Who is shocked about having another Boston Cream Pie Recipe on here?
That’s because Boston Cream Pie is one of the best desserts out there and my goal in life is to Boston Cream Pie-ify everything.
I have lofty goals in life.
It seems like everything is made better when stuffed into a cupcake/made in cupcake form.
Cupcakes are literally my solution to everything.
I’m like, “Oh… it’s your birthday? Yay! I made you cupcakes!”
“Wait, you had a baby? CONGRATS! I MADE YOU CUPCAKES!”
“I heard you finally kicked your life long, crippling addiction to refined sugar… well done! … Here’s some cupcakes?”
I wish I could tell you that last one was a lie.
I swear I’m almost a good friend.
Which reminds me, sorry for the radio silence around here. I’ve been soaking up my last moments while it’s still just Baby Girl and I.
We are on the countdown for when Baby #2 arrives! We’ve got 23 days, give or take.
Not that I’m counting or anything.
- 1 stick butter, softened
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups milk
- 1/8 cup vegetable oil
- 1 tablespoon vanilla extract
- 3 large eggs
- 3 cups heavy cream
- 1 large box of vanilla instant pudding
- 3/4 cup milk
- 1 cup heavy cream
- 8 oz. chocolate, chopped (I use 1/2 bittersweet, 1/2 semi-sweet)
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Yellow Cake
- Preheat oven to 350° F. Prepare standard cupcakes tins by lining with cupcake liners. Set aside.
- To the bowl of a stand mixer add butter and mix until smooth. Add flour, sugar, baking powder and salt and mix to combine. Stop, scrape down the sides of the bowl and add milk, oil, vanilla and eggs and mix together until smooth.
- Pour batter into prepared cupcake pans and bake for 15-20 minutes or until a toothpick inserted into the center comes out (mostly) clean. Cool in cupcakes tins for about 5 minutes before removing them to a wire rack to cool completely.
- In the bowl of an electric mixer beat whipping cream until almost stiff. Add pudding mixes on low speed until well combined. Add milk to smooth out consistency.
- Pour heavy cream into a saucepan over medium/high heat and just barely bring to a boil (watch this VERY closely as heavy cream tends to boil over the pot if left to it's own devices).
- In the meantime add chopped chocolate, corn syrup, vanilla and salt to a medium sized bowl.
- Pour hot cream into bowl over chocolate and let rest for 5 minutes undisturbed. When five minutes has gone by slowly stir ingredients together until the mixture becomes completely smooth and glossy. Set aside for 10 minutes at room temperature before using.
- Frost cooled cupcakes with cold vanilla custard mixture. Drizzle ganache all over the top and serve immediately or keep in the refrigerator until ready to eat.