filled cupcake | EASYBAKED

Boston Cream Pie Cupcakes

Posted on July 8, 2015 by Ruthanne

Filled with cream and topped with rich chocolate, these cupcakes capture all the delicious flavor of a Boston Cream Pie in a single-serving form! Easy and soooo yummy!

I’ve never understood why they call it a pie, when it is SO obviously a cake, but Boston Cream Pie is one of my favorite desserts. There’s something about that filling that makes it so moist and flavorful!

These little creations are as easy as can be because they use a cake mix and instant pudding. Easy and delicious!!

Here’s how we made them: (printable recipe)

INGREDIENTS:

One boxed yellow cake mix (plus water, oil and eggs to make according to package)
One packet of Jell-O White Chocolate Instant Pudding (plus milk to make according to package)
One cup of semi-sweet chocolate chips
6 Tablespoons of butter
Cool Whip, or Butter Cream frosting (1 stick of (softened)butter with 3/4 cups of powdered sugar and 1 teaspoon of vanilla)
24 red Sixlets candies (as desired for decoration)

DIRECTIONS:

Make cake mix according to package and divide into 24 cupcake liners placed in tins. Bake according to package, and cool.
Make pudding according to package and spoon into a large zip-top bag. Refrigerate until use.
Make chocolate sauce by melting chocolate chips and butter together in the microwave in 30 second increments, stirring between, until melted and smooth.
If you are making butter cream for the top (this gives you a swirl on top that is more firm for transporting than Cool Whip): Beat together the butter cream ingredients until they are light and fluffy.
Place either Cool Whip or butter cream in a zip-top bag fitted with a decorative tip.
To assemble: use a cupcake corer (or a knife) to remove a core out of the center of each cooled cupcake.
Cut the tip off the bag containing the pudding and pipe a dollop of pudding into the center of each cupcake.

Trim the “core” a little bit (makes room for the pudding) and place the top of the core back on, covering the pudding with cake.
Carefully spoon the warm chocolate over the top of each cupcake, gently pushing it toward the sides, but not over the sides.
Allow chocolate to cool. It will firm up.
Once it is completely cool, pipe Cool Whip or butter cream in a little swirl on top.
Decorate using sixlets (or any other sprinkles or decorations you like!)
Enjoy!

My thoughts: These really are delicious… I try to only “taste” my treats and give the rest away, but you better believe I finished this little cupcake…with a cup of coffee. Yum! I hope you get a chance to try them too! ~r

Here are some other fun uses for pudding! Click on a photo to see the recipe.

5 Comments

Mocha Caramel Cream Cupcakes

Posted on February 22, 2013 by Ruthanne

It’s that time of year here…that yummy cup of frou frou coffee just whispers your name until you find yourself nestled into an armchair at the local coffee shop watching it snow and sipping a mocha or a latte. One with chocolate drizzled on top…or caramel.

Why not capture those flavors in a cupcake?

These yummy treats are coffee-infused chocolate cupcakes filled with creamy caramel and topped with coffee buttercream.

Oh. My.

Bring it on winter!

Ingredients:

Cupcakes:

One boxed chocolate cake mix (plus water, oil and eggs to make according to box)
1/4c milk (warmed)
2 T instant coffee granules

Caramel Cream Filling:

1 cup sugar
1/2 c. water
1 c. heavy whipping cream
1 T. powdered sugar

Frosting:

2 sticks (8 oz.) salted butter
2 sticks (8 oz.) unsalted butter
3 c. powdered sugar
2 T. vanilla
2 T. instant coffee granules

Directions:

Cupcakes:

Place 2 T. instant coffee granules into milk and stir. Allow this to sit and dissolve.
Make mix according to box
Add coffee/ milk mixture to cake batter and blend well.
Scoop into 24 cupcake liners in cupcake tins and bake at 350F degrees for about 20 minutes.
Remove from tins immediately and allow to cool on counter.

Caramel Filling:

Combine sugar and water in a medium saucepan and bring to a boil. Stir constantly and cook until mixture turns a caramel brown color. (about 10 minutes)
Remove from heat and slowly add cream, whisking vigorously (this will spit and splatter as you add it, so use caution!).

Chill in refrigerator until cold. (I did this the night before and just left it overnight)
When mixture is cold, add powdered sugar and beat on high until creamy and smooth.

Frosting:

Add 2T vanilla and 2T instant coffee granules together in a small bowl and allow the coffee to dissolve.
Place butters and powdered sugar in a large mixing bowl and beat on high until very fluffy.
Add vanilla/coffee mixture and beat until well combined.
Core cupcakes and pipe caramel filling inside.
Pipe frosting on top and sprinkle with a little cocoa powder.

My thoughts: Goodness, I love these cupcakes. The filling is a touch fussy since you need to chill it until cold, but I have to say that it is WORTH the wait. I’m on a diet and I took ONE bite (to get a picture of the filling, of course..!) and I couldn’t stop. I had to finish the cupcake. I blew my diet for this cupcake…it is just so good. Two people have asked for *just* a bowl of the coffee buttercream frosting…haha!

Sigh. I will dream of these cupcakes until the diet is over….in two months….and then I will eat 3 of them.

Make these and enjoy them on my behalf!!!! ~r

In other (non-recipe!) news, I finally have a DSLR camera! (Nikon D5200) Yay! I feel like my photos are a little off as I adjust to it though. I had a system for making my point and shoot work for me and now I’m trying to adjust my system to get the right lighting and exposure. I previously used a homemade light box to control my lighting and now I’m just so excited to sit down at a coffee shop and take pictures using natural light. Yesterday I met my friend Ben for coffee and before he could take a bite or sip of his treats I was like, “WAIT!!! I have to take a picture of that!” So much fun. So my apologies for my fairly awful pictures in this post– I’m learning!!!