Boston Cream Pie Cupcakes
Boston Cream Pie Cupcakes are soft vanilla cake filled with creamy instant-pudding cream and topped with glossy chocolate ganache. The balance is the point here: tender cake, cool set filling, and a smooth chocolate finish that holds its shine. It’s the classic American dessert rebuilt as a make-ahead cupcake with reliable texture.
Servings 20 cupcakes
Calories 248kcal
Equipment
- 2 muffin tins Standard size; line with paper liners.
- hand mixer or stand mixer. For creaming butter and sugar.
- whisk For dry mix and pudding.
- mixing bowls Separate for dry, wet and ganache.
- piping bag or spoon. (To fill center of cupcakes.
- microwave safe bowls Melts chocolate with cream.
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 / 284 g total) 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 the oven to 350°F (175°C) and line muffin tins with paper liners.
- For the batter, whisk together the flour, baking powder, pudding mix, and salt in a medium bowl until evenly combined.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
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each, then blend in the vanilla extract.½ cup (113 g) unsalted butter, ¾ cup (150 g) granulated sugar, 2 large eggs, 1 tsp (5 ml) vanilla extract
- Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the flour. Mix until just combined.1 cup (240 ml) buttermilk
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes completely on a wire rack. Once cooled, use the end of a piping tip or a small knife to cut a small circle from the center of each cupcake for the filling.
- For the vanilla cream layer, whisk together the pudding mix, whole milk, and vanilla until smooth and thickened. Refrigerate for about 10 minutes, then pipe or spoon the pudding into the hollowed cupcakes, rounding it slightly on top.2 boxes (5 oz /142 g each / 284 g total) instant vanilla pudding mix, 4 cups (960 ml) whole milk, ½ tsp (2.5 ml) vanilla extract
- Place the filled cupcakes in the freezer for 30 minutes to help the cream firm up before adding the ganache.
- For the ganache, combine the chocolate chips and cream in a microwave-safe bowl. Heat in short bursts, stirring each time, until the chocolate melts and the mixture turns glossy and smooth.1½ cups (270 g) semi-sweet chocolate chips, 1 cup (240 ml) heavy cream
- Spoon or pour the ganache over the chilled cupcakes, letting it settle into an even layer. Refrigerate for about 30 minutes, just until the ganache sets with that signature Boston Cream shine.
Notes
- Use instant pudding, not cook-and-serve. It sets fast and keeps its shape once chilled.
- Full-fat milk gives the cleanest set and better flavor. Low-fat turns the filling loose.
- Room-temperature butter and eggs help the cake mix emulsify for a softer crumb.
- Cool completely before cutting centers. Warm cake tears and won’t hold the filling.
- Chill before topping so the ganache sets smooth on contact and keeps its gloss.
Nutrition
Serving: 85g | Calories: 248kcal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 180mg | Potassium: 156mg | Fiber: 1g | Sugar: 21g | Vitamin A: 410IU | Calcium: 72mg | Iron: 1mg