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Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes: Your New Favorite Dessert Delight

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These Boston Cream Pie Cupcakes combine a soft vanilla cake with creamy pudding filling and chocolate ganache, perfect for any dessert lover.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup All-Purpose Flour Can be swapped with gluten-free flour
  • 1 cup Granulated Sugar Brown sugar can deepen flavor
  • 1/2 cup Unsalted Butter Can use margarine if preferred
  • 2 large Eggs Aquafaba can be used as a vegan substitute
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best results
  • 1/2 cup Buttermilk Can mix milk with vinegar or yogurt
For the Creamy Filling
  • 1 box Instant Vanilla Pudding Mix Chocolate or butterscotch can be used
For the Ganache Topping
  • 1/2 cup Heavy Cream Half-and-half or coconut cream can be used
  • 6 ounces Semi-Sweet Chocolate Milk chocolate is a sweeter alternative

Equipment

  • muffin tin
  • Mixing Bowl
  • whisk
  • piping bag
  • saucepan

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine all cupcake batter ingredients and beat until smooth and creamy.
  3. Fill each muffin tin cup about two-thirds full with batter and bake for 20 minutes.
  4. Whisk together the instant vanilla pudding mix with cold milk until thickened.
  5. Once cooled, carefully core the center of each cupcake using a paring knife.
  6. Fill each cupcake with the vanilla pudding until slightly heaped.
  7. Heat the heavy cream in a saucepan until simmering, then remove and add chocolate, stirring until melted.
  8. Spoon the ganache generously over each cupcake and refrigerate for 30 minutes to set.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 55mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 40mgIron: 1mg

Notes

Store cupcakes in an airtight container in the fridge for up to 3 days or freeze for longer storage.

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