Heavenly Boston Cream Cupcakes
Creamy, chocolate-topped, and filled with dreamy vanilla pudding, these Heavenly Boston Cream Cupcakes are delightful mini desserts that everyone will love.
Servings: 12 servings
Equipment
- Cupcake Pan
- Mixing Bowl
- Small saucepan
- Whisk
Ingredients
Cupcake Ingredients
- 1 box vanilla cake mix Prepare as directed on the box
- 3 large eggs Room temperature
- 1/2 cup milk Room temperature
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
Pudding Ingredients
- 1 box instant vanilla pudding mix 3.4 oz
- 2 cups cold milk For pudding
Ganache Ingredients
- 1/2 cup heavy cream
- 1 cup semisweet chocolate chips
- 1 tbsp butter Unsalted, room temperature
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Prepare the vanilla cake mix according to the package directions: in a large bowl, combine the cake mix, eggs, milk, vegetable oil, and vanilla extract. Mix until smooth and well combined.
- Pour the batter into the cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cupcakes cool completely on a wire rack.
- In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Refrigerate the pudding until set, about 10 minutes.
- Once the cupcakes are cool, use a small knife or cupcake corer to cut a small hole in the center of each cupcake, removing enough cake to hold a spoonful of pudding.
- Fill each cavity with the chilled vanilla pudding. Smooth the top gently so the pudding stays contained.
- For the ganache, heat heavy cream in a small saucepan over medium heat until it just begins to simmer; do not boil.
- Remove from heat and add chocolate chips and butter. Let sit for a minute, then stir until completely smooth and glossy.
- Let the ganache cool slightly so it thickens but is still pourable. Spoon or dip the ganache over the top of each pudding-filled cupcake, covering the top evenly.
- Allow the chocolate to set for a few minutes at room temperature, or refrigerate briefly until ganache firms. Serve and enjoy!
Notes
Store cupcakes in an airtight container in the refrigerator for up to 3 days. You can freeze unfrosted cupcakes for up to 2 months.