🧁 Boston Cream Pie Cupcakes
A decadent twist on the classic dessert! Fluffy vanilla cupcakes filled with creamy custard and topped with rich chocolate ganache—pure bliss in every bite.
🧾 Ingredients:
For the Cupcakes:
1 box yellow cake mix (or homemade vanilla cupcake batter)
Ingredients listed on box (eggs, oil, water)
For the Filling:
1 (3.4 oz) package instant vanilla pudding mix
1½ cups cold milk
For the Ganache Topping:
1 cup semi-sweet chocolate chips
½ cup heavy cream
👩🍳 Directions:
1. Bake the Cupcakes
Preheat oven to 350°F (175°C).
Prepare cupcake batter as per box instructions (or use your favorite vanilla cupcake recipe).
Line a muffin tin with cupcake liners and fill each ⅔ full.
Bake for 15–18 minutes, or until a toothpick comes out clean.
Let cool completely before filling.
2. Make the Pudding Filling
Whisk pudding mix and cold milk in a bowl for 2 minutes.
Let it thicken in the fridge for 5–10 minutes.
3. Fill the Cupcakes
Use a small spoon or piping tip to scoop out a tiny center from each cupcake.
Fill with 1–2 tsp pudding per cupcake.
4. Prepare the Ganache
Heat heavy cream in a saucepan until steaming (or microwave for 30–45 sec).
Pour over chocolate chips in a bowl and let sit 1 minute.
Stir until smooth and glossy.
5. Top & Serve
Dip each cupcake top into the warm ganache, or drizzle with a spoon.
Let set for 10 minutes (or refrigerate to speed it up).
Enjoy chilled or at room temperature!
💡 Tips:
For extra richness, add 1 tsp vanilla extract to the pudding.
Swap ganache for melted Nutella for a hazelnut twist.
Store in the fridge for up to 3 days (best served fresh!).
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