Description
TheseBoston Cream Pie Cupcakestake everything you love about theclassic Boston Cream Pieand transform it intodelicious, handheld treats. Fluffyvanilla cupcakesare filled withcreamy vanilla puddingand topped with arich chocolate ganache—perfect for birthdays, special occasions, or when you just want a bite-sized indulgence!
Ingredients
Scale
- 1box yellow cake mix(or your favorite vanilla cupcake recipe)
- Ingredients as per the box instructions(typically eggs, oil, and water)
- 1package (3.4 oz) instant vanilla pudding mix
- 1 ½ cupscold milk
- 1 cupsemi-sweet chocolate chips
- ½ cupheavy cream
Instructions
- Preheat the ovenas directed on the cake mix box.
- Prepare the cupcake batterfollowing the instructions on the box.
- Line amuffin tin with cupcake linersand fill each about2/3 fullwith batter.
- Bake as directedon the package, thenlet cool completelybefore filling.
- In amixing bowl, whisk togetherinstant vanilla pudding mixandcold milk.
- Stir until smooth and thickened (about2-3 minutes).
- Refrigerate for 5-10 minuteswhile the cupcakes cool.
- Use asmall knife, cupcake corer, or the end of a piping tipto remove asmall portion from the center of each cupcake.
- Fill each cupcake cavity witha spoonful of pudding, or use apiping bag for a neater look.
- In asmall saucepan, heatheavy cream over medium heatuntil itbegins to simmer(do not boil!).
- Remove from heat andpour over the chocolate chipsin a heatproof bowl.
- Let sit for2-3 minutes, thenstir until smooth and glossy.
- Spoon or drizzle the warm ganacheover each filled cupcake.
- Allow the ganache toset slightlybefore serving (or refrigerate for faster setting).
Notes
Want Extra Creamy Filling?Usehomemade pastry creaminstead of instant pudding.
Ganache Too Thick?Add1 tablespoon warm milkto loosen the consistency.
Need a Shortcut?Usestore-bought vanilla puddingfor quick assembly.
Want More Chocolate?Double the ganache anddip the cupcake tops directly into itfor a smooth, glossy finish.