Boston Cream Pie Cupcakes
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 (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:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
Prepare the yellow cake mix as directed on the box. Fill each cupcake liner about 2/3 full.
Bake for 15–18 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
While the cupcakes cool, make the filling. In a medium bowl, whisk together the instant pudding mix and cold milk for 2 minutes until thickened. Chill in the fridge for 10–15 minutes.
Once cupcakes are cooled, use a small knife or cupcake corer to remove a little section from the center of each cupcake. Don’t go all the way to the bottom.
Spoon or pipe the vanilla pudding into the center of each cupcake, then gently press the cut-out piece back on top to cover the filling.
For the ganache, heat the heavy cream in a small saucepan until it just starts to simmer (don’t boil). Remove from heat and pour over the chocolate chips in a bowl. Let sit for a minute, then stir until smooth and glossy.
Spoon the ganache over the top of each filled cupcake, letting it drip a little down the sides for that classic Boston cream look.
Chill cupcakes for 10–15 minutes to let the ganache set before serving.
Enjoy!
Nutritional Information:
⏰ Prep Time: 25 minutes | Baking Time: 18 minutes | Total Time: 43 minutes
🔥 Kcal: 290 kcal per serving | 🍽️ Servings: 24 cupcakes