This is NOT a good recipe. The cake was sense, dry, and had no flavor, and the custard was thick and gloppy. I am a culinary school graduate, so trust me when I say: Go elsewhere for a Boston Cream Cupcake recipe!
I made these using a gluten free all purpose flour and for gluten free cupcakes these were delicious! Do not be afraid to use a lot of pudding. I used a corer and I still could have used more pudding. My cakes did not soak up the pudding as other reviewers have stated. I made sure my cake was completely cooled before adding the pudding. I believe this helps that issue or it could just be that my cakes are a little denser than cupcakes made with gluten. Either way, these were a hit and I will be making them again!
I also substituted 3 tbsp. of butter for the shortening and these cupcakes are by no means bland! As far as filling them, I tested the recipe first using the frosting tip method and found that you just didn’t get enough filling into the cupcake. I ended purchasing a cupcake corer (made by Cuisipro) and it worked a lot better and got just the right amount of filling into the cake. As far as the ganache goes, it was really important to get the heavy cream hot enough to melt the chocolate chips. If it is hot enough, the sugar will break down and it will be smooth. Great recipe!
Everyone thought these were delicious. Unfortunately, the cake soaked up all the puddling, so people actually thought I’d left it out. Next time I’ll assemble right before serving.
I just made these for my dad for Father’s Day because his favorite dessert is Boston Cream Pie. From my taste test, these are very good. I didn’t find the cupcake to be bland but I also used 3 T. butter instead of shortening. The chocolate ganache is a little bit lumpy but I used a spoon to mush some of the chips down and it’s fairly smooth. I also brought the cream to a boil and let it boil for a bit to make sure it was hot enough to fully melt the chips.Instead of using the pastry bag to fill the cupcakes with the pudding.
So I guess today is the day that I will dispel the myth that I have always been an amazing baker – just in case you were under that impression. 🙂 The truth is, I grew up cooking with my mom, not baking. Sure, there was some baking around holidays, but day-to-day was all about the cooking. So when I started baking several years back, it was quite an effort to really learn what I was doing. Lots of hours have been spent in the kitchen. With cooking, I was used to being able to throw things in a dish and not have to worry too much that small changes to a recipe would ruin it. With baking, it’s a whole different ball game. Small changes can make a huge difference – and be incredibly frustrating.
So back around the time I started baking, I was taking a lot of the desserts I’d make into work. I’d ask co-workers what their favorite dessert or flavor was if what was their birthday and then I’d challenge myself to come up with a cake. It was a great way for me to try things I hadn’t tried before – the best way to learn! Even now, I still love unexpected requests that give me a challenge or get me to step out of the box.
There’s a much better recipe in the America’s Test Kitchen Baking Cookbook. You put the cream IN the cupcake instead of as a layer and the cupcakes are scrumptious by themselves, a delicious sponge cake recipe. Anyway, I’m sure these are good but they sound difficult. The other one is much more “user friendly.” Enjoy!
1 (3.4 oz) box Vanilla instant pudding
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/4 cup milk
1/2 cup sour cream
How to make it:
Make cupcakes/cake according to directions on box. Use your favorite yellow cake, ours is Duncan Hines. Let cool.
Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form. For cupcakes, cut each cupcake in half and add a dollop of filling.
Put top back on cupcake and frost with ganache.
I am making it as a whole cake, so the entire filling is going over one layer and the second layer of cake will be covered in the ganache
1 cup heavy whipping cream
12 oz semi-sweet chocolate chips
Heat cream in sauce pan until it comes to a boil.
Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly.
Keep in refrigerator until ready to serve.
this pudding mixture tastes like pastry cream..it can be used as a filling for a fruit tart or other pastry calling for cream filling such as cream puffs.