Easy Boston Cream Pie Cupcakes
These Easy Boston Cream Pie Cupcakes are surprisingly simple to make, unbelievably delicious, and perfect for any occasion. They feature fluffy cupcakes, creamy custard filling, and a rich chocolate ganache.
Equipment
- Muffin tin lined with cupcake liners
- Wire rack for cooling cupcakes
- Piping bag or zip-top bag for filling cupcakes
- Small knife or melon baller for cutting holes in cupcakes
- small saucepan for making ganache
- Heatproof bowl for melting chocolate
- Toothpick for testing doneness
Ingredients
Ingredients
- 1 box yellow cake mix I love using a classic brand, but feel free to experiment!
- Ingredients listed on cake mix box (usually eggs, oil, and water)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1.5 cups cold milk whole milk gives the richest flavor
- 1 cup semi-sweet chocolate chips dark chocolate works well too, for a more intense flavor
- 0.5 cup heavy cream the higher the fat content, the better the ganache will set
Instructions
- Bake the Cupcakes: Prepare your cake mix according to the package directions. Line a muffin tin with cupcake liners and fill each about ⅔ full. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack before moving on. (Don't rush this step – cooling completely prevents the filling from melting!)
- Make the Vanilla Filling: In a medium bowl, whisk together the pudding mix and cold milk for about 2 minutes until smooth and creamy. Let the mixture sit for 5-10 minutes to thicken. Once thickened, transfer it to a piping bag (or a zip-top bag with a corner snipped off) for easy filling.
- Fill the Cupcakes: Using a small knife or melon baller, carefully cut a small hole in the center of each cooled cupcake. Pipe (or spoon carefully) the vanilla pudding into the hole until it’s nicely filled. You might have some leftover pudding – I like to save that for a little extra treat!
- Make the Ganache: In a small saucepan, heat the heavy cream over medium heat until it's hot but not boiling. Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 1-2 minutes to soften the chocolate. Then, gently stir until the mixture is completely smooth and glossy. If it's too thick, add a teaspoon of milk at a time until it reaches your desired consistency.
- Top with Ganache: Spoon or carefully dip the top of each cupcake into the ganache, coating it evenly. Let the ganache set at room temperature or chill briefly in the refrigerator to firm up.
Notes
Want to put your own spin on things? Use a chocolate cake mix for a richer flavor combination. Try a chocolate or other flavored instant pudding for a twist. Add sprinkles to the ganache before it sets for extra fun! Fresh berries on top add a beautiful touch. Don't overfill the cupcakes; overfilling can cause them to overflow during baking. Let the cupcakes cool completely; this is crucial to prevent the filling from melting. The cupcakes and filling can be made a day ahead. Add the ganache just before serving. Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The ganache might soften slightly in the fridge, but they are still delicious!