Boston Cream Cupcakes

Prep time: 30 minutes

Cook time: 40-45 minutes

Cupcake Materials:

  • 1 vanilla box cake
  • Add in one additional egg
  • Substitute oil for melted butter (double the amount)
  • Substitute milk for water
  • 1 tbs. vanilla

Custard Materials:

  • 3/4 cup whole milk
  • 1 egg yolk
  • 1 tbs. flour
  • 1 tbs. sugar
  • 1 tbs. vanilla extract or paste
  • 1/4 tsp. salt

Chocolate topping:

  • 1 4 oz bar semi-sweet chocolate or 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Cupcake Process:

  1. Preheat the oven to 325 degrees and line cupcake tins with liners (makes about 24 cupcakes).
  2. Mix all the ingredients together.
  3. Fill cupcake liners 90 % of the way and bake 25-30 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean.
  4. Set aside to cool completely.

If you don’t want to add in the substitutions then just feel free to follow the directions on the box.

Custard Process:

  1. Ina nonstick sauce pan add in all the ingredient and mix together well.
  2. Turn the heat on to medium low and cook until the mixture thickens, stirring the whole time. This may take a while so be patient.
  3. Transfer the mixture to a clean bowl and cover with plastic wrap, making sure the plastic wrap is touching the custard. Place in the fridge to cool.

Chocolate Topping:

  1. In a small sauce pan add in the whipping cream.
  2. Heat the cream till it’s hot  but being careful not to boil the cream.
  3. Pour the cream over the chocolate and set aside for 2-3 minutes.
  4. Mix well to make a delicious chocolate mixture.


  1. Take a spoon and scoop out the middle of the cupcakes.
  2. Scoop a tbs. or so of the custard into the middle of the cupcake and top with chocolate.
  3. ENJOY!

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