These Boston Cream Pie Cupcakes bring a classic dessert to bite-sized bliss, with soft vanilla cake, luscious pastry cream, and silky chocolate ganache—not just cupcakes, but a miniature indulgence.

Boston Cream Pie Cupcakes

Why You’ll Love This Recipe

Classic in every bite: Enjoy the beloved flavors of Boston cream pie in an easy-to-share form.
Impressively layered textures: Moist vanilla sponge, creamy filling, and rich ganache come together beautifully.
Perfect for any occasion: Whether for parties or a cozy treat, these cupcakes make dessert convenient and elegant.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1¼ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
2 large eggs
½ cup milk
1 teaspoon vanilla extract
1 package instant vanilla pudding mix (prepare with 2 cups cold milk)
½ cup heavy cream
½ cup semisweet chocolate chips

Directions

Preheat & prepare: Preheat oven to 350 °F (175 °C). Line a 12-cup muffin pan with paper liners.
Make the batter: In a large bowl, combine flour, sugar, baking powder, and salt. Add butter, eggs, milk, and vanilla; beat until smooth.
Bake: Divide batter into liners, filling each about two-thirds full. Bake 18–25 minutes, until a toothpick inserted comes out clean. Let cupcakes cool completely.
Prepare pudding filling: Make instant vanilla pudding according to package instructions using 2 cups cold milk. Let it set.
Fill cupcakes: Using a small tool or spoon, cut a small circle out of each cupcake’s top. Fill each hole with pudding, then replace the top piece.
Make ganache: Heat heavy cream until simmering, pour over chocolate chips, and stir until smooth. Let cool slightly before using.
Top with ganache: Spoon or drizzle ganache over each cupcake. Allow to set.

Servings and timing

Yield: 12 cupcakes
Prep time: 20 minutes
Cook time: 25 minutes
Total time: Approximately 45 minutes

Variations

Deeper chocolate flavor: Add a touch of espresso powder to the ganache.
Chocolate base: Use chocolate cake batter for a richer flavor.
Lighter topping: Opt for milk chocolate ganache.
Richer filling: Substitute pastry cream for pudding.

Storage/reheating

Refrigeration: Store in an airtight container in the fridge for up to 3 days.
Serving: Let come to room temperature before serving to restore soft texture.

FAQs

1. Can I use a boxed cake mix instead?

Yes—using vanilla or yellow cake mix can save time without sacrificing flavor.

2. How can I make the ganache thicker?

To thicken, reduce the cream slightly or let the ganache cool longer before applying.

3. What can I use instead of pudding mix?

Homemade pastry cream is a great substitute for a richer, gourmet touch.

4. Can I make the components ahead of time?

Absolutely—prepare cupcakes and pudding in advance, then add ganache just before serving for best presentation.

5. Is this recipe vegetarian-friendly?

Yes, it’s suitable for vegetarians but not for gluten-free or dairy-free diets.

6. How do I ensure smooth batter?

Ensure all ingredients are at room temperature for smoother mixing.

7. Can I freeze these cupcakes?

You can freeze the unfilled cupcakes and ganache separately. Add the pudding and assemble just before serving.

8. Why did my pudding leak or collapse the cupcake?

Overfilling with pudding or filling while the cupcake is too warm can cause collapse. Chill cupcakes before filling for better structure.

9. How can I fill them neatly?

Use a piping bag with a filling tip for clean, even filling—no visible bumps under the ganache.

10. What are the calories per cupcake?

Approximately 250 calories, with around 3 g protein, 31 g carbohydrates, 13 g fat, and 1 g fiber.

Conclusion

These Boston Cream Pie Cupcakes merge classic charm with modern convenience. Whether you’re baking for a crowd or craving a personal treat, these mini desserts deliver indulgent flavor, satisfying layers, and effortless elegance to any table.