Pie or Cake?
Boston Cream Pie History
No-one knows exactly when the Boston Cream Pie came to be. Or how this delicious confection became know as the Boston Cream Pie. But there are rumors. There are ALWAYS rumors!!
According to rumors The Parker House Hotel now known as the Omni Parker House Hotel in Boston claims to have served Boston Cream Pies since they opened their doors in 1856. The Parker House Hotel hired French chef Sanzian for the grand opening and he is credited with creating the Boston Cream Pie.
Despite the name, it’s not a pie at all. Although serious investigating by the baking community was done, no one has been able to determine why it’s called a pie when it’s clearly a cake. This remains a mystery.
But it makes no difference if this two-layer golden cake filled with a rich and velvety pastry cream topped with a rich chocolate icing is called a pie, it’s a delicious treat.
On December 12, 1996, The Boston Cream Pie was proclaimed the official Massachusetts State Dessert.
Celebrating Boston Cream Pie Day
Boston Cream Pie is so popular that it has it’s own dedicated day. October 23rd is National Boston Cream Pie Day!
Why not celebrate Boston Cream Pie day with these easy and delicious jumbo Boston Cream Pie Cupcakes?
Ingredients –
- 1 box French vanilla cake mix
- 1 cup water
- 1/3 cup butter, softened
- 3 eggs
- 1 cup prepared vanilla pudding
- 1 cup semisweet chocolate chips (6 oz)
- 3/4 cup whipping cream
Heat oven to 350°F. Generously grease 6 cup jumbo muffin pan with shortening or cooking spray; lightly flour cups.
In a large bowl, stir together cake mix, water, butter and eggs until smooth.
Spoon batter evenly into jumbo muffin pan.
Bake 15 to 20 minutes or just until cupcakes spring back when touched lightly in the center. Cool completely, at least 15 minutes. Remove from muffin cups to cooling rack.
I should have done two batches of six instead of one batch of six. I filled the cupcake wells with too much batter and had to cut the tops off so the chocolate topping would spread evenly.
Use a sharp knife to cut the cupcakes in half.
Spoon 2 tablespoons of pudding onto center of bottom half of each cupcake. Cover with top halves of cupcakes.
Chocolate Topping
In a small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High for 30 seconds, remove from the microwave and whisk.
Return to the microwave for another 30 seconds, remove, whisk and repeat until chips are melted and mixture can be stirred smooth.
Spoon chocolate mixture on top of each cupcake. Let stand until chocolate is set before serving. Store in the refrigerator.
These are quick and easy to make and taste yummy! If you want a more traditional Boston Cream Pie, substitute the cake with a sponge cake.
I hope you enjoy these! Let me know what you think!
If you love chocolate, check out these scrumptious White Chocolate Brownies!
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Boston Cream Pie Cupcakes
Ingredients
- 1 box French vanilla cake mix
- 1 cup water
- ⅓ cup butter, softened
- 3 eggs
- 2 cups prepared vanilla pudding
- 1 cup semisweet chocolate chips 6 oz
- ¾ cup whipping cream
Instructions
- Heat oven to 350°F. Generously grease 6 jumbo muffin cups with shortening or cooking spray; lightly flour cups.
- In large bowl, stir together cake mix, water, butter and eggs until smooth. Spoon batter evenly into muffin cups.
- Bake 15 to 20 minutes or just until cupcakes spring back when touched lightly in center. Cool completely, at least 15 minutes. Remove from muffin cups to cooling rack.
- Using sharp knife, cut top off of each cupcake. Spoon 2 tablespoons pudding onto center of bottom half of each cupcake. Cover with top halves of cupcakes.
Chocolate Topping
- In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High for 30 seconds . Remove, whisk and microwave for another 30 seconds. Continue until chips are melted and mixture can be stirred smooth.
- Spoon chocolate mixture on top of each cupcake. Let stand until chocolate is set before serving. Store in refrigerator.