Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes take all the beloved flavors of the iconic dessert and wrap them up in a fun, handheld treat that’s perfect for any occasion. I first made these for a family birthday party, and they vanished from the dessert table in record time. Everyone from the kids to the grandparents couldn’t stop talking about how good they were—and they’ve since become a staple at every family gathering.

Each cupcake features a soft, moist yellow cake base filled with creamy vanilla pudding and topped with a glossy chocolate ganache. It’s the kind of dessert that hits every craving: soft, creamy, rich, and chocolatey. The best part? They look bakery-quality but are made with simple pantry staples and a few easy steps.

Whether you're baking for a party, a potluck, or just treating yourself to something special on a Tuesday, these cupcakes deliver every time. They're easy to transport, fun to eat, and guaranteed to impress. You don’t need to be a professional baker to make these turn out beautifully—just a bit of patience and a love for classic desserts.

Why You’ll Love Boston Cream Pie Cupcakes

• Classic dessert in cupcake form: Enjoy all the flavors of Boston cream pie in a bite-sized format.
• Perfect for celebrations: A favorite for birthdays, showers, and holidays.
• Simple ingredients: Cake mix and pudding make the process a breeze.
• Easy to customize: Use different fillings or cake bases to make them your own.
• Make-ahead friendly: Ideal for prepping a day in advance.
• Rich and satisfying: Each cupcake is filled with a decadent surprise.
• Elegant yet easy: Looks impressive without complicated techniques.

Ingredients You’ll Need

For the Cupcakes:

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

For the Filling:

• 1 package (3.4 oz) instant vanilla pudding mix
• 1½ cups cold milk

For the Ganache Topping:

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

Step-by-Step Instructions

1. Bake the cupcakes:
   • Preheat oven according to the instructions on your cake mix box.
   • Line a muffin tin with paper cupcake liners.
   • Prepare the cake batter as directed on the box.
   • Divide evenly among the liners (about 24 cupcakes total).
   • Bake according to box directions, typically 18–22 minutes, or until a toothpick inserted comes out clean.
   • Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
2. Prepare the pudding filling:
   • In a medium bowl, whisk together the pudding mix and cold milk for about 2 minutes.
   • The mixture will thicken as you whisk. Let it chill in the refrigerator for at least 15–20 minutes to set fully.
3. Core and fill the cupcakes:
   • Once cupcakes are fully cooled, use a small knife or an apple corer to remove a small section from the center of each cupcake.
   • Fill each center with 1–2 teaspoons of chilled pudding. You can spoon it in or use a piping bag for more control.
   • Optionally, trim and replace the top of the removed cupcake piece to cover the filling.
4. Make the ganache topping:
   • Place the chocolate chips in a heat-safe bowl.
   • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer—do not boil.
   • Pour the hot cream over the chocolate chips and let sit undisturbed for 2–3 minutes.
   • Stir gently until smooth and glossy. Let the ganache cool slightly before using.
5. Top with ganache:
   • Spoon or drizzle the ganache over each cupcake, spreading gently with the back of the spoon for a smooth finish.
   • Allow the ganache to set at room temperature or chill briefly in the fridge until firm.
6. Serve and enjoy:
   • Serve your cupcakes chilled or at room temperature.
   • Store any leftovers in an airtight container in the refrigerator.

Serving and Storage Tips

• Serve chilled for a firmer pudding center or at room temperature for a softer bite.
• Store in the fridge in an airtight container for up to 3 days.
• Best enjoyed within 24–48 hours for optimal texture.
• Let them sit out for 10–15 minutes before serving for a creamier center.
• Perfect for party platters—no slicing required!

Helpful Notes

• Customize your filling: Chocolate or banana pudding make fun variations.
• Use a piping bag for quicker and cleaner filling.
• Ganache too thick? Stir in a teaspoon of warm cream to loosen it.
• Ganache too thin? Let it cool for a few extra minutes or chill briefly.
• Want a bakery-style look? Top with a swirl of piped ganache and a sprinkle of chocolate shavings.
• Low on time? You can use a premade chocolate frosting instead of ganache.

Frequently Asked Questions

1. Can I make these cupcakes ahead of time?
   Yes! You can bake and fill them a day ahead and add the ganache just before serving.
2. Can I use homemade cake and pudding?
   Definitely. Swap in your favorite vanilla cupcake and custard recipes for a more homemade touch.
3. What can I use instead of heavy cream?
   Whole milk with a bit of butter can work, but the ganache will be thinner and less rich.
4. Can I freeze these cupcakes?
   It’s not recommended as the pudding and ganache may change texture. Best enjoyed fresh or refrigerated.
5. How can I make them look more professional?
   Use a piping bag for both filling and ganache, and garnish with a drizzle of chocolate or a decorative chocolate curl.

Final Thoughts

Boston Cream Pie Cupcakes are a nostalgic and delightful twist on a timeless dessert. With moist cake, creamy pudding, and silky ganache in every bite, they deliver that classic combination in a fun, single-serve form. Whether you're baking for a party or just want to surprise your family with something sweet, these cupcakes are sure to impress.

They’re simple to make, easy to customize, and even easier to devour. Try them once and you’ll find yourself coming back to this recipe again and again. Don’t forget to snap a pic and share with #BostonCreamCupcakeLove!

Print