Boston Cream Pie Cupcakes for two. A small batch cupcake recipe for Boston Cream cupcakes; recipe makes just 4 cupcakes.
I dripped Boston Cream Pie filling on my shirt, not once, but TWICE while eating these cupcakes.
That’s how good they are.
Usually, after cream filling from a cupcake drips on your shirt, you vow to be careful with the remaining bites. I was not. I ate with abandon. I didn’t care that I had already potentially ruined my shirt. I just kept eating and eating. I had 2 cupcakes, one right after the other. (And then I pushed a stroller uphill to the park, heh).
These are so very good.
If we really take a deep look at Boston Cream Pie, it’s easy to see why it’s one of the best desserts on earth. It’s made up of a vanilla cake, vanilla pastry cream, and a chocolate ganache frosting. It hits all the flavor profiles of vanilla and chocolate at the same time.
It’s tender cake, creamy filling, and rich frosting all at once. What else can you ask for in a dessert, really?!
Boston Cream Pie Cupcakes Method:
I have a little secret to share. When I dreamt up these Boston Cream Pie Cupcakes (I decided to make cupcakes rather than my usual mini cake in a 6″ pan because I wanted swirls of frosting), I planned on making the small-batch pastry cream from my small batch eclairs to stuff them. But, I did something naughty. I bought a box instant pudding instead.
I feel a little guilty, but it wouldn’t be right to spend over an hour making 4 cupcakes that will be eaten in 4 minutes. It felt right to take the easy way out. I saw at Target that Jello is making these new ‘natural’ pudding mixes, and something about the packaging just lured me in. (No, this isn’t sponsored in any way, but this is what I’m talking about). The mix says to use 2 cups of milk, but I used 1 1/2 so I would have a thick pudding closer to pastry cream. I don’t regret it!
The thing is, you can’t not smile while eating these cupcakes. And you also can’t over-do it because the recipe only makes 4 cupcakes. You don’t have to say it. I know I’m your girl.
- 4 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg white, at room temperature
- 2 tablespoons sour cream, at room temperature
- 6 tablespoons flour
- 1/2 teaspoon baking soda
- pinch of fine salt
For the filling:
- 1 3.4-ounce box Jell-O Instant Vanilla Pudding Mix
- 1 1/2 cups cold milk
For the frosting
- 2 ounces unsweetened chocolate, chopped
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon sour cream
- 1/4 cup cocoa powder
- Preheat the oven to 400, and line four cups in a muffin pan with paper liners.
- In a medium bowl, beat with an electric mixer the butter, sugar and vanilla. Beat until light and fluffy, at least 30 seconds.
- Add the egg white and beat until combined.
- Next, beat in the sour cream.
- Finally, sprinkle the flour, baking soda and salt evenly over the batter, and then beat until just combined.
- Divide the batter between the cupcake liners, and bake on the middle rack for 16-19 minutes. When done, the tops will spring back, and a toothpick inserted will come out clean.
- Let the cupcakes cool.
- Meanwhile, make the cupcake filling by whisking 1 1/2 cups of milk into a box of instant vanilla pudding. (The box will call for 2 cups of milk, but only use 1 1/2 for a thick cream).
- Add the pastry cream to a pastry bag fitted with a large round tip. Insert the tip about 1/2" into the cupcake, and then gently squeeze some of the pastry cream inside. Watch the surface of the cupcake, it will inflate slightly. Repeat for each cupcake. You will have leftover pastry cream if you used the pudding mix.
- Finally, make the frosting: in a small bowl, add the chopped unsweetened chocolate. Microwave on 50% power for 30-second increments until smooth and melted, stirring between each session.
- In a medium bowl, combine all of the frosting ingredients (including the melted chocolate) and beat on HIGH with an electric mixer until light and fluffy.
- Frost the cupcakes with the frosting (using either a spatula or pastry bag) and serve immediately. Leftover cupcakes should be stored in the fridge, but let them soften at room temperature for about 15 minutes before serving.
Amount Per Serving: Calories: 958 Total Fat: 7g Saturated Fat: 5g Cholesterol: 28mg Sodium: 684mg Carbohydrates: 231g Sugar: 212g Protein: 2g