Why Make This Recipe
Boston Cream Pie Cupcakes are a delightful treat that combines the classic flavors of a Boston cream pie with the convenience and fun of cupcakes. These little cakes are perfect for any celebration or simply to enjoy at home. With a soft yellow cake, creamy vanilla filling, and rich chocolate ganache, they are sure to impress anyone who takes a bite. Plus, they are easier to make than you might think!
How to Make Boston Cream Pie Cupcakes
Ingredients
- 1 box yellow cake mix plus ingredients required on the box
- 1 package (3.4 oz) vanilla instant pudding mix
- 1 cup cold milk
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1 tbsp butter
Directions
- Prepare the yellow cake mix according to package instructions and bake in a cupcake pan. Let them cool completely.
- In a bowl, whisk together the vanilla pudding mix and cold milk until thickened. Refrigerate for 10 minutes.
- Using a small knife, cut out the center of each cupcake and fill with the vanilla pudding.
- In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add chocolate chips and butter, stirring until smooth.
- Spoon the chocolate ganache over the top of each cupcake.
- Chill for 20 minutes before serving.
How to Serve Boston Cream Pie Cupcakes
These cupcakes are best served chilled. You can place them on a pretty plate and enjoy them as a dessert after dinner or share them at a party. They look great and taste even better!
How to Store Boston Cream Pie Cupcakes
To store your cupcakes, place them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. If you want to keep them longer, you can also freeze them. Just be sure to wrap them well before freezing.
Tips to Make Boston Cream Pie Cupcakes
- Make sure to let the cupcakes cool completely before filling them with pudding. This helps prevent the filling from melting.
- If you want, you can use homemade pudding instead of instant pudding for a richer flavor.
- To make the chocolate ganache shine, make sure to stir it well to combine the chocolate chips and butter completely.
Variation
You can add a little twist to your Boston Cream Pie Cupcakes by using different flavored cake mixes, such as chocolate or red velvet. Additionally, try using dark chocolate chips for the ganache if you prefer a bolder chocolate flavor.
FAQs
-
Can I use a different flavor of pudding?
Yes, you can experiment with different flavors of pudding, like chocolate or butterscotch, for a unique taste. -
Do I need to use heavy cream for the ganache?
While heavy cream creates a rich ganache, you can substitute it with half-and-half if you’re looking for a lighter version. -
How do I cut the center of the cupcakes?
Use a small knife or a cupcake corer. Cut a cone shape so you can easily remove the top and fill it with pudding. -
Can I make these cupcakes in advance?
Yes, you can prepare the cupcakes and filling in advance. Just add the ganache right before serving for the best texture and flavor.
Boston Cream Pie Cupcakes
- Total Time: 35 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Delightful cupcakes that combine soft yellow cake with creamy vanilla filling and rich chocolate ganache, perfect for any celebration.
Ingredients
- 1 box yellow cake mix plus ingredients required on the box
- 1 package (3.4 oz) vanilla instant pudding mix
- 1 cup cold milk
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1 tbsp butter
Instructions
- Prepare the yellow cake mix according to package instructions and bake in a cupcake pan. Let them cool completely.
- In a bowl, whisk together the vanilla pudding mix and cold milk until thickened. Refrigerate for 10 minutes.
- Using a small knife, cut out the center of each cupcake and fill with the vanilla pudding.
- In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add chocolate chips and butter, stirring until smooth.
- Spoon the chocolate ganache over the top of each cupcake.
- Chill for 20 minutes before serving.
Notes
Best served chilled; can be stored in an airtight container in the refrigerator for 3-4 days. Freeze if needed, wrapped well.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American