Boston Cream Pie Cupcakes
Indulge in the decadent charm of Boston Cream Pie Cupcakes—a delightful twist on the classic dessert that captures all the creamy, chocolatey goodness in single-serving form! These moist vanilla cupcakes are filled with a luscious vanilla pudding center and topped with a glossy chocolate ganache for an irresistible finish. Perfect for parties, potlucks, or an indulgent treat at home, this recipe combines easy-to-follow techniques with timeless flavors. Ready in under an hour, these cupcakes balance light, fluffy cake, creamy filling, and rich chocolate topping to create a bakery-worthy dessert that will impress your family and friends. Don't forget to refrigerate for that perfect set ganache! Keywords: Boston Cream Pie Cupcakes, cupcake recipe, vanilla pudding filling, chocolate ganache, easy desserts, party cupcakes.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.5 cups whole milk
- 3.4 ounces vanilla pudding mix
- 2 cups cold milk (for pudding filling)
- 1 cups semi-sweet chocolate chips
- 0.5 cups heavy cream
- 1 tablespoon corn syrup (optional, for shiny ganache)
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Step 3
In a large bowl, use a hand or stand mixer to beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Step 4
Add eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract.
Step 5
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Step 6
Divide the batter evenly among the cupcake liners, filling them about 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 7
Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Step 8
While the cupcakes are cooling, prepare the filling. In a medium bowl, whisk together the vanilla pudding mix and cold milk until thickened, about 2 minutes. Cover and refrigerate until ready to use.
Step 9
To make the ganache, place the semi-sweet chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until steaming (do not boil). Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir until smooth and glossy. If using, stir in corn syrup for added shine.
Step 10
Once the cupcakes have cooled, use a small knife, apple corer, or cupcake corer to remove the center of each cupcake, creating a well. Do not cut through to the bottom.
Step 11
Fill each cupcake with approximately 1-2 teaspoons of the prepared vanilla pudding.
Step 12
Replace the removed cupcake tops (you can trim them to make room for the filling, or forgo replacing the tops entirely).
Step 13
Spoon or pour the chocolate ganache over the top of each cupcake, allowing it to spread and drip down the sides slightly.
Step 14
Refrigerate the cupcakes for 10-15 minutes to allow the ganache to set. Serve immediately or store in the refrigerator for up to 2 days.
Nutrition Facts
| Serving size | 1631.5 grams (1631.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4310 |
| Total Fat 201.80g | 259% |
| Saturated Fat 121.70g | 609% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 785mg | 262% |
| Sodium 3010mg | 131% |
| Total Carbohydrate 587.60g | 214% |
| Dietary Fiber 16.20g | 58% |
| Total Sugars 415.00g | |
| Protein 63.50g | 127% |
| Vitamin D 336IU | 1679% |
| Calcium 867mg | 67% |
| Iron 15mg | 81% |
| Potassium 1289mg | 27% |
Source of Calories