I thought it only right I make a cupcake version of a pie after I waxed poetic about pies being the new cupcake. The only problem? It’s a pie in name only. Boston cream pie is a delectable concoction of vanilla cake filled with pastry cream and covered in chocolate ganache. It was created by a chef at the Parker House Hotel in Boston and is the official dessert of Massachusetts.
I was forced to make two different batches, because I wasn’t 100% happy with the first, the ganache topped version.They tasted as if I had left something out. . .they needed something more. . .The ratio between topping and cupcake was off.
The second batch I frosted with the most delicious fudge frosting to ever cross my lips. I was much happier with the outcome but must confess the frosting stole the show. I didn’t mind!
I’ve seen some Boston Cream Pie cupcakes with the cake removed from the paper and sliced in half like a regular cake then filled. I don’t like it. The cream gushes out and they are no longer ‘portable’ the way I believe a cupcake is meant to be. The filling should be encased in the middle, like a surprise gift.
And here is my gift to you.