Boston Cream Pie Cupcakes with Nutella Mousse Frosting

Since we have been in Boston for about 3 months...time for a sweet tribute to our new home!



Cupcakes (adapted from Martha Stewart's Recipe)
Ingredients
1. 1 1/2 cup flour
2. 1 1/2 teaspoon baking powder
3. 1/2 teaspoon salt
4. 1/2 cup whole milk
5. 6 Tablespoons butter
6. 3 large eggs
7. 1 cup sugar
8. 1 teaspoon vanilla

Directions
1. Preheat oven to 350 degrees.
2. Combine flour, baking powder, and salt in a large bowl.
3. Beat the eggs, vanilla, and sugar until thick, creamy, and airy (best with an electric mixer or by hand for about 5 minutes).
4. In a small saucepan melt butter and milk together and bring to a boil.
5. Add egg mixture to flour mixture and slowly drizzly in slightly cooked milk-butter mix. Combine, but do not over-stir.
6. Fill standard-size cupcake tins (with either cupcake liners or greased pan) about 2/3 full. Bake abou 15 minutes. Cool.
7. Cut a small whole in the top of each cupcake for the filling...about 3/4 deep. Keep tops.

Vanilla Pudding Filling
Ingredients
1. 1 3.4 ounce box of instant vanilla pudding
2. 1 1/4 cups cold milk
3. 1/2 teaspoon vanilla extract

Directions
1. In a bowl, whisk all ingredients until thick and creamy.
2. Refrigerate until ready to fill.

Nutella Mousse Frosting
Ingredients
1. 1 cup nutella (I know...amazing)
2. 4 Tablespoons butter, softened
3. 3/4 cup powdered sugar
4. 3/4 cup heavy cream

Directions
1. Combine nutella, butter, and powdered sugar (may need to heat vanilla a bit)
2. Add about 1/4 cup cream to the nutella mixture and stir to combine
3. Whip the remaining 1/2 cup cream until stiff peaks form.
4. Fold in the whipped cream to the nutella mixture, careful not to deflate the cream.
5. Pour the nutella mousse in to a ziploc bag and place in the refrigerator to stiffen until ready to frost.

Assembling the Cupcake
1. Place the vanilla pudding in a ziploc bag and snip one corner.
2. Fill the cupcakes in the whole made earlier with the vanilla pudding mixture. Replace the tops and press down lightly. Whip away the excess filling.
3. Snip the corner of the ziploc bag with the nutella mousse frosting. In a swirl shape, frost the tops of the cupcakes in a spiral motion.
4. Refrigerate until ready to serve and enjoy this Boston delight with an Italian North End nutella twist!

oh damn!

Difficulty?

Kelly's Kut Rating:  These were so fun to make.  The only thing that really takes time is the filling and frosting.  Using a ziploc bag and chilling the nutella mousse frosting before using really helps!  No scrapes or bruises on this one...just good old fashion Boston Cream Pie...51 Porter style.

Taste?

Renee's Mmmmm-gasm Scale: Oh man. These cupcakes rocked my socks and then some. My biggest complaint would be the cupcake itself, as it wasn't as moist as I would have liked. Moistness issues aside, the vanilla pudding filling and Nutella mousse were just exquisite! I found the dessert delight to be quite light and not too heavy, which was very nice. (I had thought that it might be too rich/overwhelming), but that was not the case! I would say that these cupcakes garnered 9,000 Mmmmm-gasms overall.

Looks?

Stephanie's Hotty Hot Hotness Rating: I know, I know, they kind of look like what you avoid stepping in when you walk through the park (although personally, I think they look adorable), but trust me, these cupcakes are amazing. And I generally don't think cupcakes are amazing, I'm an ice cream sort of girl. But seriously, the Nutella mousse makes these babies disappear quickly. If you really want to please your house mates make some extra mousse and leave it in the fridge. :)

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