Custard stuffed Boston pie cupcakes.

Welcome to Little Chef’s Apron Today well make something that is a delicious dessert and a we’ll go combination. It is very easy to make and is made with readily available ingredients. So read along and cook.

The cupcake:


3/4 cup maida

1/2 cup milk

1/3 cup powdered sugar

1/4 cup oil

3 tbsp milk powder

1 tsp vanilla essence

1/2 tsp baking powder, 1/4 tsp baking soda

1 tsp vinegar


. First add lukewarm milk to a bowl and then add vinegar.

. Then serve maida, sugar , baking powder and soda in a bowl and mix it.

. Add the oil and milk powder and mix it nicely with the dry ingredients.

. When the milk has curdled slightly slowly add it to this mixture and then make a flowy batter like this.

. Preheat your oven at 170* C and take out the muffin tray.

. Here I am using cupcake liners made of silicon.

. Fill almost 3/4 to 1/2 of the liners. Bake this at 170*C for for 15-20 minutes. Let them cool at least 1 hour at room temperature.

Filling and frosting:


1 bar of dark chocolate

1/2 cup unsalted butter

1/2 cup powdered sugar

1 tsp vanilla extract

1/2 cup milk

2 tbsp corn flour

1 tsp vanilla extract

2 tbsp granulated sugar


. Add milk , vanilla, sugar and corn flour in a pan and mix it till it’s all incorporated.

. On low flame, keep mixing it or else the mixture would burn. When it starts thickening, switch off the flame and transfer the mixture to a bowl and cover with a cling film or else a skin would form on the top layer.

. Keep it in the refrigerator until it is chilled. Add butter in a bowl and beat it for a minute with the whisk attachment. Then add the sugar and extract in batches till everything is whisked properly.

. After mixing this for 7-10 minutes you would see a visual change and it would become white.

. Once the cupcakes are cooled nicely then scoop out the middle part of the cup cake and add the custard filling. Then cover it back with the peace that you cut from the Centre

. Add the butter cream to a piping bag and without a nozzle pipe it on the cupcakes .you don’t need a nozzle because the frosting would anyway be covered in chocolate.

. Now I am melting chocolate in the double boiler method. take a pan with boiling water in it and then place a bowl on top of it with chocolate in it .then keep whisking it till there are no chocolate granules in it

. Now keep the filled cupcakes with frosting inside the refrigerator for at least half an hour. then take one cup cake and dip it inside the melted chocolate. Make sure that the chocolate is at room temperature and not slightly warm . If so then the butter cream would melt .

. If you have refrigerated the cupcakes well then they should form a layer of hardened chocolate on top of the buttercream. Before eating the cupcakes take them out of the refrigerator for 10 to 15 minutes.

. Serve slightly cold I am happy cooking!

5 thoughts on “Custard stuffed Boston pie cupcakes.

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