Boston Cream Pie Cupcakes for a Birthday Celebration

Hello, Dear Friends - can you believe that 

March is almost over? Time just flies, 

 especially when you celebrate another birthday! 

This time it was my dear Ramblin' Man's special day, 

and of course, I had to bake his very favorite 

dessert, Boston Cream Pie Cupcakes! 

Don't they look so good? 

Serve these with lots of napkins! :)

These freeze beautifully, so you can make them ahead

and transport them while they are frozen,

which keeps everything intact. 

They defrost quickly and will be ready to eat 

by the time the meal is over. 

They are so easy to make....

Start with your favorite yellow cake mix. 

Follow the directions on the box to bake cupcakes. 

While they are baking, 

make the filling......

Simply add 1 and 1/2 cups cold half and half cream

to one package (3.4 oz) instant vanilla pudding mix

and whisk well. 

This will make a thick filling;

enough for 24 cupcakes.

Set aside, covered with plastic wrap, 

 in the refrigerator until needed.

When done baking, 

let the cupcakes cool completely. 

Line a baking sheet with waxed paper 

to catch drips, remove paper cupcake liners

(if used for baking), and as you go, 

cut cupcake in half, spread with cream filling, 

and replace top. 

To make the chocolate glaze, 

mix together 3/4 cup confectioner's sugar

with 2 tablespoons baking cocoa. 

Add 4-5 teaspoons hot water

to form a glaze that is not too thick and not too thin. 

Add a little bit of powdered sugar if too thin, 

or hot water, a teaspoon at a time, if too thick. 

You want a consistency that will stay put with 

just a little bit of dripping over the sides. 

You might have to make a second batch to cover 

all the cupcakes, depending on consistency. 

My glaze was on the thicker side, so I had to make two batches. 

Place each cream-filled cupcake on a clean, waxed paper

lined baking sheet, inside a decorative cupcake liner

which will catch each wonderful drip :) 

Using a full soup spoon, drop a blob of chocolate glaze 

over top of cupcake, using back of spoon to gently spread 

to edges, allowing excess to drip. 

Oh my! Can you say Yummy Yum, Yum? 

To freeze them, simply place the whole tray in the freezer

without any covering, for several hours or overnight. 

Then, lay waxed paper over top

 and wrap the whole tray with plastic wrap. 

The waxed paper will keep the glaze from sticking, 

as long as they are frozen,

but remove all coverings before defrosting. 

I baked these for the birthday celebration 

a few days away, but kept a few 

reserved for taste-testing by Ramblin' Man. 

He noticed them as soon as he arrived home

from work and they were gone 

by the next day. 

I did have to wipe some chocolate covered kisses

from my cheeks  <3

Here they are at my daughter's house for the celebration......

After a delicious meal of pork chops and gravy, 

thyme mashed potatoes, and shredded Brussels sprouts

casserole.......

(Thank you, Heather and Eric for a lovely party)

We sang a Happy Birthday to the patriarch 

of our family. 

The cupcakes were good, 

but the grandchildren were the very best part of the day, 

I consider myself blessed, indeed. 

Happy Birthday, Ramblin' Man! 

Thank you for sharing your life with me! 

xoxo