Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes turn a classic dessert into something easy to hold and even easier to share. These cupcakes pack an airy vanilla cake with creamy pudding and a rich chocolate ganache, creating all the flavors and textures of the iconic Boston cream pie right in your hand.

One batch always disappears quick at family events. My husband once ate three before dinner because he said the smell alone was impossible to resist.

Ingredients

• All-purpose flour: gives the cupcakes their structure and just the right crumb Look for unbleached flour for a focus on flavor
• Baking powder: gives the lift so cupcakes turn out fluffy and light Make sure yours is fresh for the best results
• Salt: balances sweetness a pinch brings all the other flavors together
• Unsalted butter: brings richness and softness Room temperature makes it easy to cream fluffy
• Granulated sugar: for sweetness and tenderness Look for fine sugar if possible for smoothest mixture
• Large eggs: bind everything and help the cupcakes stay moist Choose eggs with golden yolks for better flavor
• Vanilla extract: highlights the whole dessert A good quality pure vanilla is worth it here
• Milk: moistens the batter Whole milk keeps the crumb tender and rich
• Vanilla pudding: adds that classic creamy luxurious center Pre-made pudding from the chilled section keeps it quick or make your own for extra flair
• Heavy cream: is the base for a lush ganache Look for cream with a high fat content if you can
• Semi-sweet chocolate chips: give the ganache a glossy finish and deep flavor Choose high quality chips and taste the difference

Instructions

Prepare the Oven and Pan:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius Line a standard muffin tin with paper cupcake liners Arrange them evenly so each cupcake bakes up uniform

Mix Dry Ingredients:

In a medium bowl whisk together the flour baking powder and salt Make sure everything is combined evenly to avoid pockets of baking powder

Cream Butter and Sugar:

In a large mixing bowl use a hand mixer or stand mixer to beat the butter and sugar together Mix on medium speed for about three to five minutes until the mixture looks pale and fluffy This step makes the cupcakes light Do not rush the creaming

Add Eggs and Vanilla:

Add eggs one at a time and beat well after each addition Watch for the batter to thicken slightly before adding the next egg Mix in the vanilla extract This layers the flavors

Combine Wet and Dry Ingredients:

With your mixer on low speed alternate adding the flour mixture and milk to the butter mixture Start and end with flour Add in three parts flour with two parts milk Mix after each addition but only until just combined Avoid over mixing for tender cupcakes

Bake the Cupcakes:

Divide the batter evenly among your cupcake liners filling each about two thirds full Bake for eighteen to twenty minutes Check with a toothpick inserted in the center if it comes out clean they are ready Let the cupcakes cool completely before moving forward Warm cupcakes will melt your pudding

Fill with Vanilla Pudding:

Once fully cool use a small knife to cut a circle out of the center of each cupcake making a well Do not cut too deep Fill a piping bag or spoon with vanilla pudding and carefully fill in the center of each cupcake Replace the tops

Make Chocolate Ganache:

In a small saucepan heat the heavy cream until it just begins to simmer Bubbles will appear around the edge but do not boil Remove from heat and pour over the chocolate chips in a heatproof bowl Let it sit untouched for five minutes Stir the mixture slowly until shiny and smooth

Top the Cupcakes:

Spoon the chocolate ganache over each cupcake so it coats the top and drips a little down the sides Let the ganache sit at room temperature until it sets then they are ready to serve

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Nothing beats the first bite when you break through the set chocolate and hit the soft cake and cool pudding My kids giggle every single time ganache drips down their fingers and it feels like a celebration snack for all ages

Storage Tips

Store cupcakes in the refrigerator if they are filled and topped Already assembled the cupcakes keep best in an airtight container for up to two days The ganache will help keep moisture in but the pudding needs the chill Take out about twenty minutes before serving for best texture

Ingredient Substitutions

Swap vanilla pudding for chocolate or even homemade custard if you like Rich chocolate ganache can also be topped with sprinkles or a dusting of cocoa For a dairy free spin try dairy free butter and a plant milk with a coconut cream for the ganache

Serving Suggestions

Serve them chilled or let them come to room temperature for a softer pudding center A dollop of whipped cream on the side makes them extra special At parties I offer them on a tiered stand for a bakery style look Guests love having their own mini pie without a fork in sight

A Little History

Boston cream pie is one of those American desserts that turns the idea of pie on its head It was first baked in the 1800s at the Parker House Hotel in Boston Cake filled with custard and topped with chocolate quickly became an icon These cupcakes pay homage to that classic in a fun modern way

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These cupcakes bring all the fun and nostalgia of Boston cream pie into an easy-to-share package. Share them at your next gathering and watch them disappear in minutes.

Frequently Asked Questions

→ What makes these cupcakes unique?

These cupcakes combine a soft vanilla cake with a creamy pudding filling and rich chocolate ganache, echoing the flavors of Boston Cream Pie in a convenient handheld form.

→ Can I use store-bought pudding for the filling?

Yes, ready-made vanilla pudding works well for a quicker preparation, although homemade pudding offers a richer taste.

→ How do I create a smooth ganache topping?

Heat heavy cream and pour it over chocolate chips, letting it sit before mixing until fully smooth and glossy for a perfect ganache.

→ How should the cupcakes be stored?

Keep the cupcakes refrigerated due to the pudding filling, and let them sit at room temperature briefly before serving for best flavor.

→ What is the best way to fill the cupcakes?

Cut a small circle in the center of each cooled cupcake, remove it, fill the cavity with pudding, and replace the tops before glazing.