Description
Boston Cream Pie Cupcakes are a decadent handheld twist on a dessert classic. Moist yellow cake is filled with creamy vanilla pudding and topped with rich chocolate ganache—easy to make and perfect for any celebration or indulgent treat!
Ingredients
Scale
Cupcakes:
- 1 box yellow cake mix
- Ingredients per box (usually eggs, oil, and water)
Filling:
- 1 3.4 oz box instant vanilla pudding mix
- 1½ cups cold milk
Ganache:
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
Instructions
- Preheat oven and prepare yellow cake mix according to box instructions. Divide batter into 24 cupcake liners and bake. Let cool completely.
- In a bowl, whisk pudding mix with milk until thickened. Chill for 15–20 minutes.
- Core each cooled cupcake with a knife or corer. Fill centers with 1–2 tsp pudding.
- Heat cream until simmering and pour over chocolate chips. Let sit 2–3 minutes; stir until smooth.
- Spoon ganache over cupcakes and let set. Serve chilled or at room temperature.
Notes
-
Use a piping bag for easier filling.
-
Swap in different puddings or use homemade cake.
-
Store in fridge for 3 days. Best eaten within 48 hours.
-
Ganache too thick? Add a bit of warm cream. Too thin? Chill briefly.
-
Not ideal for freezing due to filling texture changes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 290