Boston Creme Cupcakes


Boston Creme Cupcakes | From My Sweet Heart

HaPpY BiRtHdAy MiKe!!!

I have an amazing story to tell you.  At least it’s amazing and special to me.  I recently had the occasion to have cocktails with my high school sweetheart.  What’s so amazing you ask?  It’s just that we have not seen each other in nearly 35 years!!!

I truly believe that nothing in life is random.  And that everything happens for a reason.  And I am trying to understand why I am given this second chance at friendship.  For me, I think I know.  I struggle to understand how some can take friendship for granted; or worse, can let go so easily after investing much time and emotion.  But second chances of this magnitude don’t come along every day.  And so it is that I know, despite what time has passed, that this is a friendship I will treasure and nurture for all the days of my life.  Mike recently suggested that I get back to our roots and make a Boston Creme Pie.  So here’s  to prom pictures and pansies and Boston Creme Cupcakes and many more birthday celebrations to come…..and to many, many more years of friendship!


6 TBSP unsalted butter, cut into pieces, (plus more at room temperature for tins)

1 1/2 cups all purpose flour, (plus more for tins)

1 1/2 tsp baking powder

1/2 tsp salt

1/2 c milk

3 large eggs, room temperature

1 c sugar

2 tsp pure vanilla extract

Boston Creme Cupcakes | From My Sweet Heart


Preheat oven to 350°F.  Brush muffin tins with softened butter and dust with flour, shaking out excess.  In a bowl, mix together the flour, baking powder, and salt.  In a sauce pan over low heat, combine milk and butter.

Using an electric mixer on high speed, whisk together the eggs and sugar until fluffy, pale yellow, and thick enough to hold a ribbon, about 5 minutes.  Reduce the speed to medium, and then gradually  add the flour mixture.  Mix until it is incorporated.

Bring the milk and the butter just to a boil.  With the mixer on low speed again, add the hot milk mixture to the batter in a slow, steady stream.  Mix until smooth, but do not over mix.  Beat in the vanilla.

Divide the batter among the muffin tins, filling each about halfway.  Bake until cupcakes are golden, and a toothpick inserted into the center comes out clean, about 12-15 minutes.  Transfer tins to a wire rack and cool for 10 minutes.  Run a small spatula or knife around the edges to loosen.  Turn cupcakes out onto rack and cool completely.  When ready to finish, use a serrated knife to cut the cupcakes in half horizontally.  Spread a TBSP of pastry cream on the bottom half.  Replace top halves.  Spoon about a TBSP of glaze over the cupcakes.  Refrigerate 30 minutes before serving.


4 large egg yolks

1/2 c sugar

1/4 c potato starch (or cornstarch)

pinch of salt

2 c milk

2 tsp vanilla extract

In a large bowl, whisk egg yolks until smooth.  Combine sugar, potato starch, and salt in a medium saucepan.  Heat over medium.  While stirring constantly, gradually add milk in a slow, steady stream.  Cook until mixture thickens and begins to bubble, about 5 minutes.

Whisking constantly, slowly pour a cup of the milk mixture into the egg yolks to temper.  Pour mixture back into remaining milk mixture in the saucepan.  Cook over medium heat, stirring constantly until mixture comes to a full boil and is thick enough to hold its shape when lifted with a spoon, about 2-4 minutes.  Remove from heat.  Stir in vanilla.

Strain mixture through a fine sieve into a glass bowl.  Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.  Refrigerate until chilled and firm, at least 2 hours.  (The longer the better, up to 2 days.)



6 oz semi sweet chocolate, finely chopped

2/3 c heavy cream

1 TBSP light corn syrup

Boston Creme Cupcakes | From My Sweet Heart


Place the chocolate in a medium heat proof bowl.  In a small saucepan over medium high heat, bring the cream and corn syrup just to a simmer.  Pour cream over chocolate and let stand, without stirring, until chocolate begins to melt.  Then, using a flexible spatula, gently stir the chocolate and cream until totally combined.  If any chocolate pieces remain, strain through a sieve.  The recipe calls for the glaze to be used immediately.  But next time I would let it sit for 5-10 minutes to thicken before spooning over cupcakes.  The glaze can be refrigerated for up to 5 days.  Reheat gently before using.








  1. These look so sweet and delicious. Almost as sweet as your little reunion. That’s so cute that you met after almost 35 years. Hope this is the blossoming of a beautiful friendship! : )

  2. hometownfriend says:

    It is one of the blessings of old friends that you can afford to be stupid with them.

    - Ralph Waldo Emerson

    Sorry about that 35 year thing, my apologies!

    Wicked amazing Boston Cream Cupcakes though!!

    • For me stupid = comfortable, no? And my apologies for that 35 year thing as well. Let’s just not do that again! Cupcakes were good….I’m saving you one! : )

  3. These look and sound amazing. . . Making these vegan-friendly is on my to-do list, because I am salivating just thinking about it. . . Could be a challenge though. . . Hmm…

    • Ashley…these were pretty good! A challenge? From the woman who came up with fruit sushi?!!! (That was brilliant!). These were pretty easy….so I hope you will come up with a vegan version! : )

  4. These look creamy and delicious! I have never made a Boston Cream Pie before, but I might have to try these cupcakes!

  5. Wow! After 35 years, you all meet again… that’s wonderful. You are right, everything happens for a reason. I wish you the best.

  6. A reunion after 35 years! wow..that’s definitely something worth a celebration! Those mini Boston Cream cupcakes are a pure indulgence! Thank you for sharing it.

  7. How crazy….and amazing that you were able to meet up after so long! And being from MA, I ESPECIALLY love these cupcakes! Happy Tuesday! :D

  8. Thanks Christine and Angie! And Tiffany….I didn’t know you were from my home state! I knew there was something I liked about you! : )

  9. Ann these are gorgeous! I just made them and was going to post them.. but after looking at these mouth watering pictures! I may have to put it off…. I think yours are sensational bet yours tasted fabulous as they look!

    • Claudia…thank you! But post yours please! These were pretty good. But if I were a bit more patient….I would have let the pastry cream and ganache sit a bit to set up a little more!

  10. Brian G. says:


    There is something about romance and desserts that just compliment each other. That WAS an amazing story. And like you, I believe things happen for a reason. So, good luck with you new “old” friendship.

    As for the cupcakes…well, I’m no good in the kitchen. But I’m on my way out right now, to pick up a Boston Cream Donut at Dunkin’ Donuts! My diet will have to wait another day…

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