Why You’ll Love This Recipe

I absolutely love making these Boston Cream Pie Cupcakes because they turn a classic dessert into a perfectly portioned, handheld treat. The fluffy vanilla cupcake acts as the perfect base for a rich and creamy vanilla pudding filling, all topped off with a smooth, decadent chocolate ganache. The combination of textures and flavors in these cupcakes is absolutely irresistible—it’s like having a mini Boston Cream Pie, but in a fun, easy-to-eat form!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

• 1 box yellow cake mix (or your favorite vanilla cupcake recipe)

• Ingredients as per box instructions (eggs, oil, 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

Directions

1. Prepare the Cupcakes: I begin by following the instructions on the cake mix box (or my homemade vanilla cupcake recipe) to prepare the batter. After mixing, I fill cupcake liners about two-thirds full with the batter and bake according to the package instructions, typically at 350°F (175°C) for about 18–20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, I let the cupcakes cool completely.

2. Make the Pudding Filling: While the cupcakes are cooling, I prepare the vanilla pudding. I whisk together the instant vanilla pudding mix and cold milk in a bowl until it thickens, about 2 minutes. I refrigerate the pudding until ready to use, allowing it to set up further.

3. Prepare the Ganache: In a heatproof bowl, I combine the semi-sweet chocolate chips and heavy cream. I heat the mixture in the microwave for 30-second intervals, stirring in between, until the chocolate chips are completely melted and the ganache is smooth. I let it cool slightly before using.

4. Assemble the Cupcakes: Once the cupcakes are cool, I use a small knife or cupcake corer to remove the center of each cupcake, creating a small well. I then spoon or pipe the chilled vanilla pudding filling into the center of each cupcake, filling it generously.

5. Top with Ganache: I drizzle or spoon the cooled ganache over the top of each filled cupcake, allowing it to pool slightly at the edges.

6. Chill and Serve: I refrigerate the cupcakes for about 30 minutes to let the ganache set, then they’re ready to serve.

Servings and Timing

• Servings: 12 cupcakes

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 1 hour

Variations

• Gluten-Free: I can use a gluten-free yellow cake mix and ensure the pudding mix is gluten-free to make these cupcakes suitable for gluten-sensitive guests.

• Homemade Pudding: For an even richer filling, I can make my own vanilla pudding from scratch instead of using the instant mix.

• Chocolate Cupcakes: For a twist, I can swap the yellow cake mix for chocolate cake mix to create a chocolate version of these Boston Cream Pie Cupcakes.

Storage/Reheating

• Storage: I store the assembled cupcakes in an airtight container in the refrigerator for up to 3 days. This helps keep the filling fresh and the ganache set.

• Freezing: I can freeze the unassembled cupcakes (before adding the pudding and ganache) for up to 2 months. When ready to serve, I thaw them at room temperature, fill with pudding, and top with ganache.

FAQs

Can I use a homemade cake recipe instead of the cake mix?

Absolutely! I can use my favorite vanilla cupcake or cake recipe in place of the box mix for a homemade touch. Just make sure to adjust the baking time if necessary.

Can I use a different type of pudding mix?

Yes, I can experiment with different pudding flavors, like chocolate or butterscotch, for a fun twist on the classic Boston Cream Pie.

How do I store leftovers?

I store any leftover cupcakes in the refrigerator to keep the pudding filling fresh. They should be eaten within 3 days for the best texture.

Can I make the ganache ahead of time?

Yes, I can prepare the ganache ahead of time and store it in the refrigerator. When ready to use, I gently reheat it until smooth.

Can I make these cupcakes gluten-free?

Yes, I can use gluten-free cake mix and ensure the pudding mix is gluten-free for a gluten-free version of these delicious cupcakes.

Conclusion

These Boston Cream Pie Cupcakes are the perfect treat for anyone who loves the classic dessert. The soft, fluffy cupcake base, creamy vanilla pudding filling, and silky chocolate ganache come together to create a bite-sized indulgence that’s as delicious as it is cute. Whether I’m making them for a party, special occasion, or just as a fun weekend baking project, these cupcakes always bring smiles and are a guaranteed hit!

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