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Boston Cream Cupcakes

close up shot of a chocolate frosted cupcake showing it's inside Boston Cream filling
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 mins
Cook Time 18 mins
Chill Time 1 hr 30 mins
Total Time 2 hrs 8 mins
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 309 kcal



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

Cream Filling

  • cups heavy cream
  • 3.4 ounces instant vanilla pudding mix


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



  • 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, 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.


  • 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.


  • 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.


Calories: 309kcalCarbohydrates: 27gProtein: 3gFat: 22gSaturated Fat: 13gTrans Fat: 1gCholesterol: 35mgSodium: 195mgPotassium: 167mgFiber: 2gSugar: 17gVitamin A: 372IUVitamin C: 1mgCalcium: 53mgIron: 2mg