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These Boston Cream Pie Cupcakes deliver everything you love about the classic dessert in a perfectly portioned treat. Tender vanilla cupcakes get filled with smooth vanilla pudding and topped with shiny chocolate ganache, transforming every bite into a joyful throwback to bakery cases and special celebrations.
When I first whipped these up for a friend’s birthday, the cupcakes vanished before I could set down a cake server. Now they are my go-to choice for potlucks and family game nights.
Ingredients
- Yellow cake mix or homemade vanilla cupcake batter: Gives a soft flavorful base; choose a cake mix you trust for good structure or try your best-loved from-scratch recipe
- Eggs oil and water: Give the cupcakes their rich moist crumb and are usually called for in most mixes; fresh eggs make a visible difference so select them with care
- Instant vanilla pudding mix: Brings a classic creamy contrast to the fluffy cake; use a quality brand with real vanilla if possible
- Cold milk: Ensures the pudding thickens properly; whole milk gives a richer texture while low-fat works in a pinch
- Semi sweet chocolate chips: Add deep chocolate flavor to the ganache; look for chips with at least 50 percent cocoa for best results
- Heavy cream: Creates the glossy smooth topping; always use fresh cream for optimal shine and set
Step-by-Step Instructions
- Prepare the Cupcakes:
- Follow the instructions on your yellow cake mix or vanilla cupcake batter carefully. Preheat the oven to the suggested temperature which is generally 350 degrees. Line your cupcake tin with paper liners for easy release. Mix together the ingredients called for on your box usually eggs oil and water. Fill each liner about two-thirds full so that the cupcakes bake with a slight dome without spilling over. Bake until golden and a toothpick poked into the center comes out clean which usually takes 18 to 22 minutes. Cool the cupcakes completely on a wire rack before you start the next step to prevent the filling from melting.
- Make the Vanilla Pudding Filling:
- In a medium mixing bowl whisk the instant vanilla pudding mix and cold milk together vigorously. Continue whisking until the mixture is smooth and thick which should take about five minutes. Let the pudding sit for a few minutes to finish setting; this makes sure your filling will not drip out of the cupcakes.
- Fill the Cupcakes:
- Once the cupcakes are cool use a small paring knife or a cupcake corer to cut a well in the center of each cupcake about one inch deep. Twist out the core but leave the base in place so the filling stays confined. Use a spoon or a piping bag to gently fill each cupcake cavity with pudding taking care not to overfill. If you like you can cap the filling with a bit of the removed cupcake.
- Make the Chocolate Ganache:
- In a small saucepan heat the heavy cream over medium heat just until it starts to simmer at the edges but do not let it boil. Immediately pour the hot cream over the chocolate chips in a large heatproof bowl. Allow the mixture to stand for two minutes so the chocolate softens from the steam. Gently stir the mixture in small circles from the center out until the ganache turns silky and glossy without streaks.
- Top the Cupcakes:
- Use a spoon to dollop the ganache on top of each filled cupcake allowing just a little to drip down the edges for that classic Boston cream pie look. You can also give the pan a gentle shake to help the ganache settle in an even layer. Let the cupcakes rest at room temperature or chill them slightly to help the ganache set to a soft fudgy sheen.
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My favorite part of these cupcakes is the silky chocolate ganache. Stirring it by hand always brings back memories of baking with my mom on rainy afternoons when we would create swirls and laugh about licking the bowl. Each time I serve these cupcakes someone always asks for a spoonful of extra ganache on the side.
Storage Tips
If you need to make these cupcakes ahead store them covered and chilled for up to three days. The pudding filling keeps the cake moist but it is best to let the cupcakes come to room temperature for fifteen minutes before serving so the flavors shine and the chocolate softens just enough.
Ingredient Substitutions
You can swap out the yellow cake mix for any sturdy vanilla cupcake recipe if you prefer baking from scratch. For the filling high quality homemade pastry cream works beautifully. If you are out of chocolate chips chop up a good chocolate bar for the ganache.
Serving Suggestions
Serve these cupcakes with a tall glass of cold milk or cup of hot coffee. For parties I sometimes top with a swirl of whipped cream or a sprinkle of chocolate shavings for an extra special touch. These cupcakes always turn a dessert table into a celebration centerpiece.
Cultural and Historical Context
The original Boston cream pie was invented at Parker House Hotel in Boston and became the official dessert of Massachusetts. Turning it into a cupcake makes it easy to share and enjoy no matter where you are and I love how this recipe brings a bit of history to family gatherings.
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These cupcakes are the perfect blend of tradition and convenience making them a timeless treat for all occasions.
Frequently Asked Questions
- → How do I prevent soggy cupcakes after adding the pudding?
Ensure cupcakes are completely cool before filling. Fill just before serving and store in the refrigerator if holding longer to prevent sogginess.
- → Can I make the cupcakes ahead of time?
Yes, bake cupcakes a day in advance. Fill with pudding and top with ganache just before serving for best texture.
- → What's the best way to fill the cupcakes?
Use a small knife or cupcake corer to remove a center portion, then pipe or spoon pudding into the cavity until filled.
- → How do I achieve a smooth ganache topping?
Warm the cream just to simmering and pour over chocolate chips. Let it sit, then stir gently for a glossy, smooth ganache.
- → Can I use homemade cake batter instead of a mix?
Absolutely! Substitute your favorite from-scratch vanilla or yellow cupcake batter for great results.