True to their name, Boston cream pies are a dessert with roots in Boston. Not only is the decadent treat the official dessert of Boston as of 1996, but according to “Boston Cream Pie History,” the treat was created by Armenian-French chef M. Sanzian at Boston’s Parker House Hotel in 1856. However, unlike its name, a Boston cream pie is not a pie at all. The dessert consists of two layers of sponge cake filled with a vanilla custard and topped with a chocolate glaze.
Traditionally, this dessert can be difficult to make and time consuming. However, this recipe for individual cakes made with simple ingredients allows you to capture the delectable combination of flavors without all the hard work. These versatile cakes are sure to be a hit for any occasion.
*1 package (2-layer size) yellow cake mix
*Extra ingredients listed on cake mix package
*1 package (3.4 ounces) Jell-O Vanilla Flavor Instant Pudding
*1 cup cold milk
*1-1/2 cups thawed Cool Whip or similar whipped topping, divided
*4 squares semi-sweet chocolate
Preheat the oven to 350 degrees Fahrenheit. Prepare the cake batter as directed for 24 cupcakes. Spray cupcake liners with non-stick spray to make sure the liners do not stick. Bake the cupcakes as directed and cool completely.
Next,combine the pudding mix and milk and whisk for 2 minutes. Let stand for 5 minutes. Meanwhile, use a serrated knife to cut the cooled cupcakes in half horizontally. Mix ½ cup of the whipped topping into the pudding mixture. Spoon 1 tablespoon on pudding onto the bottom half of each cupcake and top with remaining cupcake halves.
For the chocolate glaze, put the remaining whipped topping and the chocolate squares into a microwave safe bowl. Heat on high for 1-1/2 minutes, stirring after 1 minute. Stir the chocolate until smooth and well-blended then let it set for 15 minutes. Once ready, spread the chocolate on top of the cupcakes and then refrigerate at least 15 minutes. Keep the cupcakes refrigerated until they are ready to be served, then enjoy this fantastic dessert.