October 23rd is National Boston Cream Pie Day! Were you aware this so-called”pie” is really a cake? First created in Boston, Massachusetts from the mid-1800’s, this yummy dessert generally is made up of 2 layers of sponge cake filled with custard or cream and is topped off with a layer of chocolate frosting. Celebrate now by appreciating a Boston cream pie on your own! Keep reading to learn how to make a mini version of this delicious treat that we found at Live Laugh Rowe and do not forget to discuss the way you are celebrating today with the hashtags #BostonCreamPieDay and #beaucoupfavors!
(picture 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 tablespoons coconut chocolate squares
- Muffin pan
Instructions:
- Preheat over to 350 degrees.
- Combine ingredients for cake mixture and bake in a muffin pan (time specified on the bundle ). Allow time to cool.
- Beat milk and simmer with a wire whisk until blended.
- Let pudding set for five or more minutes and include 1/2 cup of whipped topping.
- Cut your now cooled cupcakes in half. Scoop pudding on the bottom half of this cupcake and then put in the top half of this 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 fry.
- Spread onto the top of cupcakes and put in the refrigerator for 10-15 minutes before serving.
(image credit: Livelaughrowe)
What do you think of this recipe? Can you do anything else to make your own Boston cream pies? Feel free to tell us with a comment!
