The Boston Cream Pie is not truly a pie but rather a cake. Two layers of sponge cake are filled with a thick vanilla custard and topped with a chocolate glaze or a sprinkling of confectioners' sugar. To serve it is cut in wedges like a pie.
In history cooks in New England and Pennsylvania Dutch have always been known for their cakes and pies. The line between these delicious snacks was very thin and sometimes the line became blurred. The Boston Cream pie was most likely labeled a pie as pie tins were used rather than cake pans.
Boston Cream Pie Cupcakes
4 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg white, at room temperature
2 tablespoons sour cream, at room temperature
6 tablespoons flour
1/2 teaspoon baking soda
pinch of fine salt
For the filling:
1 3.4-ounce box Jell-O Instant Vanilla Pudding Mix
1 1/2 cups cold milk
For the frosting
2 ounces unsweetened chocolate, chopped
4 tablespoons unsalted butter, softened
1 1/2 cups powdered sugar
1 tablespoon sour cream
1/4 cup cocoa powder
Preheat the oven to 400, and line four cups in a muffin pan with paper liners.
In a medium bowl, beat with an electric mixer the butter, sugar and vanilla. Beat until light and fluffy, at least 30 seconds.
Add the egg white and beat until combined.
Next, beat in the sour cream.
Finally, sprinkle the flour, baking soda and salt evenly over the batter, and then beat until just combined.
Divide the batter between the cupcake liners, and bake on the middle rack for 16-19 minutes. When done, the tops will spring back, and a toothpick inserted will come out clean.
Let the cupcakes cool.
Meanwhile, make the cupcake filling by whisking 1 1/2 cups of milk into a box of instant vanilla pudding. (The box will call for 2 cups of milk, but only use 1 1/2 for a thick cream).
Add the pastry cream to a pastry bag fitted with a large round tip. Insert the tip about 1/2" into the cupcake, and then gently squeeze some of the pastry cream inside. Watch the surface of the cupcake, it will inflate slightly. Repeat for each cupcake. You will have leftover pastry cream if you used the pudding mix.
Finally, make the frosting: in a small bowl, add the chopped unsweetened chocolate. Microwave on 50% power for 30-second increments until smooth and melted, stirring between each session.
In a medium bowl, combine all of the frosting ingredients (including the melted chocolate) and beat on HIGH with an electric mixer until light and fluffy.
Frost the cupcakes with the frosting (using either a spatula or pastry bag) and serve immediately. Leftover cupcakes should be stored in the fridge, but let them soften at room temperature for about 15 minutes before serving.
