Mini Boston Cream Valentine’s Day Cupcakes!

Boston Cream Cupcakes

Three words…

Valentine Dessert Plates

Begin with the cutest mini cupcakes wrappers ever by Meri Meri.

mini cupcake wrappers

They are part of the give-away I’m hosting that ends on Friday.

mini cupcake wrappers

Fill them with your favorite vanilla cupcake batter.  My recipe is at the end of this post, hot stuff.

Boston cream cupcakes

While the cupcakes baked I made Julia Child’s recipe for pastry cream.  And just like Julia, I made it thicker and added a little cream after it completely cooled to thin it out.  As Julia said, you can always make it thinner, but not thicker once it’s made.  The pastry cream can also be frozen.

pastry cream boston cream cupcakes

Julia also said, “If you’re afraid of butter, use cream.”  What a wonderful philosophy to live by.  No wonder I love this woman.

pastry cream boston cream cupcakes

There are so many gadgets on the market to core out cupcakes.  I used a large star tip by inserting it into the top of the cupcake, twisting and pulling it up.  This worked perfectly.

Something as simple as a grapefruit knife or a small paring knife or a strawberry corer would work equally well.  The trick is to go deep enough so you have a good cavity to hold the pastry cream.

filling cupcakes

filling cupcakes

boston cream cupcakes

Chocolate ganache is nothing more than chopped dark chocolate with hot cream poured over the chocolate to melt it.  Bam!  You’ve got chocolate ganache.   Couldn’t be easier, really.

Finish with a swirl of sweetened whipped cream and decorate with the candy heart sprinkles (also in the give-away).

mini boston cream cupcakes


mini boston cupcakes

mini boston cream cupcakes

mini boston cream cupcakes


mini boston cream cupcake open wrapper


mini boston cream cupcakes with pastry cream filling


mini boston cream cupcakes with hearts


To enter the Cupcake Goodies Give-Away enter HERE.

Crème Patissiere (pastry cream custard filling) Recipe found in, From Julia’s Child’s Kitchen, page 504

Vanilla-Almond Cupcake Recipe (see below)

Chocolate Ganache Recip (see below)

‘Hot Stuff’ and ‘Love’ Spatulas, glass prep bowls, glass cake stand – Sur la Table

Meri-Meri Cupcake Papers –Sur la Table

Serving Pieces – my own collection


Vanilla –Almond Cupcakes

1cup butter, softened

2 cups superfine sugar

3 cups pastry flour

3 teaspoons baking powder

1/2 teaspoon salt

4 large eggs

1 cup whole milk

2 teaspoons vanilla extract

1 teaspoon almond extract

Preheat oven to 350.  Line cupcake pans with papers.  In a mixing bowl cream the butter gradually adding the sugar and creaming until light and fluffy.  Add eggs one at a time, beating well after each addition.  Sift dry ingredients and add to the mixture alternating with milk, beating well after each addition until smooth.

Pour or scoop the batter into the cupcake papers.  Bake for 10-12 minutes for mini cupcakes or 25-30 for regular sized cupcakes.  Cool briefly in pans and remove to finish cooling on a rack.

Chocolate Ganache

1 cup heavy cream

6 oz. bittersweet or semi-sweat chocolate, chopped

In a small saucepan, heat cream over medium-high heat to where the cream bubbles along the sides of the pan.  Do not boil the cream.  Place the chopped chocolate in a bowl and pour the hot cream over the chocolate.  Let the mixture stand as is for 3 minutes without stirring.

After a few minutes, mix the chocolate gently to a smooth consistency.  Let it sit for another few minutes to thicken.  If it stands too long and becomes too thick to dip the tops of the cupcakes in, reheat in the microwave.  Can be refrigerated.

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Cupcakes Take the Cake.  Thank you!  Smile

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  1. I’m in love with those cupcakes!! You totally out did yourself on those wow!! Gorgeous cakes!

  2. These are o beautiful and look sooooo good. My husbands favorite is Boston Cream Pie, so I think I’ll try to make these. Baking is so not my strong suit, but these look worth it!

  3. I love Boston cream donuts (a guilty pleasure..) I may have discovered a way to get my fix in bite size … these are brilliant. Thanks for always sharing great tips!! xo HHL

  4. Oh my, those look delightful! (How did you know I had a weakness for all things Boston Cream!?) Thanks for sharing!

  5. All I can say is “I want one..or two!!”

  6. hopflower says:

    How absolutely and positively scrumptious; let alone beautiful!

  7. What a great idea to get the center out Marilyn! Hand raised as taste-tester if you ever need one!
    xo Cathy

  8. OK, I am definitely going to try making these for my garden club ladies on Thursday.Thanks for posting just one more awesome creation!!!

  9. What a great recipe. Thanks for the extra pointers too.
    These are gorgeous.
    xo jj

  10. Yum! I’ve been a little behind. I love boston creme pie and love a cupcake so I think this sounds heavenly.

  11. Thanks for recipe!!! beautiful!!!