Boston Cream Cupcakes! This Boston cream pie cupcakes recipe gives you cupcakes with the amazing Boston Cream Pie flavors you love but in a cupcake version! Vanilla cupcakes filled with vanilla pudding filling then topped with homemade chocolate glaze for the perfect cupcake.
Boston Cream Pie Cupcakes
I love Boston Cream Pie, and I love cupcakes. What better way to have shareable Boston cream pie then to make Boston Cream Pie cupcakes! However, there is a LOT of work that goes into making a Boston Cream Pie. I don’t always have the time to make it so my solution was to come up with a cupcake that had all the flavors I love but in a smaller and easier version.
To make things quicker, I use a box of instant vanilla pudding mix as the filling, If you have extra time and you want to get all technical you can, just make a batch of Bavarian cream filling instead of the vanilla pudding.
My chocolate glaze for these cupcakes is a little bit different then my chocolate ganache that I use when I make Boston cream pie. I wanted to be able to dip the cupcakes into the chocolate instead of piping it. If you are wanting to pipe the chocolate on top then make a batch of chocolate ganache and let it cool a bit then use a pastry bag to pipe it on top of the cupcakes.
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Tips for Making this Recipe
There are a few tips that will help you when making this recipe so you have the best Boston Cream Pie Cupcakes.
Stay by the stove when making Chocolate Glaze.
One important tip when you’re making your ganache is to make sure you keep an eye on your heavy cream when it’s on the stove. When you’re boiling dairy products like milk or cream they tend to boil over very quickly. So as soon as you start to see steam coming off of your heavy cream you need to make sure you stay by the stove so you don’t end up with a giant bubbly mess.
Let cupcakes cool completely.
It is important that the cupcakes be fully room temperature before you start filling them and dipping them in the chocolate.
Let Vanilla pudding thicken fully.
When you are making the pudding it will have to thicken up, be sure that you give it enough time to fully thicken before filling your cupcakes. If you do not like using boxed vanilla pudding you can use homemade vanilla pudding instead.
Follow the recipe.
Each cupcake recipe is different. It is important to follow the recipe as directed. all of our cupcake recipes have been tested multiple times to make sure they are perfect.
Bring ingredients to room temperature.
Cupcakes will bake best when the ingredients are brought to room temperature before mixing the cupcake batter.
Do not over mix.
Over mixing the batter will lead to having tough and flat cupcakes. When making cupcakes you have to be careful that you don’t over mix the batter when you are folding in the flour mixture. If you over-mix your angel food cake batter your cupcakes will turn out flat. You want to mix everything just until mixed, over mixing will cause you to have rough and tough cupcakes. We all know that the best cupcake are light and fluffy.
How to tell when cupcakes are done baking
I like to use the toothpick test when I am making cupcakes with the kids because it is easier for them to see and learn. But if you have been making cupcakes for a while you may not want to use that method.
If you are wanting an even easier method, the cupcake bounce done method as we call it is even easier. Pull the tray of cupcakes out from the oven and lightly press on a cupcake in the middle of the baking pan. If if bounces right back and no fingerprint is left behind then your cupcakes are done. If there is a fingerprint you need to bake them for a few more minutes.
How to Store Cupcakes
It is best to store cupcakes in an airtight container on the counter. Cupcakes are best to be enjoyed with in 48 hours of making them. They won’t be bad to eat after 40 hours but they will start to dry out and not be as fresh.
After frosting cupcakes you are ok to store them on the counter for a day or 2 but after that they should be stored in the fridge.
If you are storing them unfrosted you can store them in an airtight container or a plastic bag. If you are storing them with frosting on top I suggest using a cupcake storage container.
How Do You Fill a Cupcake with Filling?
Use a pastry bag to add the filling to the cupcakes. It is much easier and a lot less messy if you use a pastry bag then using a spoon to fill the cupcakes. Never used a pastry bag? Check out how to fill a pastry bag.
How do you cut a center out of a cupcake for filling?
Use an apple corer to cut the center out of the cupcake. Using a knife will work for doing this however I find it much easier to use the apple corer.
Can I make these into Mini Boston Cream Pie Cupcakes?
Yes. You can bake this Boston cream pie cupcakes in mini cupcake pans, you will need to shorten the baking time if you are making mini Boston cream pie cupcakes.
How do I frost the cupcakes?
For these Boston Cream Pie cupcakes, you will frost them with a chocolate ganache instead of frosting. If you want to use chocolate frosting you can and I suggest using chocolate buttercream frosting. To frost them, after filling the cupcakes with vanilla pudding, dip the top of the cupcake into your chocolate glaze for each cupcake.
What tools do I need to make these cupcakes?
Aside from the normal measuring cups, mixing bowls, spoons, spatula and cupcake pan you will also need an Apple Corer and a Pastry bag.
Boston Cream Pie Cupcakes Ingredients
- boxed vanilla instant pudding
- cold milk
- semisweet chocolate, finely chopped
- light corn syrup
- heavy cream
- self-rising flour
- cake flour
- granulated sugar
- unsalted butter, at room temperature
- eggs
- milk
- vanilla extract
How to Make Boston Cream Pie Cupcakes
First start off by making your vanilla cupcakes.
Preheat the oven to 350 degrees. Line your cupcake pans with your choose of cupcake wrappers.
Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.
Cut the butter into tablespoon pieces. And add the butter into the flour mixture and mix until you have reached the texture of sand.
Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.
Add in the eggs and mix until combined.
Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.
Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.
Transfer the cupcakes to a cooling rack until they have reached room temperature.
Make Vanilla Pudding
While the cupcakes are cooling, prepare the instant vanilla pudding as per the directions on the box. You will need the package of pudding and 2 cups of cold milk. Set the pudding aside.
Make Chocolate Gnache Topping
Place your chocolate and corn syrup in a large heatproof bowl.
In a medium sauce pan bring your heavy cream up to a boil. Pour the heavy cream over your chocolate mixture. Cover your bowl with plastic wrap and allow the chocolate to sit for 5 minutes.
Remove the plastic wrap from the bowl. With a wooden spoon start by making small circles in the middle of the bowl. As the heavy cream and chocolate start to combine you can start making working your way to the outside of the bowl. Set the ganache aside.
How to Assemble Boston Cream Cupcakes
Once the cupcakes are cooled, using the apple corer press it into the center of each cupcake and remove about 3/4 inch piece of cake, making sure to save the cake pieces.
Place your vanilla pudding into a pastry or ziptop bag with the corner cut off. Fill the cupcake hole of each cupcake almost to the top with your pudding.
Break just the top off your center piece of cake you had removed. Place that piece of cake back into each cupcake topping the pudding.
Dip the top of the cupcake into your chocolate glaze for each cupcake.
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Boston Cream Pie Cupcakes
Ingredients
Boston Cream Pie Cupcakes Ingredients
- 1 3.4 ounce box vanilla instant pudding
- 2 cups cold milk
- 6 ounces semisweet chocolate finely chopped
- 1 tablespoon light corn syrup
- 2/3 cup heavy cream
Cupcake Recipe Ingredients
- 1 1/2 cups self-rising flour
- 1 1/4 cups cake flour
- 2 cups granulated sugar
- 1 cup unsalted butter at room temperature
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
How to Make Vanilla Cupcakes
- Preheat the oven to 350 degrees. Line your cupcake pans with your choose of cupcake wrappers.
- Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.
- Cut the butter into tablespoon pieces. And add the butter into the flour mixture and mix until you have reached the texture of sand.
- Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.
- Add in the eggs and mix until combined.
- Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.
- Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.
- Transfer the cupcakes to a cooling rack until they have reached room temperature.
Make Vanilla Pudding
- While the cupcakes are cooling, prepare your vanilla pudding as per the directions on the box. You will need the package of pudding and 2 cups of cold milk. Set the pudding aside.
Make Chocolate Topping
- Place your chocolate and corn syrup in a large heatproof bowl.
- In a medium sauce pan bring your heavy cream up to a boil. Pour the heavy cream over your chocolate mixture. Cover your bowl with plastic wrap and allow the chocolate to sit for 5 minutes.
- Remove the plastic wrap from the bowl. With a wooden spoon start by making small circles in the middle of the bowl. As the heavy cream and chocolate start to combine you can start making working your way to the outside of the bowl. Set the ganache aside.
How to Assemble Boston Cream Cupcakes
- Once the cupcakes are cooled, using the apple corer press it into the center of each cupcake and remove about 3/4 inch piece of cake, making sure to save the cake pieces.
- Place your vanilla pudding into a pastry or ziptop bag with the corner cut off. Fill the cupcake hole of each cupcake almost to the top with your pudding.
- Break just the top off your center piece of cake you had removed. Place that piece of cake back into each cupcake topping the pudding.
- Dip the top of the cupcake into your chocolate ganache for each cupcake.
Nutrition
8 Weight Watchers SmartPoints on the Freestyle Program when using Fat free milk and sugar free pudding
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