To prepare baking Eggless Boston Cream Cupcake, start by making a dry mix by sieving the flour, baking powder, soda and salt, to make sure all ingredients are mixed well.

Cream together butter, sugar, oil and milk (20ml). To make it vegan, add coconut milk instead of milk.

Add the wet mixture of cream to the flour and other mixed dry ingredients. Pour little by little and slowly fold till you have a lump-free mix.

Pour the batter into Cupcake molds and bake in a Oven at 170 degrees Celsius for 8 minutes.

Let the cupcakes cool completely on a wire rack before filling the custard and glazing.

Now for the custard, just mix in the custard powder and milk and bring to a boil. Let it cool completely.

Meanwhile, in a double boiler, add dark chocolate compound with about a teaspoon of oil and a pinch of salt till the chocolate looks perfectly melted. Make sure no water from the double boiler goes to the chocolate.

Once the cupcakes have cooled, slice them into half or you can also core them and fill with the custard with the help of a piping bag.

Let the custard stuffed cupcakes rest in the refrigerator for at least 30 minutes before proceeding to the next step.

After half hour or more, glaze the cupcakes by dripping the chocolate we prepared and sprinkle some almonds, coarsely ground, and there the perfect Eggless Boston Cream Cupcake Recipe (With Vegan Option) is ready.

Serve Eggless Boston Cream Cupcake Recipe (With Vegan Option) with Healthy Vegetable Fries Recipe or over a coffee mocha for an interesting evening.