Friday, October 16, 2009

Boston Cream Cupcakes

Lovers of chocolate and cheesecake, may I present the perfect and easy combination of deliciousness in this Boston Cream Cupcake recipe!

This is an alteration of Boston Cream Pie (pictured to the right)- two layers of sponge cake with vanilla custard filling in the middle and topped of with a chocolate glaze.

You can also make mini versions of the pie, cupcake style......

However, this recipe that I'm posting, at least in my opinion, is a step above all the others I have tried, because instead of vanilla custard, it has more of a cheesecake filling. And believe me, if there is one thing that tops the list with chocolate in my book, it's a good baked cheesecake!

This recipe is very easy! It comes from the kitchen of good ole' Betty Crocker.

Cake Cookie Crust

1 pouch (1 lb 1.5 oz) Sugar Cookie Mix
1/2 cup butter/margarine, softened
1 egg
2 tablespoons sugar

Note: This above recipe is for a cake-like cookie crust on the bottom.  I usually don't add all of the egg and butter, because at least in my high altitude, it tends to add too much stickiness to the dough and I end up adding a lot of flour to get the right consistency again. I've found that you can just use the sugar cookie mix without adding the egg and butter if you'd like. The crust will come out flat, but still good.  If you have a great sugar cookie recipe that you like, you can substitute it for all of this.


2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1 tablespoon all-purpose flour
1 tablespoon milk
1/2 cup sour cream
2 eggs
1 box (4-serving size) vanilla instant pudding and pie filling mix


1 container (1 lb) Chocolate Frosting

***or use this Cream Cheese Frosting Recipe

4 Tbsp (1/2 stick) Butter softened
4 oz (1/2 package) Cream Cheese, softened
8 oz Confectioner's Sugar (or to taste)
1 Tsp Vanilla (or to taste)
Cocoa Powder to taste

With a mixer, cream together butter and cream cheese. Mix in vanilla. Mix in cocoa powder.
Gradually add sugar - mix until smooth.

1. Heat oven to 350 degrees. Line 24 regular size muffin cups with paper baking cups. Lightly spray baking cups with cooking spray.

2. In large stir cookie mix, butter and egg, until dough forms. Shape dough into 24 (1 1/2 in) balls. Place 1 ball in each baking cup. Moisten bottom of flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar. Press glass on dough balls to flatten, dipping glass in sugar after each dough ball.

Note: I've varied on the size of the cookie bottom. I personally like more cheesecake to cookie ratio. I like the cake-like crust, but I tend to use less dough so it does not take over.

3. In another large bowl, beat cream cheese, sugar, flour, and milk with electric mixer on medium speed until smooth. Beat in sour cream. On low speed, beat in eggs, one at a time, just until blended. Stir in dry pudding mix until well blended. Spoon about 2 tablespoons filling over dough in each cup.

4. Bake 25-30 minutes or until set. Cool 30 minutes; remove from pan.
5. Open container of frosting; remove foil lid. Microwave uncovered on High 30 seconds to soften frosting; stir until smooth. Spoon about 1 tablespoon frosting onto center of each cookie cup. Refrigerate 1 hour or until set. Store covered in refrigerator.

Note: Heating up the frosting before putting on cupcakes and then refrigerating afterward will give it more of a glaze feeling rather than just straight frosting. You can just put the frosting on straight as well. If you are using a homemade frosting, you will probably want to heat for a lesser time, depending on the consistency of the frosting. Canned frosting from the store tends to be a little thicker than homemade.

6. Enjoy! These are always a hit wherever we take them, and especially in my home!

No comments:

Post a Comment