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Boston Cream Cupcakes

February 5, 2012 46 Comments

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!

For other great dessert ideas, click here.

Print
Boston Cream Cupcakes
Author: Tina @ Just Putzing
 
Ingredients
Cupcakes
  • 1-1/2 cups flour
  • 1-1/2 tsp baking powder
  • 1 tsp salt
  • ½ cup milk
  • 6 tbsp butter
  • 3 large eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
Filling
  • 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
  • ⅔ cups heavy whipping cream
  • ¾ cups chocolate chips
  • 1 tbsp light corn syrup
Directions
  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.
  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 ⅓ 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!
Notes
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!
3.2.2807

 (Adapted from Martha Stewart’s recipe)

You may also like:

  • Peanut Butter and Chocolate Cookie Sandwiches
  • Charlene’s Red Velvet Cupcakes
  • S’mores Brownies

Filed Under: Cake, Chocolate, Cupcake, Dessert, Kid-Friendly, Pudding Tagged With: chocolate treat, cupcakes

Comments

  1. Dave at eRecipeCards says

    February 5, 2012 at 5:45 pm

    Terrific and fantastic photos!

    Thanks for sharing
    Dave
    eRecipeCards.com

    Reply
    • justputzing says

      February 5, 2012 at 6:35 pm

      Thanks, Dave!

      Reply
  2. Rita says

    February 5, 2012 at 8:14 pm

    I love Boston Cram pie and these are Fabulous! Saving it; thank you.
    Rita

    Reply
    • justputzing says

      February 5, 2012 at 8:19 pm

      Awesome, let me know when you try it!

      Reply
    • Rose Toscani says

      April 15, 2012 at 12:50 pm

      My Husband favorite is Boston cream pie, so I’m sure he will enjoy these. thank you for shareing.

      Reply
      • justputzing says

        April 15, 2012 at 4:59 pm

        Hope he (and you) likes them 🙂

        Reply
  3. Erika - The Teenage Taste says

    February 6, 2012 at 7:12 am

    Oooh, I love the idea of these cupcakes! I’ve never had an actual Boston Cream Pie, but I have tried the donut at Dunkin Donuts and I’m absolutely obsessed! 🙂

    Reply
    • justputzing says

      February 6, 2012 at 8:16 am

      I know what you mean! It’s hard to go wrong with chocolate + vanilla custard + cake…

      Reply
  4. Denise says

    February 7, 2012 at 3:56 am

    They sort of remind me of chocolate eclairs. These look gorgeous and elegant and I just really want one now;)

    Reply
    • justputzing says

      February 7, 2012 at 9:38 am

      Thanks! I was thinking that they looked like little cream puffs, but you’re right — they do look a lot like round chocolate eclairs!

      Reply
  5. Britny says

    February 7, 2012 at 7:42 pm

    I love boston creme pie, and now I have a great reason to bake again, these amazing things! I’m so excited I got into a baking frenzy again, & so does my husbands friends from work.. Can’t get enough of it!

    Reply
    • justputzing says

      February 7, 2012 at 8:16 pm

      I’m so glad you’re excited to bake again! I’ve fallen into a rut before myself…it sucks. Let me know how these turn out for you!

      Reply
  6. kitchen steps says

    February 8, 2012 at 7:08 am

    Oh wow! Why oh, why do I have to come across these amazing food porn blogs when I am hungry? Great (screen lickable) pictures by the way.

    Reply
    • justputzing says

      February 8, 2012 at 8:52 am

      Thanks! I’m the same way – I always seem to grocery shop and food porn surf when I’m hungriest…

      Reply
  7. Whitney says

    February 8, 2012 at 3:59 pm

    how did they turn out? I’m eager to try them!

    Reply
    • justputzing says

      February 8, 2012 at 4:06 pm

      They turned out really well! The cakes were soft and fluffy, the pudding was light and creamy, and the ganache was of course chocolately and delicious. They were definitely a hit at the party, and at work the next day. Let me know how they turn out for you!

      Reply
  8. myfudo says

    February 9, 2012 at 1:43 am

    I cannot stop staring at the chocolate ganache glaze…This is a must try! Yummy!

    Reply
    • justputzing says

      February 9, 2012 at 9:18 am

      The chocolate ganache is always my favorite part…

      Reply
  9. Mack says

    February 12, 2012 at 8:50 pm

    how much does this make

    Reply
    • justputzing says

      February 12, 2012 at 9:28 pm

      About 15 cupcakes, but I think I only ended up with enough pudding for 12.

      Reply
      • Mack says

        February 15, 2012 at 7:39 pm

        thank you for the help

        Reply
  10. Jolene says

    February 15, 2012 at 3:21 am

    I can’t wait to try this recipe. The cream cupcakes look soooooo good!! I love your photography!
    I do have one question though: Is Martha Stewart’s recipe for vanilla cream (which makes 1-1/2 cups) enough to fill all the cupcakes or should I double the recipe?

    Reply
    • justputzing says

      February 15, 2012 at 9:25 am

      Thank you! I didn’t use Martha’s recipe for the vanilla cream, but I think it should be enough depending on how generously you fill your cupcakes. I had about 1-1/2 cups pudding, maybe a little less, but I super-filled my first few cupcakes for delicious picture-taking purposes, so I ran out of pudding with 3 cupcakes left to go. If you exercise moderation better than I did, I think 1-1/2 cups should be fine. Good luck!

      Reply
      • Jolene says

        March 10, 2012 at 1:12 pm

        Thanks for the reply. I made these cupcakes yesterday, and they are delicious!! The amount of custard from the Martha Stewart recipe is just enough for all the cupcakes.

        I’m definitely making these again, but with one change. I’ll fill the muffin tins only a quarter of the way because the cupcakes really increase in size after baking. They were a little too big, and I couldnt enjoy the cake, custard, and chocolate together in every bite. Hopefully, when smaller, I’ll enjoy the intricacy of this dessert 🙂

        Reply
        • justputzing says

          March 10, 2012 at 6:02 pm

          Thanks for letting me know! Glad the cupcakes turned out well for you 🙂

          Reply
  11. Diana says

    February 29, 2012 at 6:23 pm

    how many ounces was the instant vanilla pudding you used with the 1 cup of milk? i want to make these right now haha (:

    Reply
    • justputzing says

      February 29, 2012 at 7:35 pm

      I’m not sure how many ounces it was…it was just one big packet, and I roughly eyeballed about 1/3 of the powder. The full recipe was 3 cups of milk + 1 full packet, but I didn’t want quite so much pudding. You could always just go with the full packet and eat leftovers plain!

      Reply
  12. Kelly says

    March 22, 2012 at 8:56 am

    I made these cupcakes last night! They were good, but I think they were even better this morning. The chocolate sauce was a little on the thin side coming out of the microwave, so I decided to give them overnight in the fridge and it thickened nicely. I also think my family will enjoy a cool cupcake especially with cold pudding! These were delicious. Thanks! PS: Wish my pictures had come out as good as yours!

    Reply
    • justputzing says

      March 22, 2012 at 9:14 am

      I’m glad you liked them! I personally liked them more the next day post-fridge too. Cupcakes always taste better cold!

      Reply
  13. Lynn says

    September 6, 2012 at 6:22 pm

    Love the idea! I’m going to core out the center of the cupcakes for the cream. Very cute!!!

    Reply
    • justputzing says

      September 6, 2012 at 8:03 pm

      Thanks! Coring will probably let you squeeze in more custard, so…great idea!

      Reply
  14. Jf says

    January 29, 2013 at 3:02 pm

    That chocolate ganache and filling look so divine! How creative! You should submit these to the cupcake crown contest: http://www.celebrations.com/cupcakecrown/

    Reply
  15. CE says

    February 8, 2013 at 12:37 am

    Did you let your ganache set for a while before putting it on top? I made it twice, I let it set the second time, but both times it was very watery. I followed the directions and measurements exactly. It tastes great but it looks like I just poured chocolate syrup on top and it soaked in. I love the idea, but do you have any tips on getting the ganache as thick as the ones in the picture? Thanks! I’m still giving them to my hubby as a coming home/early valentine’s gift. He LOVES boston creme!

    Reply
    • justputzing says

      February 8, 2013 at 9:34 am

      I don’t believe my ganache needed time to set — I think I made mine basically right before I needed to use it and it was OK. Not sure why the recipe isn’t working for you 🙁 But, usually when I have this problem, and my ganache is too thin/runny, I just add more chocolate until the mixture thickens. So, you can try reducing the amount of heavy cream used, or increasing the amount of chocolate chips, or both. Try it with 1 cup chocolate chips, and then add more chips or cream by the tbsp (as necessary) to achieve your desired consistency. Hope that helps!

      Reply
      • CE says

        February 8, 2013 at 12:22 pm

        Thank you! I will try this, it was my first time ever attempting a ganache, I’ve still got some time to perfect it 🙂

        Reply
        • justputzing says

          February 8, 2013 at 12:53 pm

          Good luck! Let me know how it goes 🙂

          Reply
  16. Schimmelbefall says

    February 8, 2013 at 11:22 am

    Amazing beautiful cupcakes and wonderful pics. I have to try this recipe because I am addicted to boston creme siince I had my first bc-donut at dd!

    Reply
    • justputzing says

      February 8, 2013 at 11:49 am

      Thanks! Hope the recipe turns out well for you.

      Reply
  17. rachel says

    June 11, 2013 at 10:38 am

    Do you realize your recipe instructions skip the whole step about mixing the sugar and eggs? I could not figure out what was wrong with the batter until I went back and looked at the original Martha recipe. I had to throw it out and start over 🙁 Thanks for introducing Martha’s recipe to me . . . but I think your “adaptation” needs a little work in order to be followed correctly.

    Reply
    • justputzing says

      June 11, 2013 at 10:42 am

      Thanks for your comment, Rachel. Yes, I do realize that my instructions don’t follow Martha’s in terms of mixing the sugar and eggs. I did not follow that step when making my own cupcakes and they turned out well. Sorry it didn’t work for you, but hope you got tasty cupcakes out of it eventually! I’ll update the recipe with a note re: sugar/eggs to let other people know this could be a problem for them. Thanks!

      Reply
  18. megan says

    July 8, 2013 at 12:33 am

    I can’t wait to try these. My hubby’s favourite donut is boston cream, he is going to be so excited about these!

    Reply
    • justputzing says

      July 8, 2013 at 8:59 am

      Awesome! Let me know how the recipe turns out for you 🙂

      Reply
  19. hajra says

    October 9, 2013 at 3:45 pm

    Beaten eggs are to be used?

    Reply
    • justputzing says

      October 9, 2013 at 5:10 pm

      You can use eggs that you have beaten ahead of time, or mix unbeaten eggs straight into the batter.

      Reply

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Hi! I'm Tina - D.C. based attorney, lover of reality and food-related television, stress-eater, and unabashed fantasy/sci-fi dork. Read More…

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