My absolute new favorite dessert to make is Mini Boston Cream Pies - not only are they incredibly yummy, they are actually fairly easy to make, and a great dessert for a party or barbecue because they are already in individual proportions!
I have tested a few different recipes and my favorite is actually using the cake recipe from Martha Stewart, the cream filling from Six Sisters' Stuff, and the chocolate glaze is my own adaptation. They turn out so light and fluffy and decadent.
This recipe yeilds about 18-20 Mini Boston Cream Pies
The First Step:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
6 tablespoons unsalted butter - softened
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
-Preheat the oven to 350 degrees and butter or grease and flour the cupcake tins.
-Whisk the flour, baking powder, and salt in a bowl.
-Warm the milk and the butter in a sauce pan over low heat.
-Next, best eggs and sugar in a mixer on high speed until thick and pale [about 4 to 5 minutes]
- Beat in the dry ingredients - I turned the mixer down otherwise the flour will fly everywhere :)
Once the milk and butter have melted and started to boil add to the batter on low speed and beat until smooth. Add the vanilla.
The batter will be lighter and thicker than a normal cake batter - put in muffin tins, filling halfway.
Bake the cupcakes 12-15 minutes until golden brown. I find around 13 minutes tends to be perfect as if cooked for the full 15 they tend to be a bit dry.
I run a butter knife around the edges of the cakes to help pop them out of the pan as they do stick a little bit.
Once they are cool cut in half - I like to cut closer to the top so the larger portion is on the bottom (More like a 2/3 to 1/3 ratio).
The Second Step:
This step is super easy (and yummy)!
1 (3.4oz) box of Vanilla Instant Pudding
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 cup milk
1/2 cup sour cream
Mix all of the ingredients, pudding, cream, powdered sugar, milk and sour cream, in the mixer on medium until stiff peak forms- usually 2-3 minutes.
Put the filling in a plastic bag and cut off the end (or use a pastry bag) and pipe the filling on to the bottom half of the cupcake. This works WAY easier than trying to spoon on (as I did the first time around - hence the picture)
Put the tops on:
The Third Step:
1/2 cup heavy cream
4-6 oz of chocolate - I mix semi-sweet and milk chocolate chips
1 teaspoon vanilla
Heat the milk on low/medium heat until right before it boils.
Remove from heat and add the chocolate. Mix together slowly until the chocolate is all melted and then add the vanilla.
I let sit for about 5-10 minutes before I spoon on the top of the cakes.
And then voila:
These beauties are ready to serve!
I usually make day of but they could be made the day before.
If transporting be sure to use a cupcake tote as they are messy and hard to move.
Finally, I do not recommend putting them in the fridge- they are best served at room temperature!