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Boston Cream Pie Cupcakes

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These Boston Cream Pie Cupcakes are a fun twist on the classic dessert, featuring soft yellow cupcakes filled with smooth vanilla pastry cream and topped with rich chocolate ganache.

Ingredients

  • 1 box yellow cake mix (plus ingredients listed on box: eggs, oil, water)
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 2 cups whole milk (for pastry cream)
  • 1 cup heavy cream (for ganache)
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon unsalted butter

Instructions

  1. Prepare the yellow cake mix according to the package instructions and bake in a lined cupcake pan. Let cupcakes cool completely.
  2. In a medium bowl, whisk together vanilla pudding mix and 2 cups cold milk until thickened. Chill in the refrigerator until ready to use.
  3. Once cupcakes are cool, use a knife or cupcake corer to remove the center of each cupcake. Fill each cavity with the prepared pastry cream.
  4. In a small saucepan, heat heavy cream until just simmering. Remove from heat and add chocolate chips and butter. Let sit for 2–3 minutes, then stir until smooth to make the ganache.
  5. Spoon or drizzle ganache over the top of each filled cupcake. Let set before serving.

Notes

  • Chill the cupcakes before serving for a firmer filling.
  • You can use homemade yellow cake if you prefer not to use a mix.
  • Store cupcakes in the refrigerator for best results.

Nutrition

Find it online: https://yumfamilyrecipes.com/boston-cream-pie-cupcakes/