Raw Boston Cream Pie Cupcakes

A while back I took a poll on Facebook to see which cupcakes I should make that weekend, and Boston Cream Pie was one of the options.  It did receive the most votes, however, I still wanted to make them for those of you that wanted the recipe and last weekend I finally did!
I confess I have never really actually had Boston Cream Pie, but I have always wanted to make one, and this was sort of a way to do it, just a mini raw version.  I made my simple vanilla cupcake base, trimmed the tops to make them flat like mini cakes, then sliced them in half and filled them with delicious vanilla cream (I know the traditional has custard, but trust me this cream is way better) and drizzled them with dark chocolate.  If you want a little piece of heaven, these are it!

Raw Boston Cream Pie Cupcakes
Makes 8

Cake:
2 cups raw sprouted buckwheat flour or raw sprouted quinoa flour
2/3 cup ground flaxseed

2 1/2 cups raw coconut flour (do NOT use store-bought or the texture will not be right!)
1/4 tsp sea salt
2  tsp pure vanilla extract
1 tsp pure almond extract
1 cup young coconut meat
12 medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
1/3 cup raw coconut nectar
3/4 cup fresh coconut water or filtered water
Filling:
2 cups young coconut meat
1/4  cup coconut water
3 Tbsp raw coconut nectar or agave nectar
1/4  tsp sea salt
seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
1/4 cup plus 1 Tbsp coconut butter, warmed to liquid

Chocolate glaze:
1/4 cup raw coconut oil, warmed to liquid
1/4 cup plus 2 Tbsp raw cacao powder
1/4 cup raw coconut nectar or maple syrup
a pinch sea salt

Combine flour,  flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, almond extract coconut and coconut water, and nectar to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one).  Spoon the batter into 8 standard sized foil muffin tins and place on a dehydrator sheet.  Dry for about 18-20 hours (until dry but still a little moist), then remove from the dehydrator.  Once cool, slice the domes off of the cupcakes to create a flat top (optional, but it makes them look more like boston cream pie) and cut the cupcakes in half horizontally so you have 2 layers for each. Set aside.
Meanwhile, to make the filling, combine all ingredients but the coconut butter and oil in a food processor and process until smooth.  With the motor running, add the coconut butter and oil and process a minute more.  Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream then place in the fridge until ready to use. Spread about 1 heaping Tbsp frosting over the bottom half of each cupcake and top with the top half.
To make the glaze, whisk together all ingredients until smooth.  Drizzle about 2 tsp over each cupcake, letting it run down the sides then repeat when you are done with the others so it is a thicker layer. Then place them in the freezer for about 5 minutes to harden it before enjoying.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

4 Comments
  1. October 22, 2013 at 14:06
    Reply

    oh HELLO! they look delicious!

    • October 23, 2013 at 11:25
      Reply

      Thank you :)!

  2. October 23, 2013 at 20:29
    Reply

    You have perfect timing...today is National Boston Cream Pie Day! I love your cupcake version...they remind me of playing checkers and the "king me!" double stack. These are much more yumful. :)

    • October 25, 2013 at 00:29
      Reply

      I didn't even know! I should have waited a day to publish this then lol ;). Thank you!

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