Boston Cream Pie Cupcakes
A fun, handheld twist on the classic Boston Cream Pie with fluffy vanilla cake, creamy pudding filling, and rich chocolate ganache. Perfect for parties or an indulgent treat!
Ingredients
For the Cupcakes
- 1 box yellow cake mix or your favorite vanilla cupcake recipe
- ingredients as per box instructions usually eggs, oil, and water
For the Filling
- 1 package instant vanilla pudding mix 3.4 oz
- 1.5 cups cold milk
For the Ganache Topping
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
Optional Toppings
- whipped cream
- chocolate shavings
Instructions
- Preheat oven according to cake mix instructions. Line a 12-cup muffin tin with cupcake liners.
- Prepare the cake batter as per package instructions. Fill each liner about 2/3 full.
- Bake as directed, or until a toothpick inserted comes out clean. Let cupcakes cool completely.
- In a bowl, whisk together the pudding mix and cold milk until smooth. Let it sit for 5 minutes to thicken.
- Use a small knife or cupcake corer to cut a 1-inch deep hole in each cupcake. Spoon or pipe the pudding into the hole. Replace a small piece of cupcake on top to cover the filling.
- Heat heavy cream in a small saucepan until it simmers. Pour the hot cream over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Cool slightly before using.
- Spoon ganache over each filled cupcake, letting it drip down the sides. Let set for 10–15 minutes. Add whipped cream or chocolate shavings if desired.
Notes
Best enjoyed the same day for freshness. Store in an airtight container in the fridge for up to 3 days. Cupcakes can be frozen (without filling or ganache) for up to 1 month.