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Happy Father's Day!

I introduced you to my Dad last year so you know what a special guy he is. (You can revisit last year's post here.)  

Dad and me circa 1965
This year I wanted to make sure that he had a special treat to celebrate Father's Day so I thought back to my childhood.  I remember that Dad always liked Boston Cream Pie, so I decided that I was going to attempt to make one.  I am on a cupcake kick now, so the cake evolved into cupcakes.  But first, I tried to answer the age old question- why is it called Boston Cream Pie? Well, I found out that the cake is attributed to the old Parker House Hotel (now the Omni Parker House).  Apparently at that time, both pie pans and cake pans were used interchangeably as were the terms, pie and cake.  (See Yankee Magazine article here.)  I also found out that Boston Cream Pie was named the official state dessert of Massachusetts in 1996 by the state legislature.    

Well, now that you know all too much about  Boston Cream Pie, how about if we make some cupcakes? 

Quick and Easy Boston Cream Pie Cupcakes (and Yummy too!)

1 yellow cake mix 
Eggs, water and oil or butter to make cake
4 oz French Vanilla pudding mix
Milk to complete mix
1 cup milk chocolate chips (dark chocolate chips might be even better!)
6 Tablespoons butter 

  1. Mix together the ingredients for the cake mix as directed.  Fill cupcake cups 2/3 full. Bake for 15 minutes (This is probably less than the directions call for, but I find that it makes the cupcakes more moist.) Cool completely. 
  2. While the cupcakes are cooling, mix pudding according to package directions. Place in refrigerator to set for about 5-10 minutes. 
  3. After cupcakes are completely cooled, fill the center with the pudding, using either a pastry bag with a 230 tip or by "coring" the cupcake and filling the center and then returning the core to the cake. 
  4. Return the cupcakes to the refrigerator.  Slice the butter into smaller chunks of about a tablespoon in size and place in a microwave-proof bowl with the chocolate chips. Microwave for thirty seconds, stir and then microwave for thirty seconds and stir. Repeat this pattern until the butter and chocolate chips are completely melted and smooth. 
  5. Spoon the chocolate mixture over the cupcakes or dip the tops of the cupcakes in the chocolate. Refrigerate again to set the chocolate.  Serve alone or with vanilla ice cream or whipped cream. If you have uneaten cupcakes, store them in the refrigerator. 
Print recipe here.

Everything is better with whipped cream and a cherry on top
Here's wishing all of the dads, stepdads, granddads and like-a-dad people out there a Very Happy Father's Day! 

Thanks for stopping by today! 



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