Mommy's Kitchen - Recipes From my Texas Kitchen: Boston Cream Pie Cupcakes

Sunday, September 21, 2008

Boston Cream Pie Cupcakes

One of my favorite favorite cakes besides Devils Food cake with White Icing yummo!!! is Boston Cream Pie.  I just love it! You could imagine my face when I saw this recipe for Boston Cream Pie Cupcakes in Paula Deens Chocolate Celebration. Oh man they just looked to die for. 

I've been trying to plan a day to make these cupcakes but things kept getting in the way. Last week I finally found some time so off I went. The filling is really easy  and super delicious. I found when adding the filling to the inside of the cupcake it was a lot easier to use a pastry bag than a squeeze bottle. 

It was hard getting that filling in that bottle and two it was hard squeezing it out of that little bitty hole at the top. I cut it down but it still wasn't big enough. I cheated a bit and used Pillsbury Milk Chocolate Frosting, because I did not have any semi sweet chocolate on hand. The cupcakes were really good and my kids and husband gobbled them up.

Here is a photo of Paual Deen's magazine. Chococlate Celebration I just love this magazine.

These are the ingredients you will need: yellow cake mix, eggs, sour cream, instant vanilla pudding, powdered sugar, heavy cream and chocolate frosting or chocolate ganache.

This is what they look like inside. sorry the picture is not the best. They really were yummy and gone in two days.

Boston Cream Pie Cupcakes

1-  box (18.25 oz) yellow cake mix
1 - box (3.4 oz) instant vanilla flavored pudding mix
1½ - cups heavy whipping cream
½ - cup confectioners’ sugar
½ - cup milk
¼ - cup sour cream
1 - recipe Sinful Chocolate Ganache (recipe  below)

Prepare cake mix following cupcake directions. Let cupcakes cool completely. In a large bowl, combine pudding mix, cream, confectioners’ sugar, milk and sour cream. Beat at medium speed with an electric mixer until stiff peaks form. 

Spoon pudding mixture into a pastry bag or a squeeze bottle that has a long, narrow tip. Insert tip into top of cupcake and squeeze about 1 Tbsp. pudding mixture into center of cupcake. Repeat procedure with remaining cupcakes. 

Spread Sinful Chocolate Ganache evenly over each cupcake. Store covered in refrigerator.Makes 24 cupcakes. I cheated and use canned pillsbury milk chocolate frosting, because I didn't have any semisweet chocolate on hand. I have included the original chocolate ganache recipe below.

Sinful Chocolate Ganache

6 - squares (1 ounce) semisweet chocolate
¾ - cup heavy whipping cream
2 - cups confectioners’ sugar

In a medium bowl, combine chocolate and cream. Microwave on high in 30 second intervals stirring between each, until chocolate is melted and smooth (about 2 minutes total). 

Gradually whisk in confectioners’ sugar until smooth. Let mixture cool until it reaches a spreadable consistency (about 30 minutes).

Yields: 2 cups ganache.

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Stephanie said... #

I was sold on the title before I even saw the pictures or the recipe. That sounds so delicious - especially after seeing the pictures and the recipe!!

Teresa said... #

Oh Tina, I got that magazine too. Isn't it great? I love it. Your Boston Cream Pie cupcakes came out wonderful. Good job.

Julie said... #

Oh my---I HAVE to make these! Thanks for posting the recipe! I lvoe Boston Creme Pie. And Paula Deen too.

Donna in VA said... #

I have an old neighbor friend that I simply MUST send this recipe to. He adores Boston Creme Pies and this is just a different twist. He'll love it!

Maria said... #

Great looking cupcakes! Love the step by step!

Lisa K said... #

I love all things Paula Deen!!

Shawna said... #

Tina!!! You've been awarded - check out my blog! :)

Mommy's Kitchen said... #

Hi Stephanie, I was sold on the title as well. They are just to die for.

Teresa isnt that just the best magazine? there are a few more recipes i want to make out of it. I am so bad.

Hi Julie thanks for visiting my site again. I love Paula Deen as much as Boston Cream Pie LOL. So this is a + for me.

Donna I hope you neighbor enjoys the recipe. LMK how it goes.

Hi Maria I always enjoy when you visit. I am a visual learner so the step by step is great. I hope it helps everyone.

Lisa PAULA DEEN ROCKS!!!!!!! Even with all that butter. Thanks for stopping by.

Shawna thanks so much for the award i will surley pass it on to some wonderful blogs i know of. I will link back to you of course. Thanks for stopping by and i like the new stuff you have done to your site. Ü

Lisa K said... #

I just noticed that you're from Mesquite. I from the Dallas area too! My neighbor is actually from Mesquite so we talk about moving back all the time. =)

Lisa K said... #

I grew up in Grand Prairie, next to Arlington. School brought me out to Utah and now I'm married and got stuck here! =)

Kitchen Flavours said... #

Wow cupcakes look divine. First time here. I love the pictorial view of the step by step procedure of the recipe. It is very easy to understand the recipes by that way. Big hug for all the patience in taking the picture.

Maria said... #

Tina I've yet to try a Bostom Cream Pie Cake but these cupcakes look delish!


RecipeGirl said... #

We are HUGE fans of the whole "boston cream" thing. Love the donuts and love the pie (cake) so I think we'd love these too. Delicious!

Live.Love.Eat said... #

Wow, I LOVE Boston Cream Pie, and now I love these.

Colleen C said... #

Love the site, been back many many times! I made these 2 days ago for a bake sale at my husbands work for the Special Olympics/Polar Plunge. They came out great and tasted even better. Only problem was the filling, had way to much. I filled the 24 cupcakes to the top (I mean really packed them full) and still had a good 2 cups of filling left. Oh well, put it in the fridge and just have to go get more cake mix now. :) A little treat for the kids this weekend. Thanks for another great idea and it was ever so EASY and tasted oh so good! It was a HUGE hit at the bake sale as well.
Thanks Again and Keep Smilin :)

jc said... #

Been looking forward to making these for weeks now. Made them today and wasn't disappointed. For the Ganache, I used semi sweet chocolate chips in place of the chocolate pieces. I also used butter in place of the oil called for in the cake mix which gave the cupcakes an xtra homemade kinda taste.

Deb said... #

These will be perfect for my hubby's birthday coming up next month. He always requests regular Boston Cream pie, and these are something a little different, and a lot more special...thanks!

Anonymous said... #

Thank you so much for sharing this recipe. I had never heard of boston cream cupcakes before, nor have I ever had boston cream pie. I had a customer ask for these cupcakes for her wedding so I thought I'd give this recipe a try. Did everything the way you have here (except I used my from scratch yellow cake) and they turned out wonderful. You're a life saver :D