October 27, 2023
Review RecipeBoston Cream Cupcakes
The secret of these Boston cream cupcakes is the cake mix and vanilla pudding that help to make them so easy to put together, creating a treat that tastes absolutely divine.
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These delicious Boston cream cupcakes are so simple to make. Based on the classic donuts, a fluffy cupcake is injected with a silky vanilla custard filling — and topped with a wonderful chocolate ganache frosting.
Boston Cream Cupcakes Ingredients
If you’re a fan of desserts, you simply cannot miss out on the delectable treats that are Boston cream cupcakes.
The combination of rich chocolate and smooth vanilla cream filling is truly a match made in heaven.
You’ll need:
For The Cupcakes:
- 1 (15.25-ounce) box of white cake mix
- 1 cup of water
- ½ cup of vegetable oil
- 4 egg whites
For The Cream Filling:
- 1¾ cups of heavy cream
- 1 (3.4-ounce) box of instant vanilla pudding mix
For The Ganache:
- ¾ cup of heavy cream
- 1 (12-ounce) bag of semi-sweet chocolate chips
- 3 tablespoons of 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.
TOPPINGS: Add a touch of elegance by garnishing your Boston cream cupcakes with slivers of toasted almonds or a sprinkle of crushed pistachios.
These toppings not only add texture but also complement the overall taste.
How To Make This Easy Boston Cream Cupcakes Recipe
Once you baked these easy cupcakes, you will cut out part of the top of the cake and fill it with the creamy Boston cream filling for a flavor surprise in every bite. Top with decadent chocolate ganache to finish off this delectable treat.
OUR RECIPE DEVELOPER SAYS
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.
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.
STEP TWO: Mix together the cake mix, water, oil, and egg whites until completely incorporated.
Use a stand mixer or a large mixing bowl and a handheld mixer on medium speed.
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.
STEP FOUR: Leave the cupcakes in the cupcake liner.
Using 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 cupcakes, leaving 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.
For The Boston Cream Filling
STEP ONE: Using a hand mixer and a medium bowl, combine the heavy cream and the instant pudding mix.
Beat at medium-low speed until the pudding starts to thicken.
Cover the vanilla cream with plastic wrap and allow the pudding to chill in the refrigerator until you are ready to fill the cupcakes.
For The Ganache Frosting
STEP ONE: In a small heatproof bowl, heat the heavy cream for 2 to 2½ minutes. It is essential that the cream is hot when poured over the chocolate chips.
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 two to three minutes before whisking to allow the chips to melt.
PRO TIP:
Adding corn syrup to the ganache helps to give it that glossy shine that makes it presentation perfect.
STEP THREE: Use a whisk to combine the hot cream, corn syrup, and chocolate chips, whisking until the chips are melted.
Cover the ganache with cling wrap and allow the ganache to cool for about 1 to 1½ hours
STEP FOUR: Once the ganache has cooled, using a stand mixer or a handheld mixer, whip the ganache for one minute until fluffy.
If the ganache is a bit stiff, you can add a half tablespoon of lukewarm heavy cream.
STEP FIVE: To prepare the ganache frosting for the top of the cupcake, you can use a decorator’s piping bag and a larger frosting tip.
If you don’t have these, you can use a gallon-sized Ziploc bag 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.
For Assembly And Frosting
STEP ONE: Using either a gallon-sized Ziploc bag with a small section of the corner tip snipped off or a decorator’s bag with no tip, fill the bag one third 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 bag’s tip into the cupcake and use light, even pressure, to fill the cupcake.
Continue until the center of each cupcake is filled. You will have to stop and refill your baggie with cream during the process.
STEP TWO: To frost the cupcakes, hold the ganache baggie about a half inch from the center surface of the cupcake above the cream.
Using even pressure, squeeze to form the center of the star swirl.
Keeping the tip elevated and using the same amount of pressure, follow the star swirl’s outer line, making a C around the star swirl until the outer swirl lines connect.
Continue until all the cupcakes are frosted.
How To Serve A Boston Cream Cupcake
Serve these delicious cupcakes with a nice warm cup of coffee or our Bailey’s with coffee ice cubes.
They are so beautiful; they would also be a perfect choice for a birthday treat for someone who is a fan of Boston cream confections.
For a more indulgent option, drizzle your cupcakes with warm caramel sauce or hot fudge sauce.
Alternatively, why not pair them with a creamy scoop of vanilla ice cream?
MORE CUPCAKE RECIPES
If you love custard on its own like I do, have a taste of our custard pie.
The classic flavor of a traditional Boston cream pie can’t be beat. For another take on this tasty combination, try our Boston cream poke cake.
Storing These Boston Cream Pie Cupcakes
To ensure that they stay fresh and irresistible for as long as possible, here are some tips on how to store and enjoy them:
MAKE AHEAD: The custard, cake, and chocolate glaze can all be made a day or two ahead of assembly.
Store each component separately in airtight containers in the refrigerator.
Just be sure to give them a good stir before using or assembling to ensure a smooth and delicious result.
IN THE FRIDGE: Any leftovers should be kept in an airtight container in the refrigerator for up to three to four 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.
Why We Love This Recipe
MAKE AHEAD CONVENIENCE: These cupcakes are perfect for busy schedules or when you want to prepare dessert in advance. You can make the components ahead of time and assemble the cupcakes when you’re ready to serve.
IMPRESSIVE PRESENTATION: These cupcakes are not only delicious but also visually appealing. Their glossy chocolate glaze and custard-filled centers make them a standout dessert.
EASY-TO-FOLLOW RECIPE: Our step-by-step instructions ensure that even novice bakers can successfully recreate these cupcakes.
Moist cupcakes, creamy centers, and decadent chocolate frosting make this the best Boston cream cupcakes recipe to make when you are craving a treat.
Skip the coffee shop drive-thru; this dessert option is better than a donut and even better than the classic pie.
FREQUENTLY ASKED QUESTIONS
Can I use a different type of cake mix?
We use a white cake mix, but vanilla or yellow cake mix would work just fine in this Boston cream cupcakes with vanilla pudding 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.
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Boston Cream Cupcakes
The secret of these Boston cream cupcakes is the cake mix and vanilla pudding that help to make them so easy to put together, creating a treat that tastes absolutely divine.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 2 hours 8 minutes
Servings 24 cupcakes
Ingredients
Cupcakes
- 15.25 ounces white cake mix
- 1 cup water
- ½ cup vegetable oil
- 4 egg whites
Cream Filling
- 1¾ cups 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 a stand mixer or a large mixing bowl and a handheld mixer on medium speed, mix together the cake mix, water, oil, and egg whites until completely incorporated.
- Spoon the cupcake batter into the cupcake liners, filling them half full. Bake for 15-18 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 2½ 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 1½ 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 decorator's frosting bag and a larger frosting tip (Wilton tip 2D or 2A -or- a generic large decorator's 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 the cupcakes are filled. You will have to stop and refill your baggie with cream.
- To frost the cupcakes, hold the ganache baggie about ½ inch 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.
Video
Notes
- 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.
- 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.
- You can buy a fancy corer to cut the holes in the middle of the cupcake, but a serrated knife will do just fine.
- Adding corn syrup to the ganache helps to give it that glossy shine that makes it presentation perfect.
- For the fancy star swirl, we recommend the Wilton tip 2D or 2A or a generic large decorator’s tip.
Nutrition
Calories: 309kcal | Carbohydrates: 27g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 195mg | Potassium: 167mg | Fiber: 2g | Sugar: 17g | Vitamin A: 372IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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Comments
Janet Calvin says
Can I make this recipe as a cake instead of cupcakes? I love Boston Creme Pie and I canโt wait to make it.
Layne Kangas says
Hi, Janet – we haven’t tried that so I’m not sure! We do have this yummy Boston cream poke cake you’ll probably like!
Janet Calvin says
Thank you for your fast response! I will try that recipe. โบ๏ธ๐