Boston cream cupcakes

Summer picnics and parties are coming quickly!  These cupcakes make a great dish to pass because folks can take one and be on their way, no fork or plate required.  Boston cream pie is a favorite in my families’ house.  My dad adores it.  I saw a recipe for a boston cream poke cake and thought it would make the perfect individually sized treat.  Basically–portion control for my piggy face 😀

Hungry girl has some great alternatives to the eggs and oil in a cake mix and I love their chocolate cake made with greek yogurt, so I tried the yellow cake with no sugar added applesauce.  YUM! The creative team over at cookie madness had a great recipe for Boston Cream Poke Cake leading me to believe that these would taste great in individual form.

You’ll need:

  • 1 box of yellow cake mix
  • 1 c. no sugar added applesauce
  • 1 c. water
  • 1 standard box of vanilla pudding
  • 2 c. milk
  1. Prepare cake mix by mixing the mix with applesauce and water until smooth.  A whisk will do the job really well.
  2. Fill the 24 cupcake liners
  3. Bake at 350 degrees for 15-20 minutes or until golden brown.
  4. Remove from oven and set aside to cool.
  5. Prepare pudding according to package directions.
  6. Put in fridge to let thicken while the cupcakes cool a bit.
  7. Once cupcakes are cool(er) fill a ziploc bag or frosting/pastry bag with the pudding.
  8. Poke a hole in the middle of each cupcake not quite to the bottom of the cupcake, but about halfway with something round (the end of a bamboo skewer) or use a large diameter frosting tip.
  9. Fill each hole with pudding by cutting off the corner of the ziploc bag or using a large frosting tip and pushing a dollop of pudding in the middle of each one.

To make the glaze:

  • 2 tablespoons butter
  • 2 ounces unsweetened chocolate, chopped
  • 2 cups sifted powdered sugar
  • 1/4 cup boiling water
  • 1 teaspoon vanilla extract
  1. In a large (3 quart), nonstick saucepan, melt the butter.
  2. Add the chocolate and stir over low heat until chocolate is melted.
  3. Let cool for 4 minutes, then with a wooden spoon, beat in the sugar and boiling water, beating until smooth.
  4. Beat in the vanilla.
  5. Pour or spoon over each cupcake. Return to the refrigerator and let the frosting set. Chill until ready to serve.

2 thoughts on “Boston cream cupcakes

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