Boston Cream Pie Cupcakes
Boston Cream Pie Cupcakes are the perfect blend of a classic dessert and a fun, bite-sized treat. These moist vanilla cupcakes are filled with a creamy vanilla pudding center and topped with rich chocolate ganache.
So if you need a show-stopping birthday dessert or a sweet afternoon sweet snack, these cupcakes from scratch are just what you need.
I first made these cupcakes when I wanted to bake something unique, creative, fancy, but still easy to make. The first time I tried them I knew I had a hit! Now I make them whenever I need a little “classy cupcakes” magic in my day!
If you like these Boston Cream Pie Cupcakes, I’m sure you’ll also enjoy my Neapolitan Cupcakes, Mini Tiramisu cakes, or Lemon Bars!
Why You’ll Love This Recipe
Ingredients
For the Cupcakes
- 1 package yellow cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
For the Cream Filling
- 1 (6-ounce) package instant vanilla pudding mix
- 2 cups cold milk
For the Chocolate Ganache
- ½ cup chocolate chips
- ¼ cup heavy cream
How to Make These Awesome Cupcakes
Preheat & Prep
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
Make the Cupcake Batter
In a large bowl or stand mixer, combine cake mix, water, oil, and eggs. Mix on low until just combined, then bump to medium speed and mix 2–3 minutes more until smooth.
Bake
Spoon batter into liners, filling each about ½ to ⅔ full. Bake 14–16 minutes, until the edges turn light golden and a toothpick comes out clean. Cool completely before filling.
Whisk the Filling
In a bowl, whisk together vanilla pudding mix and cold milk for about 2 minutes. Chill until you’re ready to use it.
Make the Ganache
Place chocolate chips and heavy cream in a microwave-safe bowl. Microwave 30 seconds, stir, then microwave another 30 seconds. Stir until smooth and glossy. Let cool to room temperature.
Core & Fill
Use a cupcake corer or a teaspoon to scoop a small hole from the top of each cupcake. Save the little cake pieces. Pipe or spoon pudding filling into each cupcake until level, then press the reserved cake piece back on top.
Dip in Ganache
Carefully invert each filled cupcake and dip just the top into the ganache. Place ganache side up on a wire rack and let set.
Tips & Variations
- Cupcakes from Scratch: Swap the cake mix for your favorite homemade vanilla cupcake recipe if you prefer totally from scratch.
- Dairy-Free: Use coconut milk in the pudding and coconut-based cream for ganache to make dairy-free cream filled cupcakes.
- Extra Flavors: Add a teaspoon of instant coffee granules to the ganache for a mocha twist.
- Decorations: Sprinkle crushed graham crackers or chopped nuts on the ganache before it sets for a crunchy finish.
FAQs
Can I use homemade pastry cream instead of pudding mix?
Yes! Homemade pastry cream makes a richer vanilla cream filling but takes a bit more time.
How long do Boston Cream Pie Cupcakes last?
tore in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for best flavor.
Why did my ganache break?
If your ganache looks grainy or separated, it may have overheated. Stir gently off heat and let it cool slowly before dipping.
These Boston Cream Pie Cupcakes bring together the nostalgia of a classic dessert and the fun of specialty cupcakes. Give them a try at your next gathering. You’ll love the inside-out twist on a Boston Cream Pie!
Boston Cream Pie Cupcakes
Ingredients
For the Cupcakes
- 1 package yellow cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
For the Cream Filling
- 1 6-ounce package instant vanilla pudding mix
- 2 cups cold milk
For the Chocolate Ganache
- ½ cup chocolate chips
- ¼ cup heavy cream
Instructions
Preheat & Prep
- Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
Make the Cupcake Batter
- In a large bowl or stand mixer, combine cake mix, water, oil, and eggs. Mix on low until just combined, then bump to medium speed and mix 2–3 minutes more until smooth.
Bake
- Spoon batter into liners, filling each about ½ to ⅔ full. Bake 14–16 minutes, until the edges turn light golden and a toothpick comes out clean. Cool completely before filling.
Whisk the Filling
- In a bowl, whisk together vanilla pudding mix and cold milk for about 2 minutes. Chill until you’re ready to use it.
Make the Ganache
- Place chocolate chips and heavy cream in a microwave-safe bowl. Microwave 30 seconds, stir, then microwave another 30 seconds. Stir until smooth and glossy. Let cool to room temperature.
Core & Fill
- Use a cupcake corer or teaspoon to scoop a small hole from the top of each cupcake. Save the little cake pieces. Pipe or spoon pudding filling into each cupcake until level, then press the reserved cake piece back on top.
Dip in Ganache
- Carefully invert each filled cupcake and dip just the top into the ganache. Place ganache side up on a wire rack and let set.
Notes
Yes! Homemade pastry cream makes a richer vanilla cream filling but takes a bit more time. How long do Boston Cream Pie Cupcakes last?
Store in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for best flavor. Why did my ganache break?
If your ganache looks grainy or separated, it may have overheated. Stir gently off heat and let it cool slowly before dipping.
Nutrition
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