I grew up in a house where dessert didn’t need a reason it just needed to feel like love. And these Heavenly Boston Cream Cupcakes? They bring back every bite of that memory. Quick, creamy, and rich without the fuss, they’re everything I loved about Boston cream pie, made easier and shareable.
The soft vanilla cake, cool pudding center, and silky chocolate top? It’s the kind of treat you make on a Wednesday but serve like it’s a celebration. Because a good cupcake should feel like a hug—and this one always does.
Table of Contents
Table of Contents
Full Recipe for Heavenly Boston Cream Cupcakes
Ingredients Heavenly Boston Cream Cupcakes
- 1 box vanilla cake mix
- 3 eggs
- ½ cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 box instant vanilla pudding mix
- 2 cups cold milk (for pudding)
- ½ cup heavy cream
- 1 cup semisweet chocolate chips
- 1 tablespoon butter
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, combine the vanilla cake mix with eggs, milk, vegetable oil, and vanilla extract. Mix until smooth.
- Pour the batter into the cupcake liners, filling each one about two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
- In a separate bowl, whisk the instant vanilla pudding mix with 2 cups of cold milk until it thickens. Refrigerate for 10 minutes to set.
- Once the cupcakes are cool, use a small knife or spoon to cut out a small hole in the center of each one.
- Fill each cupcake center with chilled vanilla pudding.
- In a small saucepan, heat the heavy cream over medium heat until warm. Add the chocolate chips and butter, stirring until melted and smooth. Let cool slightly.
- Spoon the ganache over the filled cupcakes, letting it spread across the tops.
- Allow the ganache to set before serving.
You can serve these cupcakes chilled or at room temperature, just like other popular recipes such as Air Fryer Chocolate Cupcakes or Chocolate Cake Mix Brownies that readers love for simplicity and flavor.
Tips for Success & Common Mistakes
Making Heavenly Boston Cream Cupcakes isn’t difficult, but a few smart tips can help you get bakery-worthy results every time.
The Secret to Smooth Filling & Moist Cake
The key to perfect texture is timing and temperature. Let your cupcakes cool completely before adding pudding. If they’re even a little warm, the filling can melt or soak into the cake. Chill your pudding just long enough to thicken, but not so long that it becomes stiff and clumpy.Heavenly Boston Cream Cupcakes.
Using milk instead of water in the cake mix adds richness, and a splash of vanilla gives it homemade flavor. Don’t skip it. it really boosts that bakery-style base.
Avoid These Cupcake Pitfalls
Here’s what trips people up most often:
- Overfilling the cupcake liners: Stick to two-thirds full to avoid messy tops or sunken centers.
- Filling too early: Warm cupcakes can cause the custard to run.
- Ganache issues: If the ganache is too hot, it’ll melt the pudding. If too cold, it won’t spread evenly. Let it cool for 5–7 minutes before topping.
Want to explore other ways to elevate boxed cake desserts? Check out Doctored Chocolate Cake Mix with Sour Cream for added moisture, or try Two-Ingredient Air Fryer Brownies for a quick chocolate fix.
Serve, Store, and Share the Joy
Once your Heavenly Boston Cream Cupcakes are topped and ready, all that’s left is to enjoy them—fresh or chilled. They’re a hit at birthdays, brunch tables, bake sales, or whenever you want something that feels special without being complicated.
How to Serve These Little Showstoppers
Heavenly Boston Cream Cupcakes Serve them on a platter at room temperature if you like your ganache slightly soft. For a firmer topping and cold custard center, chill them for 30 minutes before serving. You can even dress them up with a little whipped cream or a sprinkle of crushed cookies.
How to Store & Freeze Them Right
Store Heavenly Boston Cream Cupcakes in an airtight container in the refrigerator for up to 3 days. The cake stays moist, and the pudding holds up well without making the bottoms soggy. If stacking, place parchment paper between layers to protect the ganache.
Want to make them ahead? Bake and freeze the cupcakes without filling or topping. Add pudding and ganache the day you serve. You can also make the pudding 1 day early and keep it chilled, ready to pipe in.Heavenly Boston Cream Cupcakes.
For more recipes follow me in pinterest and Facebook
FAQs Heavenly Boston Cream Cupcakes
Can I use homemade vanilla pudding instead of instant?
Absolutely! Homemade pudding adds a richer texture and flavor to your Heavenly Boston Cream Cupcakes. Just make sure it’s fully cooled and set before filling the cupcakes. Instant is faster, but both work beautifully.
How do I keep cupcakes from getting soggy after filling them?
Let the cupcakes cool completely before adding the pudding. Warm cake can cause the filling to soak in. Also, store them in the fridge in a single layer to keep moisture from collecting underneath.
What’s the best way to fill cupcakes neatly?
Use a small paring knife or cupcake corer to remove a shallow center. A piping bag or zip-top bag with a snipped corner makes it easy to fill cleanly. Don’t overfill—just enough pudding to hide under the ganache.
Can I make Boston cream cupcakes ahead of time?
Yes! You can bake the cupcakes and refrigerate them for 1–2 days before filling and topping. You can also freeze the unfrosted cupcakes. Fill and glaze them on the day of serving for the best texture.
Conclusion Heavenly Boston Cream Cupcakes
There’s something incredibly satisfying about making a dessert that feels bakery-fancy without all the stress. These Heavenly Boston Cream Cupcakes are just that simple, impressive, and joyfully nostalgic. With soft cake, cool creamy centers, and that perfect ganache finish, they’re the kind of treat that makes people smile (and ask for seconds).
Whether you’re baking for your family, a party, or just a Tuesday night that needs something sweet, this recipe delivers every time. Keep it easy. Keep it delicious. And keep this one in your back pocket—you’ll be glad you did.Heavenly Boston Cream Cupcakes.
Print
Heavenly Boston Cream Cupcakes – Easy, Creamy, and Chocolatey
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Moist vanilla cupcakes filled with creamy vanilla pudding and topped with rich chocolate ganache. These Heavenly Boston Cream Cupcakes are easy to make and always a crowd-pleaser.
Ingredients
1 box vanilla cake mix
3 eggs
½ cup milk
½ cup vegetable oil
1 teaspoon vanilla extract
1 box instant vanilla pudding mix
2 cups cold milk (for pudding)
½ cup heavy cream
1 cup semisweet chocolate chips
1 tablespoon butter
Instructions
1. Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
2. In a large bowl, combine the vanilla cake mix, eggs, milk, oil, and vanilla extract. Mix until smooth.
3. Pour the batter into cupcake liners, filling each about two-thirds full.
4. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Let cupcakes cool completely.
5. Whisk pudding mix with 2 cups cold milk until thickened. Chill for 10 minutes.
6. Use a small knife to cut a hole in the center of each cupcake. Fill with vanilla pudding.
7. In a saucepan, heat the heavy cream. Add chocolate chips and butter, stirring until smooth and glossy.
8. Let ganache cool slightly, then spoon over each filled cupcake.
9. Allow ganache to set before serving.
Notes
Store cupcakes in the refrigerator for up to 3 days.
Let cupcakes cool completely before filling to avoid melting the pudding.
Ganache spreads best when slightly cooled, not hot.
Nutrition
- Serving Size: 1 cupcake
- Calories: 270
- Sugar: 18g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Heavenly Boston Cream Cupcakes, Boston cream pie cupcakes, filled cupcakes, ganache cupcakes
