Step-by-Step Instructions:
1️⃣ Bake the Cupcakes:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- Alternate adding dry ingredients and milk, beginning and ending with flour. Mix just until combined—don’t overbeat.
- Fill cupcake liners ⅔ full and bake for 18–20 minutes, or until a toothpick comes out clean.
- Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
2️⃣ Make the Pudding Filling:
- In a bowl, whisk together the instant pudding mix and cold milk for 2 minutes until thickened.
- Chill in the fridge for 5–10 minutes to fully set.
- Once cupcakes are cool, use a paring knife or cupcake corer to remove a small section from the center of each cupcake.
- Fill each center with a spoonful of vanilla pudding.
3️⃣ Make the Chocolate Ganache:
- In a small saucepan or microwave-safe bowl, heat the heavy cream just until it begins to simmer (don’t boil).
- Pour over the chopped chocolate and let sit for 2 minutes.
- Stir until smooth, glossy, and fully combined.
4️⃣ Top & Serve:
- Spoon or drizzle the chocolate ganache over the tops of each filled cupcake.
- Let the ganache set slightly before serving—or chill for a firmer top.
- Serve and enjoy the creamy, chocolatey magic in every bite!
Pro Tips for Cupcake Perfection:
- Don’t overmix the batter—keep it light for fluffy cupcakes.
- No cupcake corer? Use a sharp knife or even a piping tip to carve out the centers.
- Extra glossy ganache? Add 1 tsp butter to the cream before pouring over chocolate.
Why You’ll Love These Cupcakes:
- Two Desserts in One: Classic Boston cream pie flavor, cupcake convenience.
- Make-Ahead Friendly: Bake and fill in advance—just ganache before serving.
- Show-Stopping Treat: Great for birthdays, brunches, or impressing guests!
Nutritional Info (per cupcake, approx.):
- Calories: ~280
- Protein: ~4g
- Carbs: ~28g
- Fat: ~16g
- Sugar: ~18g
FAQ About Boston Cream Pie Cupcakes:
Can I make them ahead of time?
Yes! Store filled cupcakes (unglazed) in the fridge for up to 2 days. Add ganache before serving for best texture.
Can I freeze them?
You can freeze the unfrosted cupcakes. Fill and top after thawing for freshest results.
Can I use homemade pastry cream?
Absolutely. If you have time, classic pastry cream makes them even more decadent.
Flavor Twists to Try:
- Chocolate cupcake base: For a twist on a twist!
- Espresso ganache: Add a dash of instant espresso to the ganache for a mocha vibe.
- Strawberry surprise: Layer a little jam with the pudding for fruity flair.
Perfect For:
- Dessert tables
- Birthday parties
- Bridal or baby showers
- Weeknight baking wins
- Anytime you want to wow
The Ultimate Handheld Dessert Fusion:
These Boston Cream Pie Cupcakes combine light vanilla cake, silky pudding, and rich ganache into one irresistible package. Classic, elegant, and totally addictive—you might want to double the batch!
Tried them? Tag your cupcake pics—we’re here for those ganache drips and pudding reveals!
