Irresistible Boston Cream Pie Cupcakes

Total Time: 40 minutes
Yield: 12 cupcakes

Moist yellow cupcakes filled with silky vanilla pudding and topped with glossy chocolate ganache — a delightful twist on the classic Boston Cream Pie. Perfect for parties or an indulgent treat anytime!

Ingredients

For the Cupcakes:

• 1 box yellow cake mix (plus ingredients listed on the box)
• 1 cup water
• ⅓ cup vegetable oil
• 3 large eggs

For the Vanilla Filling:

• 1 package (3.4 oz) instant vanilla pudding mix
• 1 ½ cups cold milk

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

Instructions

1. Prepare the Cupcakes

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

2. Mix the Cake Batter

In a large bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes, until smooth.

3. Bake the Cupcakes

Divide the batter evenly among the liners, filling each about 2/3 full. Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

4. Prepare the Vanilla Filling

While cupcakes cool, whisk together the pudding mix and cold milk in a medium bowl for about 2 minutes. Let sit for 5 minutes to thicken fully.

5. Fill the Cupcakes

Once cooled, use a cupcake corer or small knife to remove the center of each cupcake, about halfway deep. Fill the cavities with the vanilla pudding and replace the tops to seal.

6. Make the Chocolate Ganache

In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer. Remove from heat and add the chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy.

7. Top with Ganache

Dip the top of each cupcake into the ganache, letting excess drip off. Let sit for a few minutes to allow the ganache to set before serving or refrigerating.

Notes

Customizing the Filling: For a richer, more traditional flavor, substitute the pudding mix with homemade pastry cream.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Let sit at room temperature for 15 minutes before serving to soften the ganache.
Ganache Consistency: For a thicker ganache, reduce the amount of heavy cream slightly or allow the ganache to cool before dipping.

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