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 ½ 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.
Boston Cream Pie Cupcakes, small batch.Boston Cream Pie Cupcakes
Ingredients
For the filling:
For the frosting
Instructions
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 770Total Fat: 36gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 121mgSodium: 651mgCarbohydrates: 103gFiber: 4gSugar: 82gProtein: 10g
Abby @ Heart of a Baker says
Confession: I'm not usually a filled cupcake kind of girl, but these are looking like they may change my mind :)
Aimee says
Boston Cream Pie was my grandpa's favorite. He ALWAYS had to have it on his birthday and it quickly became one of my favorites too. I'll make these and enjoy one in his memory :)
Sues says
The BEST!! I love Boston Cream pie and these cupcakes look beyond gorgeous!!
heather (delicious not gorgeous) says
the first time i had boston cream pie was for one of my birthdays during middle school, when a friend made me some, so i always feel super nostalgic whenever i see it. these sound delicious and i'll have to make her some when her birthday rolls around!
Chelsea I Baked Greens says
My parents both grew up in the Boston area and I grew up on the Cape- so many Boston Cream Pie memories. The cake itself is great, but boston cream DONUTS? So good. I can vividly remember making my Dad a Boston Cream Pie for one of his birthdays when I was little...it wasn't until I grew up and traveled outside of Massachusetts that I realized boston cream pie is a weird, local dish. I mean, it's neither pie nor topped with whipped cream. But, its SO good. I can't wait to try out this small batch of cupcakes!
Monica says
I know I don't have to say it but I really want to..you ARE my girl! : ) Just love this! Christina - do you know Martha Stewart's Boston cream pie cupcake recipe? I've been eyeing that for so many years but just don't need/want 18 cupcakes, or even 9. This is awesome. You really rock! I gotta try next time I buy sour cream...or maybe this is the reason I needed to go get some sour cream! Have a fantastic week!
Sandra says
Yeah!! I am so pleased to see this recipe. I would like to try it in my 6-inch pan....do you think the filling is firm enough to withstand the weight of half the cake over it? I'm sure mine was not the only request for these but I feel like this post is just for me....THANK YOU!!
Courtney says
she posted on her instagram that her mom doubled it and made a 6 inch cake- https://www.instagram.com/p/BTXypFYhkUn/?taken-by=dessertfortwo&hl=en
Rosa says
Awesome! Love this! I second the question about the 6-inch pan. Also, I am loving the jell-o natural puddings and jell-o...I don't know if i am crazy but they just seem to taste better. :-) I've made them a few times already....especially the banana pudding. :-) Keep rocking out the wonderful recipes, Christina!!!
Tammy S says
I have scaled a full-size BCP recipe to the 6" pan, and it was wonderful! I have a picture posted in Instagram at @scotch_scones.
Next time I'll try your cupcake version...they look so cute. ;-)
Christina Lane says
I just saw it, OMG! I would love the recipe :)
Cyndy says
Definitely gonna try this. Love the antique muffin pan. Are cups jumbo or regular size?
Christina Lane says
Hi Cyndy! They're regular size. It's just a tiny 6-cup muffin pan <3