Hello everybody! Happy Monday!
I’m so excited to post the recipe that I’ve been working on for the last week or so – Boston Cream Cupcakes. They are amazing! I made them for Little Buddy’s birthday last Saturday, and he loved it. Picture cake crumbs and pudding and chocolate everywhere. 🙂
I owe my idea to another blogger friend of mine, Kim at www.thebakingchocolatess.com. Her Easy Boston Cream Poke Cake caught my eye and my imagination as I was brainstorming Little Buddy’s birthday treat. I never dreamed a Boston Cream spin-off could be so easy – just cake mix, pudding, and chocolate frosting. So you’ll understand if I’ve been playing in the kitchen this week!
There was a little experimentation involved… I wasn’t sure how cake mix would do in cupcake form, and I needed to know how much pudding and frosting I’d need. I learned some things along the way. Like you don’t pour runny pudding on cupcakes. It’ll just run off. And you don’t want to boil your chocolate frosting before you put it on. That’ll just run off too…
I really liked Kim’s idea of the poke cake, but with the rest of the pudding and frosting combo being a bit complicated, runny, etc., I thought it would be easier to skip that feature. When one more batch of cupcakes came out of the oven and I tried it, it was official. Definitely better with the poke!
So here’s my spin-off on Boston Cream. I hope you enjoy it! 🙂
What You’ll Need…
1 box of yellow cake mix
1 box of instant vanilla pudding
1 jar of chocolate frosting
Miscellaneous ingredients for the cake mix and pudding – I needed 1 cup water, ½ cup vegetable oil, and 3 eggs for the cake, and 2 cups milk for the pudding.
What to Do…
- Make the cake mix into cupcakes according to the instructions provided on the box and bake.
Note: My normal-sized muffin pan worked well for our birthday cupcakes, but I liked my mini-muffin pan cupcakes for serving as a church snack after Wednesday night Bible study. People are less intimidated by smaller treats, and more likely to have one or two… or three…
- After you take the cupcakes out of the oven, use the handle of a kitchen utensil to poke 2-3 holes in each cupcake while they’re still hot. I liked using a large handle – then there’s more pudding in the cupcake. 🙂
- Mix the pudding and (carefully!) pour the liquid pudding into the cupcake holes to the brim.
- Refrigerate the cupcakes and the extra pudding for about one hour. At least until the extra pudding is solidified.
- Once the pudding is set, take the cupcakes out of the fridge and spread about one tablespoon of pudding onto each cupcake as one would a frosting.
- Warm the chocolate frosting in the microwave. The tricky part with this is you want the frosting to be soft enough to spread but not soft enough to run. I warmed the chocolate in 5 second increments to make sure it was right.
- Spoon about one teaspoon of chocolate frosting onto each cupcake. Spread it carefully with the back of a spoon – try not to swirl with the pudding!
- Replace in the refrigerator. Once the chocolate is set, they’re ready to eat! Store the cupcakes in the fridge when you’re not eating them. 🙂
That’s it! Let me know what you think of them, and let me know if you come up with any other spin-offs!