There was a Girl’s Night last night and it’s a known fact that women are suckers for anything in miniature. The Cuteness Factor, you see. So, with that in mind, I decided to make Amy’s Boston Cream Pie … in cupcake form. It’s all appallingly simple but amazingly tasty.

Pre-frosted cupcakes

She gave me a recipe for some chocolate whipped cream but I promptly lost it. I found a similar recipe online that called for more cocoa powder and beat the heavy cream until stiff peaks form. Martin, as my taste tester, said if he hadn’t seen me beating the heavy cream, he would have thought it was a mousse. Very rich, very decadent, very AWESOME. This is definitely going into a “Will Make A LOT” pile.

Boston Cream Pie Cupcakes

1 box yellow cake mix

1 box vanilla pudding mix

1 cup whipping cream

1/4 cup Dutch-processed cocoa powder

3 tbsp. sugar

Drizzle of vanilla

Preparation: Preheat oven to 350-degrees and prepare cupcake tins.

1/ Prepare cake mix according to box directions. Remove from oven and let cool.

2/ When cupcakes are cool, cut an x in the top of each cupcake.

3/ Prepare vanilla pudding according to directions and let set.

4/ When pudding has set, mix with spoon and pour into ziploc bag or other piping device. Place tip into cupcake and squeeze, filling the cupcake.

5/ Right before serving, combine heavy cream, cocoa powder, sugar and vanilla. Beat on high until stiff peaks form. Spoon or pipe on top of cupcakes.

6/ Serve! YUM!

Servings: 12 – 18 cupcakes