Easy Boston Cream Pie Cupcakes

Boston cream pie cupcakes take everything you love about the classic dessert and turn it into a handheld treat. The cupcakes start with a cake mix to make them easy, but the homemade vanilla pudding filling and glossy chocolate ganache elevate them far beyond boxed cake territory.

Once the cupcakes are cooled, you’ll hollow out the centers, spoon in the pudding, and replace the cupcake piece “top” to keep the filling neatly tucked inside. A rich ganache gets spooned over each one and sets into a smooth, shiny layer that looks bakery-worthy.

They take a few extra steps to assemble, but each one is simple and worth it: the end result is impressive and delicious. They store in the fridge and stay moist because of the pudding so you’ll want to add these to your list of make ahead desserts for parties. They’ll stay fresh for several days (if they last that long!)

Let’s make some Boston Cream cupcakes! 

Ingredients

Cupcakes:

Cream filling:

Chocolate ganache:

Steps to make Easy Boston Cream Pie Cupcakes

1. Preheat oven to 350 degrees. Line a standard muffin tin with cupcake liners and set aside.

2. In a stand mixer bowl, combine yellow cake mix, oil, water and eggs. Mix on low until combined, then increase speed to medium and mix for an additional 2-3 minutes until smooth, scraping the sides often.

3. Divide batter between cupcake liners, filling each about ½ to ⅔ full.

4. Bake in preheated oven for 14-16 minutes or until just starting to golden and centers are set. Allow to cool completely before decorating.

5. For the cream filling: In a medium bowl, combine cold milk and pudding mix. Whisk for about 2 minutes to combine, scraping the bottom and sides of bowl often. Refrigerate until ready to use.

6. For the chocolate ganache: In another medium, microwave-safe bowl, combine chocolate chips and heavy cream.

7. Microwave for 30 seconds and stir well. Return to microwave and heat for an additional 30 seconds. Stir well until all lumps are gone. Allow to set to room temperature before decorating.

8. To assemble: Once cupcakes have cooled to room temperature, use a corer or teaspoon to scoop out the center from the cupcakes. Retain the removed cupcake piece for the next step.

9. Using a piping bag or spoon, fill the center of each cupcake with cream filling. Fill just until the top of the cupcake. Re-insert the removed cupcake piece and gently press until it is level with the rest of the cupcake again.

10. Carefully invert the cupcake and dip just the top of the cupcake into the ganache. Repeat with the remaining cupcakes.

Storage: Cupcakes should be stored in an airtight container in the fridge for up to 3 days.