Boston Cream Cupcakes
Boston Cream Cupcakes are filled with the same traditional tastes of the famous Boston Cream Pie, but baked in individual portions. This easy-to-make recipe has several shortcuts, so you can enjoy the same delicious flavors without all the fuss.
Servings: 18 cupcakes
Calories: 231kcal
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.
Notes
Storage:
- 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.
Nutrition
Calories: 231kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 216mg | Potassium: 65mg | Fiber: 1g | Sugar: 22g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg