This Boston Cream Cupcakes recipe is an easy way to recreate the flavors of the famous custard-filled New England classic Boston Cream Pie but made mini.
Moist cupcakes, creamy centers, and a decadent ganache topping make this the best bite-sized version of the traditional sweet treat.
Table of Contents
Boston Cream Pie Cupcakes
Our Boston Cream Cupcakes are as simple as baking vanilla cupcakes from a box, scooping out the centers, filling each with a creamy instant pudding mixture, and topping them with a smooth and silky ganache glaze.
Although these cupcakes involve three separate components, each step takes minutes to prep, and once the cupcakes have cooled, the assembly is really simple.
With the perfect proportion of fluffy cake, cool custard, and rich chocolate in each handheld bite, these smaller-sized portable pieces taste like the full-sized version, but they’re easier to share because you don’t need to slice.
For more easy-to-make cake mix recipes, try my Blueberry Pancake Mix Muffins, Rainbow Cake Mix Cookies, Caramel Apple Dump Cake Recipe.
Why We Love Our Boston Cream Cupcakes Recipe
- Quick and easy to make because this recipe uses shortcuts.
- Prepared with a box of cake mix plus 5 other ingredients.
- Delicious dessert inspired by the classic American cake.
- Moist, light, indulgent revised recipe that tastes like the traditional treat.
- Perfectly portable for potlucks, parties, and picnics.
Ingredients
- French vanilla cake mix, prepared according to the box instructions
- Vanilla instant pudding mix
- Whole milk: You can also use 2% milk.
- Semi-sweet chocolate baking bars: You can try using mini semisweet chocolate chips, but the resulting chocolate isn’t normally as smooth.
- Heavy cream: If you don’t have heavy cream, you can use ⅓ cup of whole milk and ¼ cup of melted butter instead.
- Granulated white sugar
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Variations
- Change The Cake Mix: You can also use a white, yellow, or butter pecan cake mix. If you have a favorite cupcake recipe to make from scratch, feel free to use that instead.
- Pick Your Pudding: Feel free to swap the vanilla pudding with your other favorite flavors. You can fill the cupcakes with most any flavor you prefer, unless you want to stay completely true to the Boston Cream Cupcake tradition.
Recommended Tools
- Muffin tins
- Cupcake liners
- Hand or stand mixer
- Heat proof bowl
How to Make Boston Cream Cupcakes Recipe
Boston Cream Cupcakes are my favorite way to combine the flavors of the classic American cake in the form of an individual cupcake. This recipe is so easy because both the cake batter and pudding come from a box, which saves time in the kitchen without compromising the taste.
- Make The Cupcakes: Prepare the cake mix according to the box instructions and pour the batter into cupcake liners. Bake at 350 degrees Fahrenheit for the time indicated on the box or until a toothpick comes out clean. Cool on a wire rack with a piece of aluminum foil underneath.
Pro Tip: My cupcakes cooked for 15 minutes, but it will vary depending on what brand you use. - Prepare The Pudding: Beat together the pudding mix, milk, and heavy cream until thick. Cover the mixture and refrigerate until ready to use.
- Make The Ganache: Simmer the heavy cream and sugar on the stove. Pour the hot mixture over the chocolate pieces, let it stand for 3 minutes, and stir until combined and fully melted. Let the chocolate mixture cool for 15-20 minutes.
- Scoop: Scoop out a quarter-size hole from the top of the cupcake and reserve the piece from the top.
Pro Tip: Be careful not to scoop out too much of the cupcake, or it may split. - Assemble: Spoon pudding into the center of each cupcake, replace the top, and drizzle a layer of ganache over each cupcake.
Pro Tip: I recommend starting in the middle of each cupcake and pouring enough for it to spread slightly but not enough to pour over the edge. - Serve: Allow the ganache to set before plating and serving. Enjoy!
Tips:
- You can use an apple corer to cut the hole out of the center of the cupcakes, but it’s just as easy to use a simple serrated knife.
- Cupcakes should be fully room temperature before you start filling them and covering them with chocolate.
- Feel free to put your cupcakes in the refrigerator to allow the ganache topping to harden faster.
Storage Tips:
- To Store: Any leftovers should be kept in an airtight container in the refrigerator for 2 to 3 days.
- To Freeze: You can freeze these cupcakes for up to 3 months in a freezer-safe container. Thaw them overnight in the refrigerator, then at room temperature for the last 30 minutes.
Frequently Asked Questions
Boston cream “pie” is actually a sponge cake—thus named because it turns out as light and fluffy as a sponge. The cake includes two layers filled with a creamy vanilla-flavored custard and topped with a rich chocolate icing.
You do not have to use cupcake liners, however, if you choose to skip them, make sure that you thoroughly grease the cupcake pan to prevent the cake from sticking.
Make sure the cupcake is completely cool. Then using a serrated knife, carefully carve out a hole in the center of the cupcake that is about the size of a quarter. Be careful not to cut too deep, only about 1 inch. You can also use a corer.
Filling and decorating these cupcakes can be a little tricky for numerous reasons. If you are struggling with filling the cupcakes with a spoon, I would recommend using a plastic baggie with a small hole in the corner.
In order to pour the chocolate ganache on top, make sure that it has cooled down a bit so it isn’t super runny. It needs to be pourable still, but thick enough that it won’t quickly run down the sides.
I found that I had more control by using a spoon to guide the chocolate ganache. For even more accuracy, you can also fill a piping bag with a narrow hole, or a plastic baggie with a narrow hole. Have fun finishing these off!
Other Easy Cupcake Recipes
- Reese’s Peanut Butter Brownie Cupcakes
- Pina Colada Cupcakes
- Homemade Hostess Cupcakes
- Firecracker Cupcakes
- Ice Cream Cone Cupcakes {Baking Hack}
- Lemon Raspberry Cupcakes
- Biscoff Cupcakes
- Fireball Cupcakes
- Thin Mint Cupcakes
Boston Cream Cupcakes
Ingredients
Cupcakes
- 15.25 ounce box French vanilla cake mix prepared according to the box instructions
Filling
- 3.4 ounce box vanilla instant pudding mix
- 1½ cups whole milk
- ½ cup heavy cream
Chocolate Ganache
- 8 ounce (2 4-ounce) semi-sweet chocolate baking bars roughly chopped
- 1 cup heavy cream
- ¼ cup granulated white sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with cupcake liners.
- Prepare the French vanilla cake mix according to the instructions on the box and pour the batter into cupcake liners, filling them up about ¾ of the way full.
- Bake the cupcakes in the oven for the time indicated on the box or until a toothpick comes out clean (mine cooked for 15 minutes, but it will vary depending on what brand you use).
- Remove the cupcakes from the oven and place them on a wire rack to cool completely. Place a large piece of aluminum foil under the wire rack.
- While the cupcakes are baking, prepare the filling by combining the vanilla instant pudding mix, whole milk, and heavy cream in a medium sized mixing bowl with a hand or stand mixer.
- Beat together until the mixture thickens.
- Cover the pudding and refrigerate until ready to use.
- Make the ganache by placing the chopped chocolate bar into a heat safe bowl. Set aside.
- In a saucepan over medium heat, bring the heavy cream and sugar just to a simmer.
- Immediately pour the hot mixture over the chocolate bar pieces and let it stand for 3 minutes.
- Slowly stir the chocolate mixture until combined and fully melted. Let the chocolate mixture cool at room temperature for about 15-20 minutes.
- Prepare to assemble the cupcakes by gently cutting a hole (about the size of a quarter) on the top of the cupcake, scooping out some of the cake inside. Keep a portion of the very top of the cut cupcake. Be careful not to scoop out too much of the cupcake, or the cupcakes may split.
- Spoon 1-2 Tablespoons of pudding into the center of each cupcake. Replace the top of the cupcake onto the pudding (see photos for what this looks like).
- Drizzle a layer of ganache onto the top of each cupcake. I recommend starting in the middle of each cupcake and just pouring enough for it to spread slightly but not enough to pour over the edge.
- Allow the ganache to set before plating and serving. Feel free to put your cupcakes in the refrigerator to harden faster.
Jenn’s Notes
- To Store: Any leftovers should be kept in an airtight container in the refrigerator for 2 to 3 days.
- To Freeze: You can freeze these cupcakes for up to 3 months in a freezer-safe container. Thaw them overnight in the refrigerator, then at room temperature for the last 30 minutes.
- You can use an apple corer to cut the hole out of the center of the cupcakes, but it’s just as easy to use a simple serrated knife.
- Cupcakes should be fully room temperature before you start filling them and covering them with chocolate.
- Feel free to put your cupcakes in the refrigerator to allow the ganache topping to harden faster.
