Published on August 6th, 2014 | by Kristen Swain0
Easy as Pie – Boston Cream Pie Cupcakes
Pie and cake, cake and pie, yum yum. I make up these dorky little tunes and sing them when I am baking. Anyone else? I am probably alone in my weirdness. I also tend to reword songs, like ” I want to take you to… Flavortown”, funky 70’s music not included. Or how about ” Er’body in the club gettin Crispy”. See, I am weird. When I sing them outloud, the looks I get from the minions.. sigh..
I quite enjoy Boston Cream, uh, maybe that’s not worded as strongly as it should be. They are my favorite donuts. Except for 6 or 10 other kinds. But they are really up there! Hubby always forgets, since he likes those sickly sweet angel cream ones and gets those. But who could get mad? I mean, he’s bringing me home donuts, right? I’d rather have donuts than flowers any day. I love flowers, just not in the house, as fresh ones make me sneezy and throat tickly. But donuts…….
So I have gone totally off topic. and let’s show you how to make these delicious little bites of goodness – Boston Cream Pie Cupcakes.
First of all, you just need some basic yellow cake cupcakes. You don’t even have to make them, you could just get plain ones from the bakery. I just baked mine off, enhancing a basic box mix, with a little butter instead of oil, an extra egg, and making sure I baked them JUST until they were done, but not browned.
If you have them with wrappers, remove the wrapper and cut through the cake about halfway.
Mix up some pudding mix, however, instead of following the directions, use half the amount of milk for the recipe. If your vanilla pudding box tells you to use 2 cups of milk for pudding, use 1 cup instead. This will give you the great flavor, but super thick and creamy cream instead of pudding. Spoon about 2 tablespoons onto the bottom of the cake, then top with the remaining half.
For the delicious chocolate topping. Melt 3/4 cup of chocolate chips, with 1 cup of heavy cream, and 1 tablespoon butter. Add 1/2 teaspoon vanilla. Whisk until smooth and creamy. If it’s too thick, add more cream to thin it out.
Put your cupcakes on a tray, sheet pan or cooling rack. And spoon on about 1 tablespoon of the chocolate mix, then let it drizzle down. Use your spoon to make sure you cover the top, and you can add a little more chocolate to the top of the cupcake.
Put them in the fridge and let them chill. Serve chilled. They make a delicious summer treat since they are best eaten while still cool.