Boston Cream Cupcakes- Simple and Spectacular

Yet another installment of one item two ways.

This first recipe, Boston Cream Pie Minis, is a simple Kraft recipe. Easy to prepare, easy to share.

The second recipe is more time consuming (all from scratch) recipe from Cuisine magazine. This a much fancier dessert, almost formal.

Both are delicious. So take your pick!

Boston Cream Pie Minis

Prep Time: 1 hr 30 min
Total Time: 1 hr 30 min
Makes:
2 doz. or 24 servings, one cupcake each

1 pkg. (2-layer size) yellow cake mix
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
4 squares BAKER'S Semi-Sweet Baking Chocolate

PREHEAT oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin pan cups (do not put into paper muffin cups!) as directed on package. Cool in pans 10 min. Remove to wire racks; cool completely.

BEAT milk and dry pudding mix with wire whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.

MICROWAVE remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. to thicken. Spread onto cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.

Boston Cream Cupcakes

These take about half an hour longer to make but are definitely more decadent. Don't waste these on the kids if they are under 12.

Pastry Cream (also great for tart shells and cream puffs)

2 c whole milk

1/2 c sugar

1/4 c cornstarch

1/4 t kosher salt

2 eggs

2 T unsalted butter

1/2 t vanilla extract



Heat milk in a saucepan over medium until it begins to steam and bubbles form around the edges. Remove from heat.



Whisk sugar, cornstarch and salt together in a bowl. Add the eggs and whisk until smooth, the gradually whisk in 1/2 of the hot milk.



Pour the egg mixture into the remaining milk in the pan and return pan to burner. Cook over medium heat, whisking often, until thick. Boil one minute, whisking constantly, to eliminate starchy tastes and thicken a bit more.



Off heat stir in butter and vanilla until butter is melted. Transfer to a bowl and cover with plastic. be sure to press plastic to the surface of the cream to prevent a skin from forming. Chill before using.



Cupcakes
2 3/4 c all purpose flour

1 1/2 t baking powder

1/2 t table salt

2 c sugar

2 sticks unsalted butter (1 c) softened

4 eggs

1 c buttermilk

1 t vanilla extract

1/4 c cocoa powder, sifted

1 t instant espresso dissolved in 2 T hot water



Whisk dry ingredients together in a bowl and set aside.



Cream sugar and butter in a bowl with a hand mixer on medium speed until fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Blend in 1/2 the flour mixture, then add buttermilk and vanilla, mix until combined. Add remaining flour and mix until blended. Transfer 2 c batter to a small bowl.



Fold cocoa and espresso mixture (I only used cocoa as I don't like even a hint of coffee in anything) into 2 c batter until incorporated.



Place a heaping Tbsp of chocolate batter at the bottom of each cupcake liner; smooth to cover bottom. Top with vanilla batter, filling to the top. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes.



Cool in pan about 20 minutes and transfer to rack to cool completely. (The cupcakes will spread out on your cupcake pan so have a thin knife available to loosen the tops before you remove the cupcakes).



When cupcakes are completely cool cut them flush with the tops of the liner with a serrated knife. Remove the liner and slather pastry cream on the bottom. Gently press the top back on.

Top with Chocolate Glaze (below) and milk chocolate curls (if you wish) and chill. Bring to room temperature before serving.



Chocolate Glaze

2/3 c heavy cream

2 T light corn syrup

8 oz semi sweet chocolate, finely chopped or chocolate chips



Boil cream and corn syrup in a sauce pan. Off heat whisk in chocolate until smooth. Spread about 2 Tbsp on each cupcake. (If the glaze thickens you can warm it in the microwave for about 30 seconds to make it spreadable.)