Boston Cream Pie Cupcakes

Moist vanilla cupcakes filled with silky vanilla pudding and topped with a rich chocolate ganache—these little treats are bursting with Boston Cream Pie flavor in every bite! 🍫✨

📝 Ingredients:

For the Cupcakes:

1 box yellow cake mix (or your favorite vanilla cupcake recipe)

Ingredients listed on the box (typically eggs, vegetable oil, and water)

For the Filling:

1 package (3.4 oz) instant vanilla pudding mix

1 ½ cups cold milk

For the Ganache Topping:

1 cup semi-sweet chocolate chips

½ cup heavy cream ☃️

🧁 Instructions:

Make the Cupcakes:

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Prepare and bake the yellow cake mix according to the box instructions.

Let the cupcakes cool completely.

Prepare the Filling:

In a mixing bowl, whisk the pudding mix and cold milk together for about 2 minutes until thickened.

Chill in the refrigerator for at least 5–10 minutes.

Fill the Cupcakes:

Use a small knife or cupcake corer to remove the center of each cupcake (about halfway down).

Fill each hole with a spoonful of vanilla pudding. Replace a small piece of the removed cupcake on top to seal (optional).

Make the Ganache:

Heat the heavy cream in a small saucepan or microwave just until it begins to simmer.

Pour it over the chocolate chips in a bowl. Let sit for 1–2 minutes, then stir until smooth and glossy.

Top the Cupcakes:

Spoon or drizzle the ganache over the filled cupcakes.

Let set at room temperature or chill briefly to firm up.

⏱️ Prep Time: 20 mins

⏲️ Cook Time: 15–18 mins

❄️ Chill Time: 10 mins

🍽️ Servings: 12 cupcakes