Boston Cream Pie Cupcakes So Good You Won't Want to Share

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Look at these little darlings!
These are not difficult to make. You can even use yellow cake mix and make the cupcakes to the package instructions to save time. The filling and ganache will surely make you smile!


Boston Cream Pie Cupcakes
Image: Courtesy of Deaf in the Kitchen


Cake Batter for Cupcakes:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup half-and-half, heavy cream or evaporated milk
6 tablespoons butter, softened
4 medium or 3 large eggs
1 cup sugar plus 1 teaspoon
1 1/2 teaspoons pure vanilla extract

1 can chocolate frosting or homemade chocolate ganache
1 recipe Italian pastry vanilla custard filling  or make a box of instant pudding.

Preheat oven to 350 degrees. 

Mix together flour, baking powder and salt in a small bowl. Warm milk and butter on the stove till boiling on low or I did it in the microwave for 1 1/2 minutes. With electric mixer, beat eggs and sugar on high speed until thick and pale, about 5 minutes. Beat in all the rest of the dry ingredients. 

Bring milk and butter to a boil. Add milk mixture to batter using a low speed on the mixer, beat until smooth. Add vanilla. Divide batter among muffin cups, spray generously each tin, then filling each halfway. Bake cupcakes until golden in color about 15 minutes. Let cool in tins a few minutes. Let cool. 

Using a serrated knife, cut each in half horizontally, facing top flat side up. Fill each cupcake with 1 tablespoon cream filling on each cupcake bottom. Sandwich with top. Spoon glaze over each, you can serve or refrigerate until ready for serving these. Store in the refrigerator covered. You can freeze cupcakes and assemble later as well.
Italian Pastry Cream:
2 cups whole milk
1 teaspoon white rum or rum flavoring
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1 teaspoon vanilla extract
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter

Filling: In a medium saucepan, heat the milk and vanilla to a boil. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated with milk and vanilla. Whisk in the remaining hot milk mixture. Using strainer into the saucepan, pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter and rum extract. Let cool slightly. Chill at least 2 hours

8 ounces semisweet chocolate
1 cup heavy cream heat to boiling

In a medium bowl, pour heavy cream over the chopped chocolate and stir until melted
See Healthier Recipes at Smart Balance

To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Top with maraschino cherry. Store in refrigerator. 


Recipe and photos courtesy of what's cooking italian syle?


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