Boston Cream Pie Cupcakes

 

close up shot of a frosted cupcake showing it's inside Boston Cream pie filling
Moist and tender, you can’t go wrong with soft cake, pastry cream, and chocolate. Delicious Boston Cream Pie cupcakes are a simpler version of the classic dessert.
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Table of Contents
  1. Boston Cream Pie Cupcakes Ingredients
  2. Substitutions and Additions
  3. How to Make Boston Cream Pie Cupcakes
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

A mini version of the New England classic, Boston cream pie cupcakes are soft cupcakes, vanilla cream filling, and a rich chocolate ganache. Moist and tender, you won’t be able to resist these tasty cupcakes. With the perfect balance of cake, cream, and chocolate. Boston Cream Pie Cupcakes are destined to become a favorite dessert. 

close up shot of a frosted cupcake showing it's inside Boston Cream pie filling

Boston Cream Pie Cupcakes Ingredients

Boston Cream Pie Cupcakes raw ingredients that are labeled

You’ll Need:

For the Cupcakes

  • 1 (15.25-ounce) box white cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 4 egg whites

For the Cream Filling

  • 1 ¾ cup heavy cream
  • 1 (3.4-ounce) box instant vanilla pudding mix

For the Ganache 

  • ¾ cup heavy cream
  • 1 (12-ounce) bag semi-sweet chocolate chips
  • 3 tablespoons light corn syrup

Substitutions and Additions

Cake Mix: Instead of a white cake mix, you can replace it with a vanilla cake mix or yellow cake mix. Or if you prefer and have a favorite cupcake recipe to make these from scratch, you are welcome to do that instead. 

Cream Filling: If you feel ambitious and have a tried and true recipe, you are more than welcome to make the pastry cream from scratch. 

How to Make Boston Cream Pie Cupcakes

PRO TIP: This is an easy recipe to make but requires time to allow the ganache to cool before frosting. Give yourself lots of time to allow for the waiting time.

For the Cupcakes

STEP ONE: Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tin and set aside.

STEP TWO: Using either a stand mixer, or a large mixing bowl and a handheld mixer on medium speed, prepare the cake mix according to the instructions on the back of the box.

STEP THREE: Spoon the cupcake batter into the cupcake liners, filling them half full. Bake for 15 to 18 minutes, or until the cupcakes are lightly golden and a toothpick inserted comes out clean. Allow the cupcakes to cool completely.

PRO TIP: If you want to skip the cupcake liners, you may, just make sure you have greased the cupcake pan well so the cake doesn’t stick.

cupcake batter spread into a pan than baked

STEP FOUR: Leave the cupcakes in the cupcake liner, use a sharp knife or a large decorator icing tip, carefully core out only the center of the cupcake about the size of a quarter. Be careful not to cut too deep and cut the liner. Do not replace the tops of the cupcake. Leave them open for the cream.

PRO TIP: You can buy a fancy corer to cut the holes in the middle of the cupcake, but a serrated knife will do just fine.

core cut out the center of the cupcakes

For the Cream Filling

STEP ONE: Using a handheld mixer and a medium-sized mixing bowl, combine the heavy cream and the instant pudding mix.  Beat on medium-low speed until the pudding starts to thicken. Cover with cling wrap and allow the pudding to chill in the refrigerator until filling the cupcakes.

cream and pudding mix blended together in a bowl

For the Ganache

STEP ONE: In a heat-safe small bowl, heat the heavy cream for 2 to 2 ½ minutes. It is essential that the cream is hot when poured over the chocolate chips.

PRO TIP: Adding corn syrup to the ganache helps to give it that glossy shine that makes it presentation perfect.

STEP TWO: In a medium-sized heat-safe bowl, add the 12-ounce bag of chocolate chips and the light corn syrup. Once the cream is piping hot, carefully pour the cream over the chips. Allow the chips, corn syrup, and cream to sit for 2 to 3 minutes before whisking to allow the chips to melt. Use a whisk to combine the hot cream, corn syrup, and chocolate chips. Continue whisking until the chips are melted. Cover the ganache with cling wrap and allow the ganache to cool for about 1 to 1 ½ hours.

hot cream poured over a bowl of chocolate chips and corn syrup

STEP THREE: Once the ganache has cooled, using either a stand mixer, or a handheld mixer, whip the ganache for 1 minute until fluffy. (If the ganache is a bit stiff, you can add ½ tablespoon of lukewarm heavy cream)

ganache whipped in a bowl until fluffy

STEP FOUR: To prepare the ganache frosting for the cupcake, you can use a decorator’s frosting bag and a larger frosting tip (Wilton tip 2D or 2A -or- a generic large decorators tip). If you don’t have these, you can use a gallon-sized Ziploc baggie with a small corner tip cut off. 

PRO TIP: For the fancy star swirl, we recommend the Wilton tip 2D or 2A or a generic large decorator’s tip.

Cupcake Assembly and Frosting

STEP ONE: Using either a gallon-sized disposable Ziploc baggie with a small section of the corner tip snipped off, or a decorator’s bag with no tip, fill the bag ⅓ of the way full of cream. (This will help keep the cupcake filling process a bit less messy and give a bit more control) Twist the top unused portion of the bag to help keep air out and give more control of the cream flow.  Place the tip of the bag into the cupcake and use light even pressure to fill the cupcake. Continue until all cupcakes are filled. You will have to stop and refill your baggie with cream.

cupcake filled with boston cream pie filling

STEP TWO: To frost the cupcakes, hold the ganache baggie about ½ in from the center surface of the cupcake above the cream. Use even pressure, squeeze to form the center of the star-swirl. Keeping the tip elevated and using the same amount of pressure, follow the outer line of the star-swirl. (Making kind of a C around the star-swirl until the outer swirl lines connect) Continue until all the cupcakes are frosted.

cupcake topped with ganache frosting

How to Serve

These beautiful cupcakes would be a perfect dessert to serve for a birthday party, celebration, or get-together. Everyone will be excited to take a bite of these delicious Boston Cream Pie cupcakes. Serve them with a warm cup of coffee or even a glass of wine. 

Storage

IN THE FRIDGE: Any leftovers should be kept in an airtight container, in the refrigerator, for up to 3 to 4 days. 

IN THE FREEZER: These Boston cream pie cupcakes can be stored in the freezer for up to three months in a sealed container. Thaw in the refrigerator until you are ready to serve.

close up shot of a bunch of frosted cupcakes

You can’t go wrong with soft cake, pastry cream, and chocolate. When you’re craving the traditional flavor combinations of Boston Cream Pie, make these Boston Cream Pie Cupcakes that are a simpler version of the classic dessert. The cream filling will be a delight to anyone who takes a bite, expecting a plain vanilla cake. 

Frequently Asked Questions

Can I use a different type of cake mix? 

We use white cake mix but vanilla or yellow cake mix would work just fine in this recipe.

Can I change the flavor of the pudding for the filling? 

To keep the classic Boston cream flavor, we recommend sticking to vanilla pudding but if you don’t mind a flavor change, you could experiment with other flavors.

Can I freeze these cupcakes? 

These Boston cream pie cupcakes can be stored in the freezer for up to three months in a sealed container.

More Recipes You’ll Love

close up shot of a frosted cupcake showing it's inside Boston Cream pie filling

Boston Cream Pie Cupcakes

Moist and tender, you can’t go wrong with soft cake, pastry cream, and chocolate. Delicious Boston Cream Pie cupcakes are a simpler version of the classic dessert.
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Chill Time 1 hr
Total Time 1 hr 35 mins
Course Dessert
Cuisine American
Servings 24

Ingredients
  

Cupcakes

  • 15.25 ounces white cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 4 egg whites

Cream Filling

  • 1 ¾ cup heavy cream
  • 3.4 ounces instant vanilla pudding mix

Ganache

  • ¾ cup heavy cream
  • 12 ounces semi-sweet chocolate chips
  • 3 tablespoons light corn syrup

Instructions
 

Cupcakes

  • Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tin and set aside.
  • Using either a stand mixer, or a large mixing bowl and a handheld mixer on medium speed, prepare the cake mix according to the instructions on the back of the box.
  • Spoon the cupcake batter into the cupcake liners, filling them half full. Bake for 15 to 18 minutes, or until the cupcakes are lightly golden and a toothpick inserted comes out clean. Allow the cupcakes to cool completely.
  • Leave the cupcakes in the cupcake liner, use a sharp knife or a large decorator icing tip, carefully core out only the center of the cupcake about the size of a quarter. Be careful not to cut too deep and cut the liner. Do not replace the tops of the cupcake. Leave them open for the cream.

Cream Filling

  • Using a handheld mixer and a medium-sized mixing bowl, combine the heavy cream and the instant pudding mix. Beat on medium-low speed until the pudding starts to thicken. Cover with cling wrap and allow the pudding to chill in the refrigerator until filling the cupcakes.

Ganache

  • In a heat-safe small bowl, heat the heavy cream for 2 to 2 ½ minutes. It is essential that the cream is hot when poured over the chocolate chips.
  • In a medium-sized heat-safe bowl, add the 12-ounce bag of chocolate chips and the light corn syrup. Once the cream is piping hot, carefully pour the cream over the chips. Allow the chips, corn syrup and cream to sit for 2 to 3 minutes before whisking to allow the chips to melt. Use a whisk to combine the hot cream, corn syrup, and chocolate chips. Continue whisking until the chips are melted. Cover the ganache with cling wrap and allow the ganache to cool for about 1 to 1 ½ hours
  • Once the ganache has cooled, using either a stand mixer, or a handheld mixer, whip the ganache for 1 minute until fluffy. (If the ganache is a bit stiff, you can add ½ tablespoon of lukewarm heavy cream)
  • To prepare the ganache frosting for the cupcake, you can use a decorators frosting bag and larger frosting tip (Wilton tip 2D or 2A -or- a generic large decorators tip). If you don’t have these, you can use a gallon-sized Ziploc baggie with a small corner tip cut off.

Cupcake Assembly and Frosting

  • Using either a gallon-sized disposable Ziploc baggie with a small section of the corner tip snipped off, or a decorator’s bag with no tip, fill the bag ⅓ of the way full of cream. (This will help keep the cupcake filling process a bit less messy and give a bit more control) Twist the top unused portion of the bag to help keep air out and give more control of the cream flow. Place the tip of the bag into the cupcake and use light even pressure to fill the cupcake. Continue until all cupcakes are filled. You will have to stop and refill your baggie with cream.
  • To frost the cupcakes, hold the ganache baggie about ½ in from the center surface of the cupcake above the cream. Use even pressure, squeeze to form the center of the star-swirl. Keeping the tip elevated and using the same amount of pressure, follow the outer line of the star-swirl. (Making kind of a C around the star-swirl until the outer swirl lines connect) Continue until all the cupcakes are frosted.

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