Description
Indulge in these decadent Boston Cream Pie Cupcakes that combine the flavors of a classic dessert in a delightful handheld treat. These moist yellow cake cupcakes are filled with creamy vanilla pudding and topped with a rich chocolate ganache.
Ingredients
Scale
Cupcakes:
- 1 box yellow cake mix (plus ingredients listed on the box)
Vanilla Pudding Filling:
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups cold milk
Chocolate Ganache:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. Prepare the yellow cake mix according to the package instructions and fill cupcake liners. Bake until done.
- Make Vanilla Pudding: Whisk together pudding mix and milk until thickened. Chill.
- Fill Cupcakes: Core cupcakes and fill with vanilla pudding.
- Prepare Ganache: Heat cream and mix with chocolate, corn syrup, vanilla, and salt until smooth.
- Top Cupcakes: Drizzle ganache over cupcakes.
- Chill and Serve: Chill cupcakes before serving.
Notes
- To make from-scratch cake instead of using a mix, substitute your favorite yellow cake cupcake recipe.
- Refrigerate the cupcakes for up to 3 days in an airtight container. Best served slightly chilled.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 21g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
