This Boston Cream Pie Cupcakes recipe comes together in about 30 minutes and uses the simple baking method for a quick and easy dessert that your family will love! Switch up the filling or topping to suit your taste or use it as a way to clean out the pantry, trust me, the flavor won’t suffer!
Ingredient Breakdown
- 1 box yellow cake mix (plus ingredients listed on the box)
- 1 cup water
- ⅓ cup vegetable oil
- 3 large eggs
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
How to Make Irresistible Boston Cream Pie Cupcakes
Preheat Your Oven : Start by preheating your oven to 350°F (175°C). The smell of baking cupcakes is irresistible; it’s like a warm hug from the kitchen!
Prepare the Cupcake Batter : In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Mix until just combined for about 2 minutes. The batter should be nice and smooth; if it’s a little lumpy, that’s totally normal! Just a couple more good stirs, and it’ll be perfect.
Fill the Cupcake Liners : Line a standard cupcake tin with paper liners. Using an ice cream scoop or spoon, fill each liner about ⅔ full with the batter. This will help them rise evenly without overflowing, smart, right?
Bake the Cupcakes : Pop those babies in the oven and bake for about 18-20 minutes, or until a toothpick comes out clean. You’ll know they’re ready when your kitchen starts smelling like a bakery, seriously, you might have your neighbors knocking at the door asking what’s up!
Cool Down : Once baked, let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. While they’re cooling, it’s time to tackle that dreamy vanilla pudding!
Make the Vanilla Pudding : In a separate bowl, whisk together the instant vanilla pudding mix and 1 ½ cups of cold milk. Whisk for about 2 minutes or until it thickens up nicely.
Create A Hole for the Filling : Once your cupcakes are cooled, take a knife or a cupcake corer to carefully remove the center of each cupcake. It’s super satisfying to do!
Fill the Cupcakes : Spoon or pipe some of your delicious pudding into the center of each cupcake. You could even just use a zip-top bag with the corner snipped off if you want to keep it simple!
Make the Chocolate Ganache : In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Heat in 30-second intervals, stirring in between until melted and smooth. Let it cool for a couple of minutes before pouring over the filled cupcakes.
Drizzle, Serve, Enjoy! Finally, drizzle the chocolate ganache over each cupcake generously, no one will complain about a little extra! These cupcakes are best served at room temperature, but they shine just as much chilled. You’ll want to take a picture of these delicious creations before digging in!
Why I Love This Recipe!
This is my go-to recipe when I’m craving something sweet that doesn’t take all day to make. There’s just something magical about cupcakes, everyone loves them, from the kids to the adults. I’m a real sucker for that creamy pudding filling paired with rich chocolate; it’s literally the best combination ever! Plus, the beauty of this recipe is that it’s super versatile. You can whip these up for birthday parties, potlucks, or even just a cozy night in with the family.
And the best part is, it’s an incredible way to get the kids involved in the kitchen. Watching them decorate their own cupcakes is just the cherry on top!
If you loved these irresistible Boston Cream Pie Cupcakes, be sure to check out my Sourdough Coffee Cake Muffins, my Sourdough Blueberry Bagels, or my Sourdough Discard Cinnamon Bread!
Why This Recipe Works
Crowd-Pleaser
These cupcakes are definitely a hit at any gathering! They’re so good, you might find them disappearing faster than you can bake a second batch. Trust me; if you’re looking to impress, these are the way to go!
Customizable
One of the best things about this recipe? You can switch up the fillings and toppings! Perhaps try a lemon curd instead of vanilla pudding or whip up a peanut butter frosting. Talk about endless possibilities!
Comfort Food
Grab your apron, and get ready to bake up some comfort food excitement! These little delights are loaded with flavors and textures that everyone will adore; the combination of spongy cake, creamy center, and rich chocolate is like a hug in cupcake form.
Serving and Storage Tips
What to Serve With This
Serve these delightful cupcakes alongside a scoop of vanilla ice cream, a dollop of whipped cream, or even a fresh fruit salad. They’re also perfect with a hot cup of coffee or tea, such a treat!
How Long They Keep
These cupcakes will stay fresh in an airtight container in the refrigerator for 3-4 days. However, I doubt they’ll last that long, everyone’s going to want seconds!
Reheating Instructions
If they happen to be chilled, just let them sit at room temperature for about 20 minutes before serving. You could microwave one for about 10-15 seconds if you prefer them warm, but honestly? They’re just as fantastic cold.
Are They Freezer Friendly?
Oh yes! You can freeze these cupcakes, but I recommend freezing them without the ganache. Just wrap them up tightly in plastic wrap and pop in a freezer-safe container for up to 3 months. When you’re ready to serve, thaw overnight in the fridge and then top with the ganache.
This recipe is not just sweet; it’s about making memories, enjoying time with family, and of course, indulging in some absolutely fabulous flavors. So what are you waiting for? Grab those ingredients, and let’s get baking! Happy cooking! Follow us on Pinterest for daily meal inspiration!
Boston Cream Pie Cupcakes
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Mix until just combined for about 2 minutes.
- Line a standard cupcake tin with paper liners and fill each liner about ⅔ full with the batter.
- Bake for about 18-20 minutes or until a toothpick comes out clean. Let them cool in the pan for about 5 minutes before transferring to a wire rack.
- In a separate bowl, whisk together the instant vanilla pudding mix and 1 ½ cups of cold milk for about 2 minutes until thickened.
- Once cupcakes are cooled, remove the center of each using a knife or cupcake corer.
- Fill the cupcakes with the vanilla pudding.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream. Heat in 30-second intervals, stirring until melted and smooth.
- Let the ganache cool slightly before drizzling it over each filled cupcake.
- Serve at room temperature or chilled, and enjoy!