Boston Cream Pie Cupcakes

by Rob E.

Boston Cream Pie Cupcake

Boston Cream Pie Cupcake

Boston Cream Pie Cupcake Boston Cream Pie Muffin Boston Cream Pie Cupcakes Boston Cream Pie Muffins

Rob's Delight
My Boston Cream Pie Cupcakes (or Muffins)



The other day I saw on a cooking channel a person making Boston Cream Pie using cup cakes molds. I decided I just had to give them a try. I knew my wife would love them, so I decided to surprise her.


I'm just an amateur, but they turned out really delicious and my wife really liked them too.


Here's the recipe I used if anyone else wants to give them a try.


Boston Cream Pie Cupcake Recipe


You can make these either in 24 cupcake size tins or 8 larger muffin tins, depending on how big you wanted the finished dessert to be.


Ingredients needed:
  • 8 (or 24) Strawberries
  • 1 Box Super Moist Lemon Cake Mix
  • 1 (5.1 oz) Box of Jell-o Vanilla Pudding Mix - Sugar Free or Regular
  • 8 oz Baking Chocolate - semisweet, dark, or regular per taste
  • 8 oz Heavy Cream
  • 2 oz of Rum – optional


Directions:
  1. Mix lemon cake per directions on box and then pour into muffin or cupcake molds – 2/3 full (makes 8 muffins or 24 cupcakes).

  2. Bake at 350°F for 15-20 minutes until toothpick inserted in center comes out clean.

  3. While waiting for the cupcakes to finish baking, make the pudding per directions on box and refrigerate for 20 minutes.

  4. When muffins are finished baking remove from oven and let cool for about 20 minutes. Remove muffins from mold and slice horizontally just below top of the muffin. Place each one on a small plate and put pudding between the layers for each muffin.

  5. Next, pour heavy cream in a small pan and bring to a simmer then remove from stove. Immediately pour in the chocolate chips/pieces into the cream and stir it allowing the heat of the cream to melt the chocolate. At this time you may add the rum if desired.

  6. Finally, drizzle the chocolate icing over the top of the cupcakes/muffins and put a strawberry on top of each one. Refrigerate for 10 minutes.








Hi Rob,

I can see why your wife would have loved these. I'm drooling over them myself. They also bring back sweet memories.


My dear mother used to love Boston Cream Pie and I'd get her a cake whenever the opportunity arose when I was home for a visit. We both felt we were having a real splurge. :)


She's in heaven now, or I'd be sure to make her a batch of these next time I saw her. Oh well, maybe I can still whip some up for "dear old dad." :)


Thanks so much for sharing the photos and recipe here. I hope you'll become a regular contributor to the site. I can't wait to see what you whip up next! :)

Blessings,
Angie

Comments for Boston Cream Pie Cupcakes

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May 01, 2012
Wow! NEW
by: Susan

These sound so delicious and what a great treat to make for a special occasion. Thanks so much for sharing your recipe :)

Apr 30, 2012
Yum NEW
by: Anonymous

Trying these out tonight. Boston Cream Pie is absolutely one of my favorite desserts. Can't wait to see how they turn out. Adding the rum sounds like a great addition. You can be sure I will be trying this as well.

Thanks for the recipe.

Apr 29, 2012
look great NEW
by: Anonymous

Awesome dad! I want to try them

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