Boston Cream Pie Cupcakes

Per the start of this blog, I made Kristen her special requested birthday dessert. 

Last year it was this cake and the year before (and first blog post!) it was this cake

But this year, instead of a full-blown layered cake, I went with cupcakes instead. I liked the idea of being able to assemble these so that they were fresh and when you wanted to eat them. With the custard inside, Boston Cream Pie is one of those things that is best eaten the day you make it and if your party is on the small side, cupcakes are a lifesaver. 

Each part can also be made ahead of time and individually assembled so that these are ready to eat right when you want them. 

Here are several pro tips: 

  1. The cupcakes are easiest to cut in half if slightly frozen. Freeze for 30 minutes before desired cut time.
  2. I was actually slightly disappointed that these cupcakes had muffin-like tops when they came out of the oven, but that actually helped the ganache stay in a pool on the top.
  3. The custard can be made the day before assembly but only lasts for 3 days.
  4. If you want silky smooth ganache, spoon it on right before eating. Otherwise, it gets kind of solid in the fridge. That's good too but just different than expected.

This was definitely the shiniest ganache I've ever made. So shiny. So chocolatey. So good in a big spoonful that drips off the side of the cupcakes. It was the icing on the cake for sure. Personally, I would have gone with just the cupcake and the ganache but that wasn't very Boston Cream Pie-like. 

Birthdays deserve something extra special and luxurious and this certainly hit the spot!

Happy, 22nd Birthday, Kristen! Shaking my head at the one who wanted to take a picture with an Oreo in her mouth.

P.S. It's not the birthday girl...

Boston Cream Pie Cupcakes

Slightly adapted from this recipe

Yields: 12 cupcakes // Active Time: 1 hour, 30 minutes // Inactive Time: 1 hour