…I wanted Mohammed to try them, and I wanted him to take them to work…I was fishing for feedback, constructive criticism, anything..I just wanted to know if they were good enough to post on jarofvanilla….and based on feedback, I concluded they were :))

I used mom’s cream recipe…it’s amazing! You make the pudding-like cream and you continuously beat it to cool it down…it becomes very silky. Once cooled, you add the powdered whip topping (such as Dream Whip) in powder form, to the pudding/cream and you beat well for a few minutes…and it is delish!

I suggest making the cream and ganache a day in advance and refrigerating. Once those are out of the way, making the cupcakes is really easy :))

The cupcake recipe is adapted from The Hummingbird Bakery Cake Days: Recipes to Make Every Day Special


Use large muffin cases; spoon batter in 2/3 of cases


Core the center of the cupcake and set the ‘cake piece’ aside; pipe or spoon cream into cupcakes


Trim the ‘cake pieces’ and place back on cupcakes


Frost with ganache; decorate with sprinkles




Boston Cream Cupcakes
Recipe type: Dessert
Serves: 12
Cupcakes with a creamy surprise in the middle! :)
For the Cream:
  • ¾ cup sugar
  • ⅔ cup flour, sifted
  • ½ liter milk
  • 1 teaspoon vanilla sugar
  • ½ packet powdered whip topping such as dream whip (or ¼ cup softened butter)
For the Chocolate Ganache:
  • ¼ cup heavy cream
  • ¾ cup semisweet chocolate, chopped
For the Cupcake:
  • 1¾ cup flour
  • 1 tablespoon baking powder
  • ⅓ cup butter, softened at room temperature
  • 1¼ cups sugar
  • 2 eggs, room temperature
  • 1 vanilla stick, or one teaspoon vanilla sugar
  • 1 cup milk, room temperature
Prepare the Cream:
  1. In a medium sized saucepan, whisk the sugar, flour and vanilla until smooth.
  2. Place saucepan on medium/low heat and stir continuously until the cream thickens and starts bubbling.
  3. Remove from heat and using the stand-up mixer or handheld electric mixer, beat well every few minutes until the cream cools.
  4. Once cooled, you can either add the softened butter and beat until smooth, or you can add ½ a packet of dream whip and beat well until it is fully incorporated into the cream.
  5. Cover the cream and refrigerate until ready to use.
Prepare the Chocolate Ganache
  1. Put the chopped chocolate into a medium sized bowl.
  2. In a small saucepan, bring the heavy cream to a simmer on medium heat.
  3. Pour the hot cream on top of the chocolate and set aside for 3 - 4 minutes.
  4. Using a silicon spatula or a spoon carefully mix the heavy cream and chocolate until it is fully incorporated and smooth. This may take a few minutes and it may initially seem like it will not come together, but continue stirring and mixing and it will be a smooth cream.
  5. Once cooled, cover and refrigerate until ready to use.
Prepare the Cupcakes
  1. Preheat oven to 190 degrees C (375 degrees F).
  2. Sift flour and baking powder together and set aside.
  3. In the bowl of a standup mixer fitted with the paddle attachment, beat the butter and sugar until creamed.
  4. Add the eggs one at a time and beat well after each addition. Add the vanilla and beat.
  5. Add the flour mixture in three additions alternating with the milk. Beat until just combined
  6. Use the large muffin paper cases for these cupcakes. Spoon the batter into the paper cases about ⅔ full.
  7. Bake for 18 - 20 minutes, or until cupcakes turn golden and they spring back when lightly touched. (You can also check by inserting a tester such as toothpick into a cupcake and checking if it comes out clean).
  8. Cool in the cupcake tray for 5 minutes, then put cupcakes on a wire rack and cool completely.
  9. Once the cupcakes have cooled, using a small sharp knife, core out the center of the cupcakes in the shape of a cone. Set the extra cake piece aside.
  10. Using a spoon, or a pipe, fill the center of the cupcakes with cream until the cream is nearly at the top, but not completely.
  11. Trim the extra piece of cake to fit the hole and patch up the hole.
  12. Frost top with the cooled and thickened chocolate ganache. Decorate with chocolate sprinkles.



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