Boston Cream Pie, a French inspired cake that dates back to the late 1800’s. Considered an American classic, Boston cream pie is typically credited to Chef Sanzian of the Parker House Hotel right in downtown Boston, USA. One of the theories as to why it was called ‘pie’ instead of cake is that at that time, pie and cake tins were often considered interchangeable, as were the words themselves.
The original Boston cream pie consists of rich butter sponge cake filled with a rum-infused pastry cream. The sides are coated with toasted sliced almonds and topping it all is a layer of chocolate fondant. A delicate ‘spider web’ of white fondant adds a touch of elegance.
Most women of my mother’s time would do there own version of this pie/cake even if it was just a simple jam-filled layer cake topped with powdered sugar. Definitely the ‘classic’ version was reserved for special occasions. Men generally loved this ‘pie in cakes clothing’. Over time, homemakers as well as the food industry have come up with numerous ideas to recreate this dessert in donuts, cake pops, cupcakes etc.
I’m forever in pursuit of saving time and calories but ending up with a memorable ‘creation’. These Boston Cream Cupcakes are a good example. Tender little cakes filled with vanilla pudding and topped with a chocolate glaze.
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- 1 3/4 cups flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 cup sugar
- 3/4 cup butter, softened
- 3 eggs
- 3/4 cup milk
- 1 1/2 tsp vanilla
- 96 grams Jell-O vanilla instant pudding mix
- 1 cup cold milk
- 1 1/2 cups Cool Whip topping,thawed
- 1 oz. (28 grams) unsweetened chocolate
- 1 Tbsp butter,
- 3/4 cup powdered sugar
- 2 Tbsp cold milk OR
- 2 ozs. (56 grams) semi-sweet chocolate
- 1 cup Cool Whip topping, thawed
Ingredients
Cupcakes
Custard
Chocolate Glaze ( 2 versions,you chose)
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- Preheat oven to 350 F. Line a standard muffin pan with paper baking cups.
- In a large bowl, combine flour, baking powder, salt & sugar with a wire whisk. Add butter & with a pastry blender combine until mixture resembles coarse meal. Add eggs, using a hand mixer on low, combine. Add milk & vanilla, increase to a medium speed & mix until batter is light & fluffy & free of lumps.
- Fill lined muffin cups 3/4 full. Do not overfill. Bake about 18 minutes or until a toothpick inserted comes out clean. Cool in pan 5 minutes then transfer to a wire rack & cool completely.
- Beat dry pudding mix & 1 cup milk with a whisk for 2 minutes. Stir in Cool Whip. Let stand 5 minutes before using.
- For glaze #1... Microwave chocolate & butter in a microwave bowl on HIGH 1 minute; stir until chocolate is melted. Add sugar & 2 Tbsp milk; mix well.
- For glaze # 2 ... Microwave chocolate & 1 cup Cool Whip topping in a microwave bowl on HIGH for 1 minute; stir until chocolate is melted & mixture is well blended
- To Assemble: Insert a small knife at a 45 degree angle about 1/8-inch from the edge of each cupcake & cut all the way around, remove a cone of cake. Cut away all but the top 1/4-inch of the cone; leaving only a small disk of cake which will be used to top the cupcake.
- Fill each cupcake with about 2 Tbsp of custard & top with the disk of cake. Carefully top each filled cupcake with 1-2 Tbsp of chocolate glaze. Refrigerate until ready to serve.