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The history of Boston Cream Pie and its designation as a pie though it’s clearly a cake has confused culinary historians for decades. But regardless of the origin of this dessert, one thing is for sure: It’s really, really good.
These creamy, chocolatey flavors lend themselves to other cake-like pastries, like donuts, but right now, we are loving this layered Boston Cream Cupcake recipe from Chew Out Loud. Here, the chocolate glaze and sweet cream filling of a Boston Cream Pie maintain their decadence even as they are miniaturized into a cupcake, making the traditional “pie” easier than ever to serve up to kids or to carry along on a picnic. And although it looks complicated, it requires just a little more effort and prep than a traditional iced cupcake.
First, you make the pastry cream, which can be done right before making the cupcakes or even ahead of time, if you want to save time the day of baking. Then, you make the cupcakes, let them cool and then carefully slice the top of the cupcake off to carve out a pocket. Then you can fill it with pastry cream, return the top back to the cupcake, and glaze it with a tempting chocolate glaze (which gets lots of shine from light corn syrup, making it so Instagram-worthy!).
Find the full recipe here on Chew Out Loud.
Or, check out this recipe from Life, Love And Sugar.
Instead of using a paring knife to cut off the top of the cupcake in order to then fill it, Lindsay uses a cupcake corer to remove a small portion of the cupcake, and then pipes in the pastry cream. Either method will work, just try to resist eating all the cream before you can get your cupcakes filled!
If you want to try a cupcake corer, you can try one like this highly-rated option on Amazon. Or, you can simply use an apple corer or a small knife.