Boston Cream Pie Cupcakes


Happy Pi(e) Day!

Any holiday that mandates a celebration with lots of food, especially dessert, is an a-okay holiday in my books.  Thankfully most holidays here center, or at least feature, lots and lots of food.  And while celebrating math is not something I support quite as much, I’ll celebrate Pi Day if it means I get to eat some more dessert.

While Boston Cream Pie isn’t technically a pie, it has the word “pie” in the title, it’s a dessert, and it’s delicious- so I say it works for Pi day.  And what’s even better is putting Boston Cream Pie in individual-sized adorable cupcake form.  Make sure to have some type of pie today to celebrate!

Slightly Adapted from Cook’s Illustrated


For the Pastry Cream:
1 1/3 cups heavy cream
3 egg yolks
1/3 cup granulated sugar
1/2 teaspoon salt
4 teaspoons cornstarch
2 tablespoons butter, cut into 2 pieces
1 1/2 teaspoons vanilla extract

For the Cupcakes:
1 3/4 cup all purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons butter, room temperature & in 12 pieces
3 eggs, room temperature
3/4 cup milk, room temperature
1 1/2 teaspoons vanilla extract

For the Chocolate Icing:
4 tablespoons butter
3 tablespoons cocoa powder
Pinch of salt
2 tablespoons milk
1/2 cup powdered sugar
1/2 teaspoon vanilla extract


For the Pastry Cream:

Place cream in a saucepan over medium heat. Bring to a simmer. Meanwhile, beat egg yolks, sugar, and salt in a bowl. Whisk in cornstarch until pale yellow and thick.

Slowly whisk the heavy cream into the egg mixture to temper. Return to the saucepan. Cook over medium heat, whisking constantly, until the pastry cream thickens, about 2 minutes. Remove from heat and whisk in butter and vanilla. Pour into a bowl, wrap tightly with plastic wrap (to prevent a skin from forming) and chill for at least 2 hours, preferably overnight.

For the Cupcakes:

Preheat the oven to 350°F. Line a 12 cup cupcake pan with cupcake liners.

Whisk flour, sugar, baking powder, and salt together in a large bowl. Using a stand mixrer or hand mixer, beat butter into flour mixture one piece at a time. Beat until mixture forms moist crumbs, 1-3 minutes. Beat in eggs. Beat in milk and vanilla. Increase speed and mix until smooth, light, and fluffy, about 2-3 minutes.

Pour batter into cupcake tins, filling each cup about 3/4 full. Bake for 18-20 minutes, until a toothpick comes out clean. Cool completely.

Use a pairing knife to cut a whole in each muffin, removing excess cake. Fill each cupcake with pastry cream and place cupcake top back on top.

For the Chocolate Frosting:

In a saucepan combine butter, cocoa powder, salt, and milk. Cook over medium heat, stirring occasionally, until butter in melted. Whisk in powdered sugar. Remove from heat and stir in vanilla. Let sit for approximately 10 minutes. Pour frosting on top of cupcakes. Let set for at least 30 minutes.

Makes 12 cupcakes.

Cupcake Pie Bars: Improv Challenge


Oh my gahhh…

This dessert takes the cake- and the pie, and the bars.  Given that I have combined 3 types of desserts (bars, pie filling custard, and cupcakes), scientifically this dessert must be 3 time superior than all other normal desserts.

For this month’s Improv Challenge, we were given the task to make a dish with cake a frosting.  While I am perfectly happy with any cake or cupcake combo, I decided to try something a little bit different with these triple threat dessert.

First you have a graham cracker pie crust packed into bar form.  Good  Then you have a chess-pie butter filling.  Wonderful.  Then you pour the pie filling over cupcakes on top of your crust.  Magical.

All together, these three factors combine together to form a wonderful, sweet dessert.  All aboard the cupcake pie bar train.  First stop: sugar coma.

A fair warning: these babies are sweet.  I have a pretty high sweet tolerance, and my sugar craving was fully satisfied after one small bar (versus my typical 3-5).  The first time I made these, I (stupidly) forgot to add the eggs, which made them ultra sweet, but I have adapted the recipe a little bit to take out some of the sugar toothache-factor.


Adapted from The Domestic Rebel


For the Brown Sugar Crust:
2/3 cup all purpose flour
1/2 teaspoon salt
1/3 cup light brown sugar
6 tablespoons butter, cold and cut into pieces

For the Cupcake Filling
18 mini cupcakes, sliced in half
1 stick butter, melted
3 eggs, room temperature
1/4 cup granulated sugar
2 teaspoons vinegar
1 teaspoon vanilla extract
Sprinkles, optional


Preheat oven to 350°F. Line a 9×9 baking pan with foil and grease.

In a food processor combine flour, salt, and brown sugar.  Pulse until combined.  Sprinkle cold butter cubes on top.  Pulse until pea sized crumbs form.  Press evenly into prepared baking pan.  Place sliced cupcakes in single layer on top.

In a large bowl combine butter, eggs, sugar, vinegar, and vanilla.  Mix until combined.  Pour over top of cupcakes.  Top with sprinkles, if desired.  Bake for 30-37 minutes.  Cool completely and cut into bars.  Store in refrigerator.

Thanks to Frugal Antics of a Harried Homemaker for hosting the challenge!  Make sure the check out what everyone else made!