Did you know today is National Boston Cream Pie Day? What an awesome thing to celebrate! Now really, the name is a misnomer, since this “pie” is really a cake – filled with delicious custard and topped with chocolate. Boston Cream is a favorite in our household. Snazzy Lad Sr. and Snazzy Lad 1 almost always choose the Boston Cream when we splurge on donuts.
In honor of this yummy holiday, I thought it would be fun to get the boys in the kitchen and make a cupcake version of the Boston Cream Pie. Filling cupcakes is way easier than filling donuts, in my opinion.
1 Yellow Cake Mix (I used Betty Crocker SuperMoist)
Oil of choice (we use canola)
1 cup cold milk
1 pkg. Vanilla-flavored Instant Pudding
1 ½ cups of Thawed Cool Whip Topping (or heavy whipping cream, if making ganache)
4 squares of semi-sweet baking chocolate (or a 12oz bag of semi-sweet baking chips, if making ganache)
1. Preheat oven to 350*. Prepare the batter according to directions on the back, and cook the cupcakes 12-17 minutes. Let them cool about 10 minutes, and remove to a wire rack to cool completely.
2. While they are cooling, beat the milk and dry pudding mix with a whisk about 2 minutes, or until well blended. Refrigerate for 5 minutes, and then gently fold in ½ cup of Cool Whip. Put back into the refrigerator until you are ready to use it.
3. Using a paring knife (or something similar), cut out the inside of each cupcake and reserve it.
4. Fill a piping bag with the pudding mixture and squeeze into each cupcake, filling the center almost to the top. (You can also spoon the pudding into the cupcake, but I found it cleaner and easier for the boys to pipe it.)
5. Take the cupcake centers and cut off the extra cake, leaving only a thin border to fit back onto the filled center.
6. Next, Microwave 1 cup of Cool Whip and the baking chocolate on HIGH 1 minute, or until chocolate is melted, stirring after 30 seconds. Continue stirring until the chocolate is completely melted and the mixture is well blended. Microwave longer if needed.
7. Refrigerate 15 minutes, or until thickened, then spread or pipe onto the cupcakes.
8. Store the cupcakes in the refrigerator until you are ready to serve them. If you are serving them within a few hours, you can forego the refrigerator. They will stay stable at room temperature.
If you prefer a richer chocolate, you can always make a chocolate ganache or chocolate buttercream frosting. Canned frosting is always an option, too. I used a delicious ganache recipe I found at Natasha’s Kitchen. It was super easy to simply dip and twirl the tips of the cupcakes into the ganache, since I ran out of time to let it set long enough to thicken. (The Cool Whip method will also make a ganache, but it thickens faster than the stovetop version.)
I hope you enjoy celebrating Boston Cream Pie Day. This recipe is crowd-friendly, sure to be a hit at any of the holiday gatherings you have coming up! Or use it for a Thoughtful Thursday cooking session. My mind is already racing with the tons of variations that could be made with this recipe, and I look forward to sharing some with you in the future.
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