October 23rd is National Boston Cream Pie Day! Did you know that this so-called “pie” is actually a cake? First created in Boston, Massachusetts in the mid-1800’s, this yummy dessert typically consists of two layers of sponge cake filled with custard or cream and is topped off with a layer of chocolate frosting. Celebrate today by enjoying a Boston cream pie for yourself! Keep reading to discover how to make a mini version of this delicious treat that we found over at Live Laugh Rowe and don’t forget to share how you’re celebrating today with the hashtags #BostonCreamPieDay and #beaucoupfavors!
(image credit: Livelaughrowe)
Ingredients/Supplies:
- 1/2 cup extra virgin olive oil
- 1 package yellow cake mix
- 1 cup cold milk
- 1 package vanilla pudding or vanilla pie filling
- 1 cup whipped topping
- 3 eggs
- 4 semi-sweet baking chocolate squares
- Muffin pan
Instructions:
- Preheat over to 350 degrees.
- Combine ingredients for cake mix and bake in a muffin pan (time specified on the package). Allow time to cool.
- Beat milk and dry pudding with a wire whisk until blended.
- Let pudding set for at least 5 minutes and add in 1/2 cup of whipped topping.
- Cut your now cooled cupcakes in half. Scoop pudding onto the bottom half of the cupcake and then add the top half of the cupcake. (Like a sandwich!)
- To create your frosting, combine the remaining 1/2 cup of whipped topping with chocolate squares in a bowl. Microwave for a minute or so (until the chocolate is melted) and stir.
- Spread onto the top of cupcakes and put in the fridge for 10-15 minutes before serving.
(image credit: Livelaughrowe)
What do you think of this recipe? Do you do anything differently to make your own Boston cream pies? Feel free to let us know with a comment!
