Description
Boston Cream Pie Cupcakes turn a beloved American dessert into a fun, handheld treat! With soft vanilla cake, a creamy pudding center, and smooth chocolate ganache, they’re perfect for parties, holidays, or just because. Make a batch ahead and enjoy layered sweetness in every bite.
Ingredients
Cake Batter:
1½ cups (190 g) all-purpose flour
1 tsp (4 g) baking powder
1 box (3.4 oz / 96 g) instant vanilla pudding mix
¼ tsp (1 g) table salt
½ cup (113 g) unsalted butter, room temperature
¾ cup (150 g) granulated sugar
2 large eggs, room temperature
1 tsp (5 ml) vanilla extract
1 cup (240 ml) buttermilk
Vanilla Cream Filling:
2 boxes (5 oz / 142 g each) instant vanilla pudding mix
4 cups (960 ml) whole milk
½ tsp (2.5 ml) vanilla extract
Chocolate Ganache:
1½ cups (270 g) semi-sweet chocolate chips
1 cup (240 ml) heavy cream
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and line two standard muffin tins with paper liners.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, instant pudding mix, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat together the butter and sugar using a hand or stand mixer until the mixture becomes pale and fluffy.
- Add Eggs and Vanilla: Mix in eggs one at a time, followed by the vanilla extract.
- Combine Wet and Dry: Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry. Mix until just combined.
- Bake: Spoon the batter into the liners, filling each about two-thirds full, and bake for 18 to 20 minutes until golden and set. Let cool completely on a wire rack.
- Create Filling Holes: Use a small knife or piping tip to cut out a center from each cupcake.
- Make Vanilla Cream: Whisk pudding mix, whole milk, and vanilla until thickened. Chill 10 minutes, then fill the cupcake centers.
- Chill Cupcakes: Place cupcakes in the freezer for 30 minutes to firm up.
- Make Ganache: Melt chocolate chips with cream in a microwave-safe bowl in short bursts, stirring until smooth.
- Top Cupcakes: Spoon ganache over chilled cupcakes. Refrigerate 30 minutes to set.
Notes
Use instant pudding mix for fast setting.
Room temperature eggs and butter = fluffier cake.
Full-fat milk sets the pudding best.
Chill before topping for smooth ganache that holds its shine.
Store in the fridge and enjoy within 4 days.
- Prep Time: 20 minutes Chilling Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (85g)
- Calories: 248 kcal
- Sugar: 21g
- Carbohydrates: 29g
- Protein: 4g