Small Batch Boston Cream Pie Cupcakes

By Nichelle Stephens

Cupcakes Expert, about.co,

Boston's most famous dessert is the Boston cream pie. It originated back in the mid 1800s at the historic Parker House hotel. There are many variations of the original recipe but the three main ingredients of Boston creme pie are chocolate ganache, vanilla custard and cream.  The rich flavor of Boston cream pie is so popular that many doughnut shops have a Boston cream doughnut on their menu.

Chocolate ganache is a heavenly combination of chocolate and cream. It's versatile and it can be used as filling or frosting for chocolate cupcakes. Ganache is a rich flavor that can elevate any cupcake recipe.

The recipe below has a shortcut which calls for using prepared vanilla pudding. I would caution against using prepared vanilla pudding. Instead, you can make instant pudding and to add evaporated milk which makes the custard have a richer taste. If you really do 100% scratch, then you can make a classic vanilla pudding with milk, cornstarch, salt,sugar, vanilla extract.

Sometimes you only want to make a small batch of cupcakes.  This is good for when you only want to make cupcakes for yourself and a friend. The recipe below is adapted from Taste of Home. If you enjoy the cupcakes, then next time you can just double the ingredients and bake a bigger batch.

 

 

Ingredients

• 3 tablespoons shortening
• 1/3 cup of sugar
• 1 egg
• 1/2 teaspoon of pure vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons milk
• 2/3 cup of prepared vanilla pudding
• 1/2 cup semisweet chocolate chips

• Prep Time: 15 minutes
• Cook Time: 20 minutes

• Total Time: 35 minutes
• Yield: 6 cupcakes

 

Preparation

1. Preheat oven to 350°F.  Line a muffin pan with 1/2 dozen cupcake liners.
2. In a small bowl, cream shortening and sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
3. Filled paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. Cut a small hole in the corner of a pastry or plastic bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake.
5. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator.