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Boston Cream Pie Cupcakes for two. A small batch cupcake recipe for Boston Cream cupcakes; recipe makes just 4 cupcakes.
I dripped Boston Cream Pie filling on my shirt, not once, but TWICE while eating these cupcakes.
Thatโs how good they are.
Usually, after cream filling from a cupcake drips on your shirt, you vow to be careful with the remaining bites. I was not. I ate with abandon. I didnโt care that I had already potentially ruined my shirt. I just kept eating and eating. I had 2 cupcakes, one right after the other. (And then I pushed a stroller uphill to the park, heh).
These are so very good.
If we really take a deep look at Boston Cream Pie, itโs easy to see why itโs one of the best desserts on earth. Itโs made up of a vanilla cake, vanilla pastry cream, and a chocolate ganache frosting. It hits all the flavor profiles of vanilla and chocolate at the same time.
Itโs tender cake, creamy filling, and rich frosting all at once. What else can you ask for in a dessert, really?!
Boston Cream Pie Cupcakes Method:
I have a little secret to share. When I dreamt up these Boston Cream Pie Cupcakes (I decided to make cupcakes rather than my usual mini cake in a 6โณ pan because I wanted swirls of frosting), I planned on making the small-batch pastry cream from my small batch eclairs to stuff them. But, I did something naughty. I bought a box instant pudding instead.
I feel a little guilty, but it wouldnโt be right to spend over an hour making 4 cupcakes that will be eaten in 4 minutes. It felt right to take the easy way out. I saw at Target that Jello is making these new โnaturalโ pudding mixes, and something about the packaging just lured me in. (No, this isnโt sponsored in any way, but this is what Iโm talking about). The mix says to use 2 cups of milk, but I used 1 1/2 so I would have a thick pudding closer to pastry cream. I donโt regret it!
The thing is, you canโt not smile while eating these cupcakes. And you also canโt over-do it because the recipe only makes 4 cupcakes.ย You donโt have to say it. I know Iโm your girl.
Boston Cream Pie Cupcakes
Boston Cream Pie Cupcakes, small batch.
Ingredients
- 4 tablespoons unsalted butter, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg white, at room temperature
- 2 tablespoons sour cream, at room temperature
- 6 tablespoons flour
- 1/2 teaspoon baking soda
- pinch of fine salt
For the filling:
- 1 3.4-ounce box Jell-O Instant Vanilla Pudding Mix
- 1 1/2 cups cold milk
For the frosting
- 2 ounces unsweetened chocolate, chopped
- 4 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon sour cream
- 1/4 cup cocoa powder
Instructions
- Preheat the oven to 400, and line four cups in a muffin pan with paper liners.
- In a medium bowl, beat with an electric mixer the butter, sugar and vanilla. Beat until light and fluffy, at least 30 seconds.
- Add the egg white and beat until combined.
- Next, beat in the sour cream.
- Finally, sprinkle the flour, baking soda and salt evenly over the batter, and then beat until just combined.
- Divide the batter between the cupcake liners, and bake on the middle rack for 16-19 minutes. When done, the tops will spring back, and a toothpick inserted will come out clean.
- Let the cupcakes cool.
- Meanwhile, make the cupcake filling by whisking 1 1/2 cups of milk into a box of instant vanilla pudding. (The box will call for 2 cups of milk, but only use 1 1/2 for a thick cream).
- Add the pastry cream to a pastry bag fitted with a large round tip. Insert the tip about 1/2" into the cupcake, and then gently squeeze some of the pastry cream inside. Watch the surface of the cupcake, it will inflate slightly. Repeat for each cupcake. You will have leftover pastry cream if you used the pudding mix.
- Finally, make the frosting: in a small bowl, add the chopped unsweetened chocolate. Microwave on 50% power for 30-second increments until smooth and melted, stirring between each session.
- In a medium bowl, combine all of the frosting ingredients (including the melted chocolate) and beat on HIGH with an electric mixer until light and fluffy.
- Frost the cupcakes with the frosting (using either a spatula or pastry bag) and serve immediately. Leftover cupcakes should be stored in the fridge, but let them soften at room temperature for about 15 minutes before serving.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 770Total Fat: 36gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 121mgSodium: 651mgCarbohydrates: 103gFiber: 4gSugar: 82gProtein: 10g
I just made the cake part and to me, the taste of the baking soda is very strong. Can less be used?
Hi Zoosie, Iโm sorry about this. Did you measure exactly? Iโm also wondering if you used extra salt?
I have made many of your recipes Christina and have loved them all. Just wondering if I wanted to make a 6โ cake instead would I need to double the recipe?
Youโre in luck, Aileen! My mom successfully doubled this recipe and made it in a 6โณ cake pan! Enjoy :)
This is the first internet recipe that was easier than it looked and tasted even more fabulous than it sounded!!! Thank you!
Awww, Michelle! Youโre so kind! So glad you loved them. Thanks for letting me know :)
Hi,
Do you have a recipe for the filling that doesnโt use pudding mix?The pudding ingredients still look iffy to me. More additives than I want. Maybe one for the 6 inch pan.
I woudl also love to know if thereโs a filling I can make instead of instant pudding mix (because we donโt get that here in Australia). Can I use fresh custard from the cold diary section? What is instant pudding mix?
I think fresh custard from the dairy section would work, and it would save you a step!
Could these be made in the Mini Instant pot in an egg bite mold?
Most likely no :(
Well, had to try! Thanks for answering!
These are delicious!!
Love the recipes in your books also!!
Thanks Christina!!
Lin
Hello! I plan to make many batches of these for a birthday party. You mention the recipe yields 4 cupcakes but could you please tell me If the size is small or large? I have a regular sized cupcake pan.
Love your recipes and your Instagram profile! Thank you!!
I discovered that โTwinkiesโ shaped (Tube) cakes are a lot easier to eat so I bought an old Hostess Twinkies cake pan and make tube shaped cakes instead of cupcakes anymore. (Been doing this for many many years.) They are a tad bigger so you get a bit more delicious cake to eat. Also note, a typical cupcake recipe works and fits just fine in one of these pans. Also note that because the tube cakes are a tad bit bigger you only get 9 to a pan instead of 12.
Oh, BTW, this recipe is FANTASTIC! I will be making this one again. :-)