Description
Delight in these Boston Cream Pie Cupcakes featuring moist yellow cake filled with creamy vanilla pudding and topped with a rich, glossy chocolate ganache. This easy-to-make American dessert combines classic flavors into perfectly portioned treats ideal for parties or any sweet craving.
Ingredients
Scale
Cake
- 1 box yellow cake mix, prepared according to package directions
Vanilla Pudding Filling
- 1 package instant vanilla pudding mix (3.4 ounces)
- 2 cups cold milk
- 1 teaspoon vanilla extract
Chocolate Ganache Topping
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F and line a muffin tin with cupcake liners to ensure easy removal after baking.
- Make and Bake Cupcakes: Prepare the yellow cake mix according to package directions. Fill each cupcake liner about two-thirds full with the batter. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely.
- Prepare Vanilla Pudding Filling: In a medium bowl, whisk together the instant vanilla pudding mix, cold milk, and vanilla extract until the mixture thickens. Transfer to a piping bag for easy filling.
- Core and Fill Cupcakes: Using a small knife or cupcake corer, remove a small portion from the center of each cooled cupcake. Pipe the vanilla pudding filling into the hollowed centers.
- Make Chocolate Ganache: In a small saucepan over low heat, warm the heavy cream until just hot but not boiling. Remove from heat and stir in semi-sweet chocolate chips, unsalted butter, and light corn syrup until the mixture is smooth and glossy.
- Top Cupcakes: Spoon the chocolate ganache over each filled cupcake, covering the tops evenly. Allow the ganache to set before serving for a polished finish.
Notes
- Chill the cupcakes for 15 minutes after adding the ganache to achieve a firmer topping.
- For a more traditional flavor, substitute instant pudding with homemade pastry cream.
- Store cupcakes in the refrigerator for up to 3 days to maintain freshness.
