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Boston Cream Pie Cupcakes | wholeandheavenlyoven.com

Boston Cream Pie Cupcakes

All Posts 14 Comments
April 23, 2014

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 Classic Boston cream pie…..in mini cupcake form! Your entire family will love these moist yellow cupcakes, filled with a luscious vanilla pudding and frosted with a rich chocolate ganache. — Impossible to only have one of these addicting cupcakes!

Boston Cream Pie Cupcakes | wholeandheavenlyoven.com

Yeah, so these cupcakes? I’m just about to die from cuteness-overload.

I mean, it’s Boston cream pie IN MINI FORM. So darn cute!

Boston Cream Pie Cupcakes | wholeandheavenlyoven.com

Boston Cream Pie Cupcakes | wholeandheavenlyoven.com

Sorry, I’m just a little pumped about these cupcakes. They really do have it all: A soft yellow cupcake base, a creamy filling, and a dark fudgy chocolate ganache. — Guys- could you do me a favor? Come and take the rest of these cupcakes out of my reach, before I end up doing some serious damage to the remainder of them. 

Boston Cream Pie Cupcakes | wholeandheavenlyoven.com

I gave Rachel one of these cupcakes, she ran outside with it and two minutes later she was back asking for another.

I love that kid a little too much, so I couldn’t help but say yes. 😉

One of my pet names for Rach is actually, are you ready? Cupcake.

Most of the time she loves it, other times she hates it. — I don’t care. It’s adorable and it suits her perfectly. — Small and tiny, but packs an incredible punch.

I usually ask her what kind of cupcake she is and the answer is always “chockwit”…..How surprising..

Boston Cream Pie Cupcakes | wholeandheavenlyoven.com

Back to the cupcakes. (the actual ones) 😉 

Boston Cream Pie Cupcakes | wholeandheavenlyoven.com

Don’t let the long ingredient list scare you away. —These cupcakes may look complicated and involved, but they are actually fairly simple to make. There’s 3 main things involved: Yellow cupcakes, vanilla pudding filling, and chocolate ganache frosting.

Classic Boston cream pie, only in mini form. — Now, in the interest of saving time, I recommend you make your vanilla pudding filling first, because it does need to chill for about an hour before using.

Next, you’ll make your yellow cupcakes: Just a simple yellow cake recipe, but the only one I ever use because it’s so easy and so good. It yields a perfectly soft and springy texture every single time.

You’ll need to grab your plain yogurt, (big moist boost!) buttermilk, (another huge moist boost) eggs, honey, vanilla extract, flour, baking powder, and salt. — Simple ingredients, yet they make a pretty dang good yellow cake.

Boston Cream Pie Cupcakes | wholeandheavenlyoven.com

My cupcakes took precisely 24 minutes at 350º. Start checking them around 22 minutes, because you don’t want to over-bake them, otherwise they’ll lose that soft, moist texture. A toothpick should come out clean, and the tops of the cupcakes should bounce back when lightly touched. Be sure you cool your cupcakes completely before filling with the vanilla pudding.

Last, but certainly not least, you’ll make your chocolate ganache frosting. You’ll only need two ingredients: Heavy cream (only 3 tablespoons!) and semisweet chocolate chips.

Chocolate ganache isn’t really complicated or finicky, but you do need to follow the directions to a T, for best results.

You’ll start by gently bringing the heavy cream to a slow simmer. (not boiling!) If you accidentally heat your cream too long, cool slightly until just warm. Then, in a double-boiler (or in a microwave) heat chocolate chips until they just start to lose their shape. (they should not melt entirely) Immediately pour warm cream over partially-melted chocolate chips, and whisk until ganache is smooth and fudgy.

Let your ganache sit 10 minutes, or until it reaches spreading consistency. (if ganache becomes TOO thick, thin it out a little bit with 1/2 to 1 teaspoon hot water) Then spoon over filled cupcakes and swirl to frost them.

Guys, the chocolate ganache is so good I was literally sitting in the middle of the kitchen scraping the pan. — Just a typical day for me.

Boston Cream Pie Cupcakes | wholeandheavenlyoven.com

There’s just something so intricate and nostalgic about these cupcakes that I absolutely adore. Again, it’s probably the cuteness factor.

Boston Cream Pie Cupcakes | wholeandheavenlyoven.com

I enjoy eating cute food, how ’bout you guys?

There’s really nothing NOT to love about these cupcakes: The soft cake, the creamy filling, and the fudgy frosting just work like a dream together. That first bite takes you into the soft, melt-in-your-mouth yellow cake. That second bite takes you into the creamy, vanilla-flavored pudding and OMG all that fudgy chocolate…..Be still my heart…

Boston Cream Pie Cupcakes | wholeandheavenlyoven.com

Boston Cream Pie Cupcakes | wholeandheavenlyoven.com

FYI, if you plan on making these cupcakes for a get-together with even just a few people, I would recommend doubling the recipe. Believe me when I say these cupcakes go and they go fast. Really fast.

Be sure to grab a few to hide away for yourself,  because once people see these cupcakes they’re not really interested in sharing. Me included.

Boston Cream Pie Cupcakes | wholeandheavenlyoven.com

There you have it: Boston cream pie at it’s absolute finest. 😉

Boston Cream Pie Cupcakes | wholeandheavenlyoven.com

Boston Cream Pie Cupcakes | wholeandheavenlyoven.com
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Boston Cream Pie Cupcakes

Classic Boston cream pie.....in mini cupcake form! Your entire family will love these moist yellow cupcakes, filled with a luscious vanilla pudding and frosted with a rich chocolate ganache. --- Impossible to only have one of these addicting cupcakes!
Prep Time 1 hour 20 minutes
Cook Time 25 minutes
Total Time 1 hour 45 minutes
Servings 1 dozen cupcakes

Ingredients

  • VANILLA PUDDING FILLING:
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1 egg yolk
  • 2 tablespoons cornstarch
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • pinch salt
  • YELLOW CUPCAKES:
  • 1/2 cup plain yogurt
  • 1/2 cup buttermilk
  • 1/2 cup honey
  • 1 large egg plus 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1-1/4 cups white whole wheat flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • CHOCOLATE GANACHE FROSTING:
  • 3 tablespoons heavy cream
  • 1/2 cup semisweet chocolate chips

Instructions

  • Make the vanilla pudding: In a medium saucepan, whisk milk, cream, egg yolk, cornstarch, and honey until combined. Whisk mixture over medium heat, until pudding is thickened and coats the back of a spoon. Whisk in vanilla and a pinch of salt. Cool pudding slightly, then transfer to a container, pressing plastic wrap directly on the surface. Chill pudding at least 1 hour.
  • Preheat oven to 350F. Line a 12-cup muffin tin with cupcake wrappers and set aside.
  • Make the cupcakes: In a large bowl, whisk yogurt, buttermilk, honey, eggs, and vanilla until smooth. In a separate small bowl, whisk flour, baking powder, and salt until combined. Gently fold into liquid mixture until batter is smooth.
  • Divide batter between prepared muffin tin and bake cupcakes at 350F 23-24 minutes, or until a toothpick comes out clean. Cool cupcakes completely on a wire cooling rack.
  • Make the chocolate ganache: In a small saucepan, heat cream until just simmering (not boiling) In a double-boiler, melt chocolate chips just until they begin to lost their shape (their should still be chunks) Pour warm cream over partially-melted chocolate, and gently whisk until ganache is smooth. Cool ganache 5 minutes.
  • While ganache cools, assemble the cupcakes: Cut a 1/2 inch deep circle into cooled cupcakes and remove top. Fill each indention with about 1 teaspoon vanilla pudding, then replace tops. Spoon chocolate ganache over top of cupcakes. (if ganache cools too quickly and becomes too thick during this time, thin it out with about 1/2 to 1 teaspoon hot water) Let cupcakes set 10 minutes before serving.

Notes

Store cupcakes in refrigerator up to 3 days.
Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

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Filed Under: All Posts, Cake/Cupcakes, Desserts, Recipes Tagged With: boston cream pie, chocolate, chocolate ganache, classic, cupcakes, desserts, easy, frosting, mini-food, pie, vanilla pudding, yellow cupcakes

Comments

  1. Chris @ Shared Appetite says

    April 25, 2014 at 6:37 am

    Yes! My mom has made and continues to make boston cream pie for pretty much every get together since I was a little kid. These cupcakes make me SO happy! They look great! Pinned 🙂

    Reply
    • Sarah says

      April 25, 2014 at 7:13 am

      That’s so cool that your mom has made Boston cream pie for so many years! I’ll bet she’s definitely an expert in that department. Thanks for the pin, Chris! 🙂

      Reply
  2. Tina @ Tina's Chic Corner says

    April 25, 2014 at 10:15 am

    Bostom cream pie is my favorite donut so these cupcakes are totally calling out to me!!! Do you have any leftovers to send me asap? 😉 Gosh, these look delicious. 🙂

    Reply
    • Sarah says

      April 26, 2014 at 7:05 pm

      Thanks so much, Tina! and oh, I would so love to send you my leftovers, but sadly there are never any leftovers in this house. 🙁 LOL

      Reply
  3. Allie | Baking a Moment says

    April 25, 2014 at 1:04 pm

    Boston Cream Pie Cupcakes? Girl you are a genius. What an awesome idea! Love that shiny ganache on top, and those pics where you’re breaking the cupcake open and that creamy pudding is oozing out- gah! I’m dying 😉

    Reply
    • Sarah says

      April 26, 2014 at 7:13 pm

      Haha! Thank you so much, Allie! And ikr? That creamy pudding filling gets me every time. So good. 😀

      Reply
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Hey, I'm Sarah! The sweets-obsessed girl behind the blog. I believe a healthy lifestyle should be a balance between healthy AND indulgent food and I want to show you how! Read More >>

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