Boston Cream Cupcakes

Introduction

Capture the iconic flavors of a classic Boston Cream Pie in handheld cupcake form with this recipe. You’ll enjoy a light vanilla cupcake filled with a rich vanilla cream and topped with a decadent chocolate ganache. It’s a stunning dessert that’s surprisingly straightforward to assemble.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: Approximately 1 hour 20 minutes (including assembly & setting)
• Servings: 22

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsalted butter (1 1/2 sticks, softened)
• 1 1/4 cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup buttermilk ((see substitution in notes))
• 3.4 ounce instant French vanilla pudding mix
• 1 1/2 cups milk
• 1 tablespoon vanilla
• 8 oz semisweet chocolate (chopped, or chocolate chips)
• 1/2 cup heavy whipping cream
• 2 Tbsp unsalted butter (cut into small pieces and allowed to soften)

Instructions

1. Make the Cupcakes: Preheat oven to 350°F. Line two 12-cup muffin tins with 22 liners.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a large bowl using an electric mixer, beat the softened butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the 2 tsp vanilla extract.
4. With the mixer on low, alternately add the flour mixture and buttermilk, beginning and ending with the flour mixture. Mix just until combined.
5. Divide the batter evenly among the prepared liners, filling each about 2/3 full. Bake for 16-18 minutes, or until a toothpick inserted comes out clean. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
6. Make the Pastry Cream: While cupcakes cool, prepare the filling. In a medium bowl, whisk the instant pudding mix with 1 1/2 cups cold milk and the 1 tablespoon of vanilla for 2 minutes until thickened. Cover and refrigerate for at least 30 minutes to set.
7. Assemble the Cupcakes: Once cupcakes are completely cool, use a small paring knife or a cupcake corer to cut a small cone-shaped piece from the center of each cupcake, about 1 inch deep.
8. Fill a piping bag (or a zip-top bag with a corner snipped) with the chilled vanilla pudding. Pipe the filling into the hollowed-out center of each cupcake, filling just to the top.
9. Spoon or dip the top of each filled cupcake into the chocolate ganache, swirling to create an even layer. Let the ganache set for at least 15 minutes before serving.

Variations

• Donut-Style: Skip the coring step and pipe a ring of vanilla cream around the top edge of the cupcake, then dip just that cream ring in ganache.
• Mini Desserts: Use a mini muffin tin to make bite-sized versions for parties.
• Ganache Drizzle: For a rustic look, allow the ganache to cool and thicken slightly, then drizzle it over the cupcakes with a fork instead of dipping.
• Chocolate Shavings: Garnish the set ganache with a light sprinkle of extra chocolate shavings for visual appeal.

Tips for Success

• Ensure all cupcake ingredients (butter, eggs, buttermilk) are at room temperature for a smooth, even batter.
• Allow cupcakes to cool *completely* before coring and filling, otherwise the pudding will melt.
• For a quick buttermilk substitute, add 1 tablespoon of white vinegar or lemon juice to a cup of milk and let it sit for 5 minutes before using.

Storage & Reheating

FAQ

Can I make the components ahead of time?

Yes. Bake the cupcakes 1 day ahead and store in an airtight container at room temperature. The pastry cream can be made 1-2 days ahead. Assemble the day you plan to serve.

Why is my ganache not glossy?

A dull ganache often means the cream was too hot (it boiled) or the chocolate seized. Gently warm the cream just until simmering and ensure no steam or water gets into the chocolate.

My filling is too runny. What happened?

You likely did not whisk the pudding mix for the full 2 minutes, or the milk wasn’t cold. Ensure you follow the pudding package directions precisely for thickness.

Can I use a different pudding flavor?

Absolutely! While French vanilla is traditional, you can use regular vanilla, cheesecake, or even white chocolate instant pudding mix for a twist.

What’s the best tool for coring the cupcakes?

A small paring knife or an apple corer works perfectly. For a specialized tool, a cupcake corer is inexpensive and creates a neat, consistent hole.

Can I freeze these cupcakes?