The RHC version of the Boston Cream Pie is a bit more elegant, though with some of the same cloying overtones when the whole thing is eaten too quickly.
It consists of a vanilla pastry cream, topped with a chiffon cupcake (it was supposed to be orange, but I had a lemon in the house, and you get the picture), and drizzled with a warm chocolate sauce.
On the whole, I played it pretty straight, but when it came to the chocolate sauce (a half and half mix of chocolate and butter), I went in a different direction. I had no chocolate (though I did have plenty of butter), so I made a lighter chocolate syrup, a recipe from Alice Medrich via Matthew Amster-Burton at Culinate. Actually, I doubled the recipe, so I'd have some left for egg creams.