Boston Cream Cupcakes

These adorable Boston cream cupcakes are super easy to make using cake mix, vanilla pudding, and 2-ingredient chocolate ganache made in the microwave. This dessert is quick and easy and delicious!

Course Dessert

Cuisine American

Recipe Type Birthday, Bridal Shower, Cake Mix, Cakes, Cherry, Chocolate, Christmas, Easter, Kid-Friendly, Memorial Day, Party, Spring Desserts, Thanksgiving, Valentine's Day

Skill Level Easy

Prep Time 20

Cook Time 15

Cooling Time 20

Total Time 55

Servings Servings

Calories 224kcal

Author Angela G.

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

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

Do not to overbake cupcakes or they will become dry. Cook just until a toothpick inserted into the center of the cupcake comes out clean. Test early and often if you're not sure!
To speed up the cooling process, you can put the cupcake in the refrigerator uncovered, as long as needed to cool.
For homemade filling: use my pastry cream recipe instead of vanilla pudding.

Nutrition