Boston Cream Cupcakes

Boston Cream Pie is on the list of my favorite desserts, and that's really saying something considering how much I enjoy dessert. However, I'm not great at baking large cakes (they never look right) so I was delighted to recipes for turning the dessert into a great cupcake. The basic recipe comes from Sandra Lee's Semi-Homemade and the idea for how to stuff the cupcakes comes from Pintrest.

Ingredients:

Filling
-1 box vanilla instant pudding and pie filling mix
-Milk

Cake
-1 box yellow cake mix
-Eggs
-Oil
-Water

Topping
-1 cup heavy cream
-1 (12-ounce) package semisweet chocolate morsels


Make the cupcakes according to package direction.

And make the pudding according to package directions -- refrigerate. Let the cupcakes cool completely. 

Cut a whole in each cupcake (save the top) and fill with vanilla pudding.

Replace the top to cover up the filled center.

Over medium heat, heat up the heavy cream until bubbling. Remove from heat and add chocolate chips, stir the mixture until smooth. Make sure to use all of the chocolate, I didn't and my glaze didn't thicken enough.

Pour over cupcakes.

Cool in the refrigerator for one hour.

Yum!

Eclair Cake

Eclair cake has been my favorite sorority dessert for years now so when I came upon this variation of the recipe, I had to try it.

Due to the ingredients I had on hand I decided to make some changes rather than use the recipe that I originally found -- you can find that basic recipe here.

Ingredients:
-1 package instant vanilla pudding mix
-1 package instant chocolate pudding mix
-1 (8 ounce) container whipped topping
-3 cups milk
-1 (16 ounce) package graham cracker squares

Mix the packages of pudding in two separate bowls.

Arrange a single layer of graham crackers into the bottom of a 13x9 pan. Spread the vanilla pudding on top of the graham crackers.

Add a second layer of crackers on top of the vanilla pudding. Top this layer with the chocolate pudding.

Add one more layer of graham crackers and then top with the whipped topping.

Refrigerate for several hours before serving (I had mine in the fridge for twenty-four hours).

I can't say that this dessert lived up to the eclair cake I've previously had (I will find a recipe for that and make it some time), but it was tasty. It was also inexpensive and easy to make and would serve a large crowd -- be aware that it is messy to eat.