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Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes

Patricia
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 290 kcal

Ingredients
  

For the Cupcakes:

  • 1 box yellow cake mix or your favorite vanilla cupcake recipe
  • Ingredients as per box instructions eggs, oil, water

For the Filling:

  • 1 package 3.4 oz instant vanilla pudding mix
  • 1 ½ cups cold milk

For the Ganache Topping:

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy cream

Instructions
 

Bake the Cupcakes:

  • Preheat your oven according to the cake mix instructions.
  • Line a cupcake tin with cupcake liners.
  • Prepare the cake mix as per the package instructions.
  • Fill each liner about ⅔ full with the batter.
  • Bake according to the package directions or until a toothpick inserted in the center comes out clean.
  • Allow the cupcakes to cool completely before filling.

Prepare the Filling:

  • In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth.
  • Let the pudding sit for about 5 minutes to thicken.

Fill the Cupcakes:

  • Using a small knife or a cupcake corer, cut a hole in the center of each cupcake, about an inch deep.
  • Spoon or pipe the thickened vanilla pudding into the holes, filling them generously.

Make the Ganache Topping:

  • Heat the heavy cream in a small saucepan over medium heat until it begins to simmer.
  • Pour the hot cream over the chocolate chips in a heatproof bowl and let it sit for 2 minutes.
  • Stir until smooth and glossy.

Top the Cupcakes:

  • Spoon the chocolate ganache over each filled cupcake, allowing it to gently drip down the sides.
  • Let the ganache set for about 10–15 minutes before serving.

Notes

  • Cupcake Consistency: Ensure your cupcakes are completely cool before filling them; otherwise, the pudding may melt.
  • Filling Alternative: If you prefer, you can make a homemade pastry cream instead of instant pudding for a more authentic flavor.
  • Ganache Texture: If the ganache is too thick, add a teaspoon of warm milk to thin it out.
  • Enhancing Flavor: Add a teaspoon of vanilla extract to the pudding for extra richness.
  • Make-Ahead Tip: You can bake the cupcakes a day ahead and store them in an airtight container before filling and frosting them.