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Boston Creme Pie Cupcakes

These Boston Creme Pie Cupcakes are SO delicious.  A delicious white cupcake with a creamy pudding filling, all topped off with a rich chocolate ganache.

Well there’s a Boston Creme Pie Cupcake bandwagon, and I’ve jumped on it. With 2 feet. These cupcakes are fun, and so delicious! Perfect for birthday parties or any fun occasion!

Boston Creme Pie Cupcakes

They’re Almost Homemade!

These cupcakes are so simple to make. This recipe uses a box cake mix, and a box pudding mix. Sometimes almost homemade is the best way to bake.  Takes the pressure off, and tastes amazing. Win-win.

Boston Creme Pie Cupcakes

Homemade Chocolate Ganache

The chocolate ganache on these cupcakes is amazing. It’s so easy to make and so delicious. Rich and so chocolatey…it’s the perfect topping to these tasty little cakes.

Recipe Tips:

  • Cake Mix: You can use a yellow/golden or white cake mix for these.
  • Pudding: Use vanilla pudding powder. Regular or instant both work fine.
  • Chocolate for the Ganache: Use a semi-sweet chocolate baking bar like Baker’s
  • Filling the cupcakes with the pudding centre: There are 2 options for doing this.
    1. Option #1:  You can squeeze the pudding into the centre of the cupcake, taking care to not overfill, or your cupcake will split.  (I used this method, and it worked fine, except some cupcakes had a lot of pudding, and some not so much.  With this method it’s hard to know how much pudding goes in.)
    2. Option #2: Or, you can cut a core out in the centre of your cupcake and fill that.  I think I would try this next time.
  • How long do these stay fresh? These cupcakes are best enjoyed within 2 days of making them, they’re best on the first day (boxed cake mixes tend to dry out quickly).
  • Can I freeze these cupcakes? I don’t recommend it.
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Boston Creme Pie Cupcakes

These Boston Creme Pie Cupcakes are SO delicious.  A delicious white cupcake with a creamy pudding filling, all topped off with a rich chocolate ganache.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 24 cupcakes 1x
  • Category: Cupcakes
  • Method: Baking

Ingredients

Scale

Cupcakes and Pudding:

  • 1 package of yellow or white cake mix
  • 1 package of vanilla pudding powder

Chocolate Ganache Frosting:

  • 6 oz of semi-sweet chocolate (I used Baker’s)
  • 2/3 cup heavy cream

Instructions

Making the Cupcakes and Pudding:

  1. Bake cupcakes according to package directions.  Let cool.
  2. Make pudding according to package directions.  Let cool.

Making the Chocolate Ganache:

  1. Grate your chocolate squares, and put into a bowl. Set aside.
  2. In a saucepan, simmer your 2/3 cup cream for a few minutes, just so it’s nice and hot.
  3. Pour the cream over the chocolate. Don’t stir it yet – let it sit and just wait for about 2 minutes.
  4. Then gently stir. Let sit again for 2 minutes.
  5. Stir gently again until fully combined. I think this is to prevent bubbles.
  6. Let cool.

Filling the Cupcakes:

  1. I used a cake frosting gun, filled with the pudding, but you can also use a ziplock bag with the corner cut out.
  2. Note:  There are 2 options for doing this.
    1. Option #1:  You can squeeze the pudding into the centre of the cupcake, taking care to not overfill, or your cupcake will split.  (I used this method, and it worked fine, except some cupcakes had a lot of pudding, and some not so much.  With this method it’s hard to know how much pudding goes in.)
    2. Option #2: Or, you can cut a core out in the centre of your cupcake and fill that.  I think I would try this next time.

Putting the Cupcakes Together:

  1. Pour the ganache over your filled cupcakes.
  2. Let cool, then enjoy!

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19 Comments

  1. Oh, these look yummy! My kids always get the Boston Creme Pie donuts at the donut shop, I bet they’ll go nuts over these.

    Laura @ Come Together Kids

  2. I love Boston cream doughnut and I think I would like these even better! Bookmarking! And Stumbling! Thank you!
    Jen
    Scissors & Spatulas

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