When we set out to combine Massachusetts’ official dessert and every child’s favorite sweet snack, we knew the biggest challenge would be finding a way to fill the soft, moist cake with enough rich, creamy custard to please adults and kids alike.
Many filled cupcakes call for forcing the filling through a hole at the bottom of the cake, but we knew that we’d never get enough custard inside to satisfy our finicky tasters. Instead, we found that some of the cake had to go to make room for an adequate amount of filling. By cutting a cone out of the top of each cupcake, then shaving off the underside of the cone, we finally had enough space for a proper amount of “cream” in our Boston Cream Cupcakes. Best of all, there was no hint of our clever cutting—a shiny chocolate glaze hid any seams and gave this kid- and adult-friendly confection a final sweet boost.
Filling Boston Cream Cupcakes
1. Insert the tip of a small knife at a 45-degree angle about ¼ inch from the edge of the cupcake and cut all the way around, removing a cone of cake. Removing some cake allows you to insert plenty of pastry cream into the cupcake.
2. Cut off (and discard) the pointed end of each cone-shaped piece of cake, so that the remaining cake disk measures about ¼ inch thick.
3. Using a small spoon, fill each cupcake with 2 tablespoons of pastry cream and then cover each with a cupcake top. Press lightly on the cupcake top to adhere.
4. Set the filled cupcakes on a wire rack set over a parchment-lined baking sheet. Spoon 2 tablespoons of glaze over each cupcake, allowing it to drip down the sides. The parchment catches any drips of glaze, making cleanup fast and easy.