I love Boston Cream Pie, but sometimes making smaller, hand held portions is better. Such is the case when you have kids, and your kids have friends. After all, I’m not cooking and baking for a barrage of guests at a dinner party. What I make satisfies the hunger pangs (or as in this case, the sweet tooth) of those between the ages of 12 and 19. That means not everything has to have sprinkles, nor does it have to be baked with the addition of rum or something exotic. These Boston Cream Cupcakes are a perfect middle ground that satisfies both kids and adults alike.
While these perfect little cakes are great for portion control, be careful. You might find yourself indulging in more than just one! The cake alone is nothing spectacular, a plain jane of sorts. But when paired with homemade vanilla filling and topped with a decadent chocolate ganache, it’s the perfect cake for the job. Not too sweet and without any competing flavors.
I’ve made these two ways. One with a small amount of filling done through a hole in the top of the cake, and another version with the top sliced off and considerably more filling spread inside. Whether you like a lot or a little, these cupcakes are delicious.
FILLING NOTE: I used my homemade vanilla pudding mix. The recipe is at the bottom of the post linked at left. I measured 1/2 cup of mix and 1 1/2 cups of milk with 1 tablespoon of vanilla extract. However, you CAN use a 3-oz package of Cook & Serve vanilla pudding and 1 1/4 cups milk. After cooking, add in 1/2 tsp vanilla extract.
I have also provided the measurements below in the filling section to make enough homemade pudding mix for use in this cupcake recipe alone.
Boston Cream Pie Cupcakes
adapted from Woman’s Day
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