Boston Cream Cupcakes

We had friends over on Saturday for dinner and games, so obviously I had to make something cute and delicious! I went with a Boston cream pie recipe from my Hershey book and transformed them into cupcakes. Then I topped them with these little jack-o-lanterns that I made from orange melting chocolate. They were really yummy!

I also made bark one night, just for kicks, with the orange melting chocolate. I added a crumbled Crunch bar for a little 'crunch', which I really loved!

Boston Cream Pie

1/3 C shortening
1 C sugar
2 eggs
1 tsp vanilla
1 1/4 C flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 C milk
Rich Filling
Dark Cocoa Glaze

1. Heat over to 350. Grease and flour 9 inch baking pan.
2. Beat shortening, sugar, and and vanilla. Stir together flour, baking powder, and salt. Add flour mixture alternately with milk to shortening mixture. Beat well and pour into pan.
3. Bake 30-35 minutes. Cool completely.
4. Prepare Rich Filling and cool in fridge. Cut cake in half horizontally. Spread filling onto bottom half, then put the top half back on. Prepare Dark Cocoa Glaze and spread over cake, allowing glaze to run down sides. Refrigerate until cool, several hours.

Rich Filling
1/3 C sugar
2 T cornstarch
1 1/2 C milk
2 beaten egg yolks
1 T butter
1 tsp vanilla

Stir together sugar and cornstarch in medium saucepan. Slowly add milk and egg yolks until blended. Cook on medium heat, stirring constantly until it boils. Boil for 1 minute while still stirring. Remove from heat and add butter and vanilla. Cover and refrigerate several hours until cold.

Dark Cocoa Glaze
3 T water
2 T butter
3 T cocoa
1 C powdered sugar
1/2 tsp vanilla

Heat water and butter in small saucepan over medium heat until it boils. Remove from heat and stir in cocoa. Slowly add powdered sugar and vanilla. Beat with whisk until smooth. Cool slightly before using.