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Simple and easy way to make filled pudding cupcakes with chocolate frosting
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Boston Cream Pie Cupcakes

An easy hack to make homemade boston cream pie inspired cupcakes with a few ingredients.
Prep Time30 minutes
Cook Time16 minutes
Total Time46 minutes
Course: Dessert
Cuisine: American
Keyword: boston cream pie, chocolate ganache, cupcakes, instant pudding
Servings: 20 cupcakes

Ingredients

For the cupcakes -

  • 1 package yellow cake mix
  • 1 c water
  • ⅓ c oil
  • 3 eggs

For the cream filling -

  • 1 - 6 oz package vanilla pudding mix
  • 2 c cold milk

For the chocolate ganache -

  • ½ c chocolate chips
  • ¼ c heavy cream

Instructions

For the Cupcakes

  • Preheat the oven to 350 degrees. Line a standard muffin tin with cupcake liners, set aside.
  • In the bowl of a stand mixer, combine the yellow cake mix, oil, water and eggs. Mix on low until combined and then bump up the speed to medium and mix for an additional 2-3 minutes or until smooth, scraping the sides often.
    Mixed cake mix in a bowl
  • Divide the batter between the cupcake liners, filling each about ½ - ⅔ full.
    Cupcake batter in a lined cupcake pan ready to bake
  • Bake in the preheated oven for 14-16 minutes or until just starting to golden and the centers are set. Allow to cool completely before decorating.
    baked cupcakes on a wire rack

For the Cream Filling

  • In a medium bowl, combine the cold milk and the pudding mix. Whisk for about 2 minutes to combine, scraping the bottom and sides of the bowl often. Refrigerate until ready to use.
    Pudding mixed and ready to insert in center of cupcakes

For the Chocolate Ganache

  • In another medium, microwave-safe bowl, combine the chocolate chips and heavy cream.
    heavy cream and chocolate chips in a microwave safe bowl
  • Microwave for 30 seconds and then stir well. Return to the microwave and heat for an additional 30 seconds. Stir well until all the lumps are gone. Allow to set to room temp before decorating.
    Heated chocolate ganache in a bowl

Assembly

  • Once the cupcakes have cooled to room temperature, use a corer or a teaspoon to scoop out the center from the cupcakes. Retain the removed cupcake piece for the next step.
    Cupcakes with centers removed
  • Using a piping bag or a spoon, fill the center of each cupcake with the 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.
    Adding pudding to center of cupcakes
  • Carefully invert the cupcake and dip just the top of the cupcake into the ganache. Repeat with the remaining cupcakes.
    Cupcakes dipped in chocolate ganache

Notes

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