I bought a new hand mixer a few days ago because my old one went to the big appliance store in the sky, and I was dying to use it. But I’ve been sorta busy and distracted so I didn’t get to until tonight. It was extremely windy and snowing today, and tomorrow is supposed to be 25° degrees (with a low of 17°!!) so comfort-baking was most definitely in order.
I love the Dropkick Murphy’s, a lot. I love the movie ‘The Departed‘- its in my top 5 fave movies of all time. I like Robert Frost’s poetry. I love Ralph Waldo Emerson & Edgar Allan Poe. In general, I enjoy Boston-ian things. I dislike Boston (the band) immensely, but ya can’t win ’em all.
So even though I’m not that big of a fan of ‘Boston Cream’ anything, I know many people who are and who’ve been asking me for these cupcakes for some time. And since I am a fan of most other things Boston, and the Patriots lost the Superbowl (and I felt bad for them), I said, “Hey, why not.” Heres my little tribute to.. you guessed it… Boston.
This is the ghetto version of a Boston Cream cupcake. There is no recipe, really, its just a smorgasbord of recipes together: vanilla cupcakes + vanilla pudding + melted chocolate on top, or “ganache”, but for the sake of this little internet cookbook, I’ll put them all together for you. They’re best made while listening to “Tessie” or “I’m Shipping Up To Boston” so you may wanna get some DM to blast while making these (ok, thats not actually scientific fact, just my personal belief).
BOSTON CREAM CUPCAKES
- 1 ½ cups self-rising flour
- 1 ¼ cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- I box vanilla pudding per dozen cupcakes (2 boxes for this recipe), made either the night before or a couple of hours before the cupcakes are made
- 1 12 oz. bag milk chocolate chocolate chips
- 1/3 cup milk
- a handful semi-sweet chocolate chips
Preheat oven to 350 degrees.
Line 12-cup muffin tin with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before filling.
- Use a pastry bag filled with the pre-made pudding to inject each cupcake with some pudding, or use the cut-out method (cut holes in cupcakes ¾ of the way down using a sharp knife, and spoon some pudding into them).
- Boil the 1/3 cup milk in a small saucepan, and add the bag of milk chocolate chocolate chips. Stir on low heat until melted. Add the handful of semi-sweet chips, and stir those until melted.
- After all the cupcakes are filled, dip the tops into the melted chocolate, or spoon it on top and allow to cool and harden a bit before serving.
The amount of pudding required really depends on how many cupcakes you have and how much filling you like in them. I only used one box because thats all I had, plus I only made a dozen cupcakes, so I had some pudding left over. This recipe makes 2 dozen, so use your own discretion when it comes to the filling.
This is a really quick easy way to get “Boston Cream” Cupcakes. There are many many other ways to do it, including ways that require you to make the filling yourself from scratch, etc. But alas, I am a cheater at heart. Give me a shortcut and I’ll take it. Those ways are perhaps better? I don’t know. Until I try them, which more than likely I won’t, I won’t know. If you have a lot of time and feel the need to make custard and ganache yourself, then by all means find that perfect recipe and go for it. 🙂
I just thought of making some chocolate frosting, and frosting them with a star tip, then letting it set and then dipping them in the melted chocolate. That would’ve been really different. Hindsight is 20/20. Now you can do that and pretend it was your idea.
The little flags on top are, of course, the Boston flag.
OH! And my new mixer.. was fantastic for the price. 😉