Boston Cream Pie Cupcakes
Indulgent cupcakes filled with rich vanilla pastry cream and topped with decadent chocolate ganache.
Servings: 12 servings
Calories: 320kcal
Equipment
- Cupcake Pan
- Mixing Bowl
- Whisk
Ingredients
Cupcake Ingredients
- 1 box yellow cake mix Follow package instructions for additional ingredients.
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package chocolate ganache Store-bought or homemade.
- 1/2 cup chocolate chips Optional for garnish.
Instructions
- Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Prepare the yellow cake mix according to package instructions, adding eggs, oil, and water. Mix until combined.
- Divide the batter evenly into cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean. Allow cupcakes to cool completely.
- While cooling, whip the heavy cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form.
- Cut a small cone out of each cupcake center and fill with whipped cream.
- Drizzle chocolate ganache over each cupcake, letting it slightly run down the sides.
- Garnish with chocolate chips if desired and serve!
Notes
Use high-quality chocolate for the ganache for a richer flavor. Store cupcakes in an airtight container in the fridge for up to 3 days. To freeze, keep in a sealed container for up to a month.
Nutrition
Calories: 320kcal | Fat: 18g