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