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    You are in: Home / Recipes / Outrageous Boston Cream Pie Cupcakes! Recipe
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    Outrageous Boston Cream Pie Cupcakes!

    Outrageous Boston Cream Pie Cupcakes!. Photo by Vseward (Chef~V)

    1/4 Photos of Outrageous Boston Cream Pie Cupcakes!

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Vseward (Chef~V)'s Note:

    Sometimes when a craving hits, you don't have time to make the full blown version of an outrageous Boston-Cream-Pie ... so this is the next best thing! My son recently craving my Boston Cream Cake settled for this a less time consuming version. Although you start with a cake mix for the cupcakes, the pastry cream and ganache make these little baby's a perfect individual dessert to serve! Family Favorite ;)

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    Ingredients:

    Serves: 14

    Yield:

    cupcakes

    Units: US | Metric

    Chocolate ganache

    Directions:

    1. 1
      Prepare yellow cupcakes as directed on box.
    2. 2
      In the meantime, prepare the vanilla custard filling by combining the instant pudding mix the half and half in a medium bowl. In a stand mixer using the whip attachment, combine cream, vanilla and powdered sugar and whip at medium speed until soft peaks form. Gently fold in the pudding mixture to the whipped cream until it is fully incorporated and smooth. Place filling into a pastry bag fitted with a #21 (or standard star) tip.
    3. 3
      When the cupcakes have cooled, place the tip of the pastry bag inside each cupcake and pipe in filling, being careful not to overfill.
    4. 4
      When all the cupcakes have been filled, prepare your ganache.
    5. 5
      Combine the heavy cream and corn syrup in a medium saucepan over medium heat and bring to a simmer. Remove from the heat and add the chocolate; cover and let stand for 8 minutes. (If the chocolate has not completely melted, return the saucepan to low heat and stir constantly until melted.) Stir in the vanilla extract very gently until smooth. Cool the glaze until tepid so that a spoonful drizzled back into the pan mounds slightly. (You can refrigerate the glaze to speed up this process, stirring every few minutes to ensure even cooling.).
    6. 6
      Dip the tops of the cupcakes in the ganache. Place glazed cupcakes on a cooling rack to dry. Be sure to place wax paper or cookie sheet under rack as the ganache will drip.

    Ratings & Reviews:

    • on February 18, 2010

      55

      These are fantastic! Made them for Valentine's day, and they went over very well. When I mixed the pudding with the half and half, it set rather rapidly, so I had a lot of chunks to fold into the whipped cream. I think next time I'll mix the pudding up and pour immediately into the whipped cream, it might make it mix a lot more evenly.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 22, 2011

      55

      I have made these for 6 different events and everyone is still asking for more. This is a goldmine!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 23, 2013

      55

      These cupcakes are delicious and easy to make! I froze a few to save, they were delicious as a frozen treat as well. Definitely a new favorite dessert in my home. Thank you for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (13)

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    Nutritional Facts for Outrageous Boston Cream Pie Cupcakes!

    Serving Size: 1 (120 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 435.5
     
    Calories from Fat 248
    57%
    Total Fat 27.6 g
    42%
    Saturated Fat 15.1 g
    75%
    Cholesterol 53.7 mg
    17%
    Sodium 361.7 mg
    15%
    Total Carbohydrate 48.4 g
    16%
    Dietary Fiber 3.1 g
    12%
    Sugars 25.9 g
    103%
    Protein 5.0 g
    10%

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