BOSTON CREAM PIE CUPCAKES

I originally made these Boston Cream Pie Cupcakes years ago as part of a State Unit Study my now 21-year-old was doing in middle school.

I came across the recipe a while ago and just knew I had to make them again. I changed a few things from the original recipe, but I think they came out better than the first time.

My taste testers, aka the kids, LOVED them.

The best part about these cupcakes is they are super easy to make.

Cupcakes

First, you need to whip up a batch of your favorite vanilla/yellow cake mix. Yes, you can make the cake from scratch, but I’m all about easy.

After your cupcakes are done baking, take them out to cool. While they are cooling, make your filling.

Vanilla Cupcake Filling

I wanted the filling to be thicker and more whipped cream-like, so I used sugar-free vanilla pudding mixed with heavy whipping cream. I used the sugar-free because it was all I had on hand, and I found it gave me more of the whipped cream consistency I wanted.

Just put the pudding package in a mixing bowl, add two cups of heavy whipping cream, and beat the mixture until you have whipped cream!

Now that your cupcakes are cool, you need to cut a hole in the top for the filling. I took a butter knife and cut around the outer edge to form my hole. Then, I cut off the excess cake from the top. You just cut it off and set it aside.

Now, get a ziplock bag and fill it with your pudding, cutting off one of the corners. Use this like a decorating bag and fill your cupcakes. When you are done, put the top you cut off back on.

Chocolate Frosting for Cupcakes

Now, you need to make the chocolate frosting that goes over the cupcakes.

You will need unsweet baking chocolate, butter, powdered sugar, vanilla, and water for the chocolate.

First, you’ll need to put about 2 oz or 1/2 a bar of unsweet baking chocolate and your butter in a double boiler to melt. Once it’s melted, remove it from the heat and stir in 2 cups of powdered sugar and 1 tsp of vanilla until blended well. Add 6-8 teaspoons of water until the mixture is pourable (not too thin, but not too thick).

Let the chocolate thicken just a bit—you don’t want it too runny—and then, with a spoon, pour it over your cupcakes.

Chill them in the fridge until you’re ready to eat! And enjoy!

Boston Cream Pie Cupcakes

• Double Boiler
• Mixing Bowl
• Stand Mixer
• Cupcake Pan

Cupcakes

• 1 Box Cake Mix
• Cooking Spray

Filling

• 1 Box Sugar Free Vanilla Pudding
• 2 Cups Heavy Whipping Cream

Chocolate Frosting

• 2 oz Unsweeted Baking Chocolate
• 1/4 cup Unsalted Butter
• 2 cups Powdered Sugar
• 1 tsp Vanilla Extract
• 6-8 tsp water

Cupcakes

1. Spray cupcake pan with cooking spray

2. Make cupcakes according to package directions

3. Once cupcakes have cooled cut a hole in the top for the filling using a butter knife.

Filling

1. While the cupcakes are cooling add one package of sugar free vanilla pudding to a mixing bowl with 2 cups of heavy whipping cream. Whip until it's a whipped cream consistancy.

Chocolate Frosting

1. Add butter and unsweetened chocolate to a double boiler and melt.

2. Once it’s melted, remove it from the heat and stir in 2 cups of powdered sugar and 1 tsp of vanilla until blended well

3. Add 6-8 teaspoons of water until the mixture is pourable (not too thin, but not too thick).

Dessert

American

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