Monday Meal: Boston Cream Pie Cupcakes

I was hoping to have better pictures of these but I didn’t make these just like this again. See, the problem is that making them like a more traditional Boston Cream Pie is that they’re really messy and I can’t transport them to people who have ordered a dozen or so. So I had to try another technique. I decided I would pipe the frosting in. I thought about coring out the center then putting the top back on but then the ganache on top wouldn’t look so smooth. So I’m going to talk about the ones that are easier to transport but I’ll give you instructions for the more traditional way at the critical juncture.

The more traditional Boston Cream Pie look:

Boston Cream Pie Cupcake

It’s ok though because you’ll want to make these asap and then you’ll see what I’m talking about.

The ones that I use to transport look like so:

Boston Cream Pie Cupcakes
(adapted from Heck Fridays)

For the cupcakes:
2 c all purpose flour
3 tsp baking powder
1/2 tsp salt
1 c sugar
2 eggs
1 c vegetable oil
1 c skim milk
2 tsp vanilla extract

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, whisk together sugar, eggs, vegetable oil, milk and vanilla extract. Pour in dry ingredients and stir until just combined. Evenly distribute batter into prepared pans.

Bake for about 15 minutes, until a toothpick inserted into the center comes out clean. Cool cupcakes on a wire rack.

For the cream filling:
1/2 (3.4 oz) box Vanilla instant pudding
3/4 c heavy whipping cream
1/4 c powdered sugar
1/8 c milk
1/4 c sour cream

Mix all of the ingredients with a mixer until soft peaks form. Fill piping bag with the mixture after fitting the bag with a tip that you can use to fill the cupcakes. Fill the cupcakes with the cream, be careful not to bust the cupcake.You can double this part of the recipe if you split the cupcakes and want to sandwich the cream in between. If you decide to split the cupcakes in two, remove the wrapper and cut the cupcake in half. Place a spoonful of cream on one of the cupcake sides (the bottom is easiest) and top with the other side, making a sandwich.

For the chocolate ganache:
3/4 c heavy whipping cream
3/4 bag of Ghirardelli semi-sweet chocolate chips

Heat cream in a small saucepan until just boiling. Pour hot cream over chocolate chips and stir until chocolate it melted. Spoon chocolate over the cupcakes. Chill cupcakes until ready to serve.


One response

  1. Oh, YUMMMMM!! I’m definitely making these at some point in my life…. when I have people over so I don’t end up eating them all 😉

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