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Boston Cream Cupcakes Recipe

Boston Cream Cupcakes Recipe
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★★★★★

4.9 from 10 reviews

Delight in these Boston Cream Cupcakes, a luscious twist on the classic dessert featuring moist French vanilla cupcakes filled with creamy vanilla pudding and topped with a rich chocolate ganache. Perfect for parties or an indulgent treat at home.

Ingredients

Scale

For the Cupcakes:

  • 1 box (15.25 oz) French vanilla cake mix
  • Ingredients required by cake mix (typically eggs, oil, and water, amounts as per box instructions)

For the Pudding Filling:

  • 1 (3.4 oz) box vanilla instant pudding mix
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream

For the Ganache:

  • 8 oz semi-sweet chocolate baking bars, chopped
  • 1 cup heavy cream
  • 1/4 cup granulated white sugar

Instructions

  1. Preheat and Prepare Cupcakes: Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners. Using the French vanilla cake mix, add the necessary ingredients (eggs, oil, and water) as directed on the box. Mix thoroughly and spoon the batter into the liners. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Remove from oven and place on a wire rack to cool completely.
  2. Make the Pudding Filling: In a mixing bowl, combine the vanilla instant pudding mix with 1 1/2 cups whole milk and 1/2 cup heavy cream. Whisk until smooth and let it set in the refrigerator to thicken for at least 5 minutes.
  3. Prepare the Ganache: In a small saucepan, gently heat 1 cup of heavy cream and 1/4 cup granulated sugar over medium heat until it starts to simmer. Pour the hot cream mixture over the chopped semi-sweet chocolate bars in a heatproof bowl. Let it sit for a minute, then stir until the chocolate is fully melted and the ganache is smooth. Allow it to cool to room temperature but still pourable.
  4. Assemble the Cupcakes: Once the cupcakes are completely cooled, use a small knife or a cupcake corer to cut a hole or core out the center of each cupcake. Carefully scoop out some of the cake from the center to create space, then spoon or pipe the chilled pudding filling into each cupcake. Replace the cake tops to cover the filling.
  5. Finish with Ganache: Drizzle the chocolate ganache generously over each filled cupcake. Allow the ganache to set at room temperature or in the refrigerator before serving to achieve a glossy finish.

Notes

  • You can substitute whole milk with 2% milk, but whole milk will yield a creamier pudding.
  • For faster setting, refrigerate the filled cupcakes after adding ganache.
  • If you prefer a sweeter ganache, increase sugar by 1-2 tablespoons.
  • Ensure cupcakes are completely cool before adding filling to avoid melting the pudding.
  • Use a piping bag for neater filling insertion.

Nutrition

Keywords: Boston Cream Cupcakes, vanilla cupcakes, chocolate ganache, pudding filling, dessert, American cupcakes, classic dessert twist

Find it online: https://chefmilacook.com/boston-cream-cupcakes-recipe/