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Mini Boston Cream Pies

I am not really sure why a Boston cream pie is referred to as a “pie” coz clearly, it’s a CAKE!

More specifically, it’s a DELICIOUS vanilla cake with a creamy filling and covered in chocolate ganache! 

There is NO pie crust at all.

Yet, it’s called a pie!

How MISLEADING… Sheesh! :S

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Regardless of the reason behind its unusual name, one cannot DENY the fact that it tastes DIVINE!

If I was given a choice between a Boston cream pie and a chocolate cake, I would actually be CONFUSED and that doesn’t happen much, especially when it comes to chocolate… lol 😛

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Instead of making a big Boston cream pie, I decided to make mini Boston cream pies.

They are CUTER and I could serve them individually in colorful little plates… heheh.

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I also tossed some chocolate SPRINKLES on each place.

It added a subtle CRUNCH in each bite and I liked that.

I know what you are thinking…

Sprinkles are meant to go on TOP of cakes!

But you see… hubby DOESN’T like sprinkles (*gasp gasp gasp*).

So , I sprinkled them around the cake and he was easily able to throw them out while I gave him DIRTY looks…lol 😉

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By the way, I have a major OBSESSION with colorful plates!!!!!

They are so PRETTY and the bright colors cheer me up and make me happy…lol

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To make these mini boston cream pies, you will need the following ingredients:

Vanilla cupcakes

1 cup fat free milk
1 cup sugar
1 tbsp vanilla extract
1 jumbo egg or 2 small eggs
1/3 cup light olive oil
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cups flour

Vanilla pudding

2 cups fat free milk
4 tbsp cornstarch
1/4 cup sugar (or if you want it sweeter, you can use 1/3 cup sugar)
1tbsp unsalted butter
1 tbsp clear vanilla extract
1/8 tsp almond extract

Notes:
– Custard or pastry cream is generally used as a filling in this cake but I like to use vanilla pudding.
– Making a Boston cream pie cake is usually time-consuming  because it has so many components but it’s totally worth it at the end! 😀

Here are the steps for making the vanilla cupcakes:

Step 1:
In a deep bowl, add all the dry ingredients and mix with a wooden spoon.

vanilla cake 1

Step 2:
Now, add the wet ingredients and mix…

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…Until everything is well-blended.

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Step 3:
Pour this batter into cupcake liners. Fill about halfway.

Tip:
If you pour this batter into a pitcher or a jug, it’s easier to pour batter into cupcakes. Less spilling and less mess!

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Step 4:
Bake these cupcakes at 350 degrees for about 20 minutes or until an inserted toothpick come out clean.

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And you are done.

Not only does this recipe make excellent cupcakes but it also makes excellent cakes.

If you use this recipe to make a cake, then you will have to bake at 350 degrees for about 45 minutes or until an inserted toothpick come out clean.

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Here are the steps for making the vanilla pudding:

Step 1:
Place a saucepan on medium heat.
Add milk and allow it to heat it until you start to see steam.

vanilla pudding 1

Step 2:
When that happens, mix cornstarch in some water (just enough water that the cornstarch dissolves).
Then, pour this cornstarch liquid into the milk.
Keep stirring with a spoon or else you will get lumps and no one likes lumpy pudding :S

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Step 3:
You will notice that your pudding has gotten thicker.
Keep stirring until you are satisfied with the consistency.
Then, add vanilla and almond extracts and mix.

vanilla pudding 2

Step 4:
Remove from heat.
Add butter and mix.

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And that’s it!

You know your pudding is done when it starts sticking to your spoon.

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Here are the steps for assembling the mini boston cream pies:

Step 1:
Once your cupcakes have cooled down, cut them in half using a sharp knife.
Pour a spoonful of vanilla pudding on each cupcake slice.

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Step 2:
Then, place the other half of the cupcake on top of the pudding.

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Step 3:
Pour some ganache over each cupcake set.
I don’t have actual measurements  for making ganache.
All I do is melt some chocolate and mix some heavy cream until I am satisfied with the consistency.

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And your boston cream pies are finally done!

Enjoy!

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Well, that’s all for today.

If you liked this recipe, you may also like some of these other chocolate recipes:

Vegan chocolate cupcakes

vegan chocolate cupcakes

Vegan chocolate pudding

vegan chocolate pudding

Crazy wacky depression chocolate cake

crazy wacky depression chocolate cake
Until next time, tata my lovelies 🙂

75 Comments

  1. Kimberly

    December 11, 2012 at 4:10 am

    I used rice milk due to my milk allergy. I made cupcakes for a party and was asked for the recipe, great stuff!

  2. Tamanna

    August 19, 2013 at 9:24 pm

    Wow…i thought you have to deep fry the dough but i am glad to see the baked version. Thank you Abeer for sharing my favorite donut recipe!! 🙂 your plates are really cutee and i love the vibrancy!

  3. Betsy @ Desserts Required

    October 1, 2013 at 8:08 pm

    These are so creative. Love the recipe, too!

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