As you may have figured out if you are a regular reader of this blog, one of my favorite things to do in life is to take usually things that are usually not in cupcake form (lasagna, macaroni and cheese, bacon and eggs) and put them in cupcake form. There’s something just so welcoming about cupcakes, which is probably one reason why I woke up one Saturday morning and randomly thought…Boston Cream Pie Cupcakes.
Because I don’t know about you, but with just me and the Southern husband in the house these days, I’m just not gonna be making an entire Boston Cream Pie anytime soon. Or ever. And he loves Boston Cream Pie, so that was a bleak future for him until I had the cupcake epiphany. And when I had it, I do what I always do with epiphanies. I tweeted it, and I put in on Facebook. Not two seconds later I heard from my beloved friend Lynne. She and I grew up together. We made really good chocolate chip cookies and really bad apple pies together. We took piano lessons together. We were in each other’s weddings. And then we had babies together.
Well okay, our husbands were somewhat involved, but there we are with our babies. (And our early 1990’s clothes.) I have no idea what happened, but all of the sudden our babies are gigantic. Here is my baby…
And here is her baby. (He’s standing with her other baby, because Lynne is always one step ahead of me. I love that about her.)
Anyway, she reminded me that her baby is now turning 17 (which is just plain impossible but apparently true) and one of his favorite desserts is Boston Cream Pie. This matches his favorite sports team (the Boston Red Sox) and where he wants to go to school (Boston University). The kid once had a guinea pig named Nomar Garciaparra, for Pete’s sake. (Baseball fans will know what this means. The rest of you…never mind.)
Long story short, she NEEDED the recipe. The recipe at that point was a twinkle in my eye…I hadn’t gotten any further than waking up, thinking “Boston Cream Pie Cupcake, ” stumbling into the kitchen and typing my stream of consciousness thoughts onto Facebook. But with his birthday one short week away, I sprang into action, and a few hours later I had these.
Because when your friend with whom you have baked cookies/taken piano lessons/gotten married/had babies says she needs you, that’s what you do. Especially when her beautiful baby boy is turning 17, when I’m sure it was just last week that I was holding him in my arms.
So happy birthday, handsome Christopher. Love your mama and love you.
Boston Cream Pie Cupcakes
Yield: 20-24 cupcakes
Print Recipe
Pin RecipeIngredients
- 1 box yellow cake mix (I used Duncan Hines) plus ingredients to prepare cake
- 1 box instant vanilla pudding plus milk to prepare pudding
- 2/3 cup heavy cream
- 6 ounces semi-sweet chocolate, chopped fine
- 1 tablespoon corn syrup
Instructions
- Spray two 12 serving cupcake pans with cooking spray.
- Prepare cake mix according to box instructions and bake in cupcake pans until done, following the cupcake preparation instructions on the box. Cool and carefully remove from pans.
- Prepare vanilla pudding according to box instructions and refrigerate until you are ready to assemble your cupcakes
- When cupcakes are completely cool, cut each one in half horizontally with a serrated knife.
- Prepare chocolate topping by bringing cream to a full boil. Remove from heat, add chocolate and syrup and let stand for 5 minutes. Stir thoroughly until chocolate is melted and mixture is smooth. Cool for 10 minutes, stirring occasionally.
- Assemble cupcakes by spooning one tablespoon of pudding onto each cupcake bottom half. Top with top half. Spoon chocolate glaze on, about one tablespoon per cupcake, letting some drip down the sides if you like.
- You can either serve immediately or cover and hold for up to a day. If you are holding them, put them on a tray in rows, and insert a blunt toothpick into the cupcakes at the ends of the rows. Cover with plastic wrap – the toothpicks should keep the plastic high enough to keep from sticking to the chocolate.
Okay….break from no pastry eating…just for today. LOL I gotta make a run!…See what you did?!! ^_^
Well, you HAVE to eat pastry from time to time – I think it might be an actual law. 🙂
Wowee! This looks so scrumptious! I will be making them tomorrow (shhh, secret) as a reward for the kids making it thru the first day of school for the new year. Thank you, also, for the amazing photography!!!! Could not have asked for better food styling and lighting. Simply amazing all the way around. Well done!
What a great mom you are to do that for the first day of school! 🙂 And thanks for your sweet works about my pictures…I was DETERMINED to do these cupcakes proud!
I read the recipe and already thought of a modification I’d make. I’d cut the dome off the cupcake instead of cutting it in half and then I’d scoop a bit of cake out of the bottom so it could hold more filling (and be a bit less messy by not squishing out the sides) Hey! how about putting both the chocolate and the pudding in the hollow and make them Surprise Boston Cream Pie Cupcakes?
Robin, I LOVE recipe improvisation! If you try them this way, will you let me know how they come out? They are definitely knife and fork cupcakes made the way I made ’em. (not that this stopped us from eating them for one little second!) 🙂
I will definitely let you know how they come out. I probably won’t be making them until next week because I already promised my 3 grandchildren that I’ll let them “help” me make cookies tomorrow.
Sounds like just the right kind to help to me!
These pictures are just beautiful, and this recipe is just amazing. Thanks for sharing it! 🙂
My pleasure! Hope you have fun making the,! 🙂
Such lovely photos.
My family Loves cupcakes and these look so darn yummy.
Think I will be making these soon only with different pudding fillings…just for variety. Hubby loves banana cream so will have to make some of those for him with a small sliced banana stuck right on top of the chocolate. :} He will love it I’m sure.
Thanks 4 the recipe.
ColleenB.
Sounds delicious! Chocolate and banana are the perfect combo.
Awwww, what a sweet story! Love the photos! I will have to attempt these cupcakes just because…
Thanks!! I love sentimental recipes. 🙂
What a great post in your wonderful Kate style!
I have two dear life friends as your buddy Lynne
and what treasures they are:-)
I tip my hat to you this morning (imaginary
tipping of the hat taking place now!)
Thanks Karen – and aren’t we so lucky? 🙂 🙂
What a sweet dedication. The cupcakes look delicious.
Sweet cupcakes for sweet friends – it just seems like the right thing to do! 🙂
I’ve never had it in me to make a whole boston cream pie either although I love the donuts! I’d much rather go after it in cupcake form. I’m sure it’s even more delicious that way!
Cupcakes are always more delicious – there’s just something about ’em!
I think the photography and styling is one of your best! Share your secrets please!!
Thanks Kristy! This one was shot in natural light (coming from the side, just straight on with a white fabric background. I shoot my food shots with a Nikon D700 and a 105mm macro lens. The most hair-raising part of this one was that I set up the shot completely and poured the chocolate sauce on at the last second…I was just super-lucky to get a good pour! If you want any more details on the technical stuff just shoot me an email and I’ll be happy to explain more! 🙂
This is soooo gorgeous! I will have to try these!
Thank you – hope you love them as much as we do! 🙂
I would love to make these, but can’t get a yellow cake mix where I live (Europe). What from scratch recipe can I use instead????
Here’s a great link to a recipe from The Kitchn:http://www.thekitchn.com/recipe-basic-yellow-butter-cake-recipes-from-the-kitchn-14637