It’s T-2 hours and 11 minutes until the Superbowl, guys. I haven’t glanced at a clock in a couple hours, so how do I know that? I’ll tell you how – Dan has been counting down the hours, every hour, on the hour, out loud, since he woke up this morning. Yeah. He is really excited about this game.
Can’t really blame him for being all hyped up, though. His team is in the game, and they’re playing against — from what I can tell based on Dan’s enthusiastic heckling — their mortal enemy. Dan’s from Massachusetts, so you can probably guess which team he’s rooting for. The Greatest Team the World Has Ever Seen, with the Greatest Quarterback God Ever Created. Obviously. (I’m not allowed to say the names because Dan is afraid I’ll jinx them…)
Somehow, after 6 years of forced football watching, I still don’t know a whole lot about the sport. I don’t mind watching it, but I’m really not quite as excited about the upcoming game as Dan is. I do, however, have kind of a vested interest in You-Know-Who winning (Dan’s crestfallen “my-team-just-lost” face is heartbreaking), so I figured I should show my support in the way I do best: baking. Every little bit helps, right?
Boston Cream Pie is the official dessert of Massachusetts, so I thought it would be a fitting tribute to our team to make some for our Superbowl Party. I figured the smaller cakes would be easier to eat during the game, so I decided to make Boston Cream Cupcakes instead of a single large cake. We haven’t sampled them yet, but the cupcakes are moist and fluffy, and the pudding + ganache came together perfectly. If these things taste as amazing as they smell, we’ve got a winner on our hands. Happy Superbowl, everyone!
** Update: The cupcakes have been consumed. They are awesome!
Boston Cream Cupcakes (Adapted from Martha Stewart’s recipe)
- 1-1/2 cups flour
- 1-1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup milk
- 6 tbsp butter
- 3 large eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1 packet instant vanilla pudding (I didn’t have time to make my own custard from scratch, but if you want to, here’s Martha’s recipe for it.)
- 1 cup milk
(Chocolate Ganache Glaze)
- 2/3 cups heavy whipping cream
- 3/4 cups chocolate chips
- 1 tbsp light corn syrup
(1) Preheat oven to 350. Grease two muffin tins.
(2) In a large microwaveable bowl, combine butter and milk. Microwave for about 1-2 minutes, or until butter is melted.
(3) Add dry ingredients, and whisk until smooth.
** [NOTE:] One of my readers pointed out that in Martha’s original recipe, there is a step involving beating the eggs and sugar separately until the mixture is thick and pale. I did not do that when I made these cupcakes, and they turned out well. However, the reader had trouble with her batter without this step. Just something to keep in mind!
(4) Add eggs and vanilla, mixing well.
(5) Spoon batter into muffin tins, keeping cups about half full.
(6) Bake for 15 minutes.
(7) Set aside and allow to cool completely. Then, using a serrated knife, slice each cupcake in half horizontally
(8) In a small bowl, mix 1 packet vanilla pudding + cold milk, stirring until thick.
** I accidentally bought vanilla pudding that wasn’t individually packaged, and called for 3 cups of milk to be used for the whole thing. I didn’t need quite so much pudding, so I used about 1/3 of the packet + 1 cup of milk.
(9) Spoon some filling onto the bottom half of a cupcake, then place the top back on, pressing down gently to push the cream out to the edges. Repeat until all the pudding is gone.
** You might end up with a couple extra, pudding-less cupcakes. You can dip those in chocolate or enjoy them plain.
(10) In a large microwaveable bowl, combine chocolate chips and cream. Microwave for 1 minute, then gently stir mixture with a spoon until cream and chocolate are completely combined and you have a bowl of smooth, liquid chocolate. Stir in corn syrup.
(11) Spoon ganache over the top of each cupcake, allowing excess to run over the edges.
(12) Enjoy immediately!
For other great dessert ideas, click here.