Boston Cream Shot

We’re in the midst of planning a trip to Boston for a late summer vacation.  We love city vacations because, as Jeff says, “we like staying in hotels and eating at restaurants.”  Planning this trip has inspired me to try making Boston Cream Shotibles.

I have to admit, this time around; Jeff did nearly all of the work.  He bought all of the ingredients, baked the cups and made the fillings.  I say “fillings” because we made both a spiked version and a virgin version.  My only role was to core the cups and put the components together.

It just so happened that we needed to make a last minute trip up to Buffalo to see my extended family.  Several of them had been asking about Shotibles, so this was our opportunity to share them with nearly everyone.  Jeff baked the cups and made the filling in advance.  He used a store bought vanilla box mix.  I cored the cups the night before we left and packed them up in plastic containers.

By the time we got to Buffalo, there were a few casualties from the travel, but most had made it intact.  To our surprise, the hotel room had a microwave and a refrigerator, so we were able to prep the Shotibles there.  I used a store bought fudge frosting that I microwaved for a minute.  I dipped the rim of each cup in the frosting and put them in the fridge to cool.

At the family event, I filled each with the vanilla pudding/whipped topping mix Jeff had made.  The spiked version was made with Irish Cream.  The Shotibles disappeared in no time.