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 cake with vanilla filling (Or pastry cream) then topped with homemade chocolate glaze.
Boston Cream Cupcakes
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.
- Peanut Butter and Jelly cupcakes
- S’Mores cupcakes
- Mint Chocolate Chip Cupcakes
- Andes Mints Cupcakes
- Blueberry Cupcake Recipe
Tips for Making this Recipe
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.
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.
Use and 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.
Boston Cream Pie Cupcakes Supplies
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
How to Make Boston Cream Pie Cupcakes
First make the Vanilla cupcakes.
Make the Vanilla pudding Filling.
Then make the Chocolate topping.
Assemble the cupcakes.
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 your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing 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.
Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.
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 glaze for each cupcake.
Love tasty dessert recipes? Check these out!
- Mint Chocolate Chip Meringue Cookies
- Homemade Sugar Cookies Recipe
- Chocolate Crackle Cookies
- Boston Cream Parfaits
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 Boston Cream Pie Cupcakes
- Make Cupcakes, make vanilla pudding, make chocolate glaze and assemble the cupcakes.
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 your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing 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.
- Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.
- 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
More Recipes you will love!
Join the newsletter
Subscribe to get our latest recipes right in your inbox every time we post a new one!
This post may contain affiliate links. Please read my disclosure policy here
Leave a Reply