These cupcakes are a playful twist on the classic Boston cream pie. I’ve added cocoa powder to the cake, while keeping the classic custard filling really rich and luscious, but the real star is an easy creme patissiere that saves on time without sacrificing flavour. Friends have declared them “amazing”, and they’d be a strong contender for any work Bake Off competition or casual celebration.
Boston cream pie cupcakes
Prep 10 min
Chill 4 hr
Cook 50 min, plus cooling
Makes 12
For the cupcakes
100g plain flour
30g cocoa powder
½ tsp baking powder
½ tsp bicarbonate of soda
Sea salt
2 large eggs
100g caster sugar
50g dark brown sugar
80ml neutral oil, such as vegetable
130ml buttermilk
For the creme patissiere
50g caster sugar
1½ tbsp cornflour
1 tsp plain flour
200ml double cream
150ml whole milk
4 egg yolks
25g butter, softened
For the ganache
65ml double cream
1 tsp honey
45g dark chocolate, chopped
Heat the oven to 175C (165C fan)/365F/gas 4½ and line a 12-hole muffin tin with cases.
In a large bowl, whisk the flour, cocoa powder, baking powder, bicarbonate of soda and a large pinch of salt. In a second bowl, mix the eggs, sugars, oil and buttermilk.
Pour the wet mixture into the dry, then whisk until smooth, ensuring no lumps remain. Divide the batter evenly between the cupcake cases, filling each one by halfway, then bake for 18-20 minutes, until a skewer inserted into the centre comes out clean. Put the cupcakes on a rack to cool completely.
To make the creme patissiere. In a saucepan, whisk the sugar, cornflour, flour and a pinch of salt in a saucepan, then add 150ml of the double cream and whisk again until smooth. Stir in the milk and whisk again, then whisk in the egg yolks until fully combined. Put the pan on a medium heat and cook, whisking constantly, until the mixture thickens. Once it’s bubbling, cook for two to three minutes more, then take off the heat and whisk in the softened butter. Transfer to a bowl, cover with a sheet of clingfilm directly on the surface, and leave to cool to room temperature before chilling for four hours.
Whip the chilled creme pat with an electric mixer, then beat in the remaining 50ml cold double cream until smooth and thick.
For the ganache, heat the double cream and honey in a small pan until steaming. Take off the heat, add the chopped chocolate and a pinch of salt, and stir until smooth. Cool to room temperature.
To assemble, pipe or spoon a generous amount of creme patissiere on to each cooled cupcake, then top with a spoonful of ganache, letting it drip over the sides slightly.
