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★Why You'll Love this Recipe ★
Everything you love about Boston cream cake, in cupcake form.
These tasty cupcakes are made with moist yellow cake mix, cream filling, chocolate ganache, and a cherry on top. An adorable dessert for special occasions that's easy to make at home.
Put a little spin on cupcakes!
If you love Boston cream pie, then it only makes sense to take those flavors and textures and turn them into a cute little cupcake.
Perfect for birthdays, holidays, or as a dessert for an event. These cupcakes are easy to make, are visually stunning, and taste amazing and moist too.
Easy to Make
These cupcakes are incredible easy! Yet homemade and very impressively tasty.
This recipes incorporates yellow cake mix, ready-made vanilla pudding and a 2-ingredient, 2-minute chocolate ganache you can make in the microwave.
★ Ingredients You’ll Need ★
This recipe requires just 9 ingredients. TOTAL.
Here's everything you need:
- Yellow cake mix. Your favorite brand. I like Betty Crocker super moist.
- Oil, eggs, and water (or milk) to add to the cake mix. Adding milk will create a more rich cake.
- Vanilla pudding. Use ready-made vanilla pudding snacks to save time.
- Chocolate chips and heavy cream to make the chocolate ganache.
- Maraschino cherries for topping.
It does not get more simple than this.
★ How to Make this Recipe ★
Here's a look at the steps involved:
- Combine batter ingredients and blend.
- Pour into cupcake liners.
- Bake.
- Let cool.
- Poke hole and fill with pudding.
- Heat and stir chocolate ganache ingredients.
- Top cupcakes with ganache.
- Add cherries.
- Serve!
The process is pretty quick and easy. Prep the ganache while the cupcakes are cooling to save time.
★ Tips & FAQs ★
While yellow cake mix is recommended for its classic flavor, you can experiment with other flavors like white or butter cake mix if you prefer.
Typically, a standard 15.25-ounce box of yellow cake mix works well for this recipe but if you can't find that exact size, anything close will be fine!
You can use whatever you have on hand.
The cook-and-serve variety tends to have a richer flavor and creamier texture than instant. Ready-made pudding snacks have nice flavor and are super easy! They will be just a bit more pricey but you don't need much.
After baking the cupcakes, let them cool completely. If you don't allow them to cool completely, the pudding will quickly absorb into the cake, which isn't terrible but it can make the cake a bit soggy and you wont have that surprise filling that's signature to Boston cream cakes.
So, once cooled, poke a hole in the top of each cupcake and add pudding using a piping bag or a plastic bag with a corner cut off to form a small hole (about ¼" in diameter).
Yes, you can bake the cupcakes in advance and store them in a cupcake container that has some ventilation. For best results, make them no more than 8 hours in advance.
Because the cupcakes contain pudding, they will need refrigeration. For that reason, if making ahead, you may want to bake them only. Then add the pudding and chocolate ganache before serving.
Store any leftover cupcakes in the refrigerator due to the pudding filling. Make sure to cover them loosely with a small amount of ventilation so they remain moist but don't become soggy.
It's not recommended to freeze these cupcakes, as the texture of the pudding and frosting may be compromised upon thawing.
While homemade chocolate ganache is delicious and quite easy to make and is more traditional to the Boston Cream cake, store-bought chocolate frosting can be a convenient and tasty alternative.
Sure, feel free to get creative! Consider adding chocolate shavings, a sprinkle of powdered sugar, or a drizzle of white icing for an extra touch of flavor and visual appeal.
★ More Cake Recipes ★
Want more easy dessert ideas?
For a cake version of this recipe, check out my Boston Cream Bundt cake!
Boston Cream Cupcakes
Equipment
Ingredients
Cupcakes
- 1 box yellow cake mix
- 3 eggs
- 1 cup water
- ½ cup cooking oil
- 2 cups chocolate chips
- ½ cup heavy cream
- 2 vanilla pudding snack cups 3.5 oz each
- 12-24 maraschino cherries
Mighty Mrs. is a #WalmartPartner.
Instructions
- Prepare cake batter. Combine cake mix, eggs, water and cooking oil until well blended—about 1 minute on low with a hand mixer. Pour batter into lined cupcake pans.Bake at 350˚for 12-18 minutes or as noted on the box for cupcakes.Cook time varies by pan and brand of cake mix. When the top of the cupcakes start to firm and no longer look wet, insert a toothpick into the middle of one cupcake. AS SOON AS it comes out clean, remove the cupcakes. Allow them to cool.
- Make chocolate ganache. While cake is baking, add chocolate chips to a large glass bowl and microwave for 1 minute. Stir vigorously using a sturdy fork. Microwave for additional 15-second increments, stirring heavily in between, until chocolate it completely melted and smooth.Add heavy cream to melted chocolate and stir. If the cream is cold, you'll want to reheat the chocolate with the cream to melt it again or warm the cream slightly before adding. Stir until smooth and creamy. Set aside.
- Poke hole for filling. Once cupcakes have cooled poke holes in the center of each one using a clean finger or the round end of a utensil. Holes should be about 1 ½" deep, close but not touching the bottom of the cupcake.
- Add pudding. Fill a piping bag or plastic sandwich bag (with corner cut) with vanilla pudding. Squeeze pudding into the poked holes of the cupcakes.
- Top with chocolate ganache. Spoon or pipe chocolate ganache over the top of the cake. Add it slowly as it will spread some once added. Again, make sure the cake has completely cooled or the chocolate may melt and become too thin and messy.
- Add cherries. Add a maraschino cherries on top of each cupcake or every other cupcake as desired. (Blot cherries on a paper towel to remove extra juice first)
Notes
To speed up the cooling process, you can put the cupcake in the refrigerator uncovered, as long as needed to cool.
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