Boston Cream Cupcakes
If you love the classic Boston Cream Pie, these Boston Cream Cupcakes are the perfect handheld version.
Each cupcake features a moist vanilla cake filled with smooth, creamy vanilla pudding and topped with a rich, whipped chocolate ganache.
They’re easy to make, impressively decadent, and ideal for parties, birthdays, or whenever you’re craving a nostalgic dessert with a gourmet twist.
Why You’ll Love This Recipe:
People will love these Boston Cream Cupcakes because they deliver all the indulgence of a classic Boston Cream Pie in a fun, portable treat.
The combination of fluffy vanilla cake, silky cream filling, and rich chocolate ganache creates a perfect balance of textures and flavors in every bite.
Plus, they’re easy to make with simple ingredients, yet look and taste like a bakery-worthy dessert — ideal for impressing guests or treating yourself!
Key Ingredients:
White or Yellow Cake Mix – A simple shortcut that creates a soft, moist cupcake base with a light vanilla flavor.
Instant Vanilla Pudding Mix – Blended with heavy cream, it becomes a rich, smooth filling that mimics pastry cream without the fuss.
Heavy Cream – Used in both the filling and the ganache, it adds luxurious texture and richness throughout the cupcake.
Semi-Sweet Chocolate Chips – Melted into ganache, they bring deep, balanced chocolate flavor to top off each cupcake.
Light Corn Syrup – Helps give the ganache a glossy finish and smooth, pipeable consistency.
Boston Cream Cupcakes
Classic flavors in individual cupcake form — soft vanilla cake, creamy filling, and rich chocolate ganache.
Ingredients
For the Cupcakes:
1 box white or yellow cake mix
1 cup water
½ cup vegetable oil
4 egg whites
For the Cream Filling:
1 small box instant vanilla pudding mix
1¾ cups heavy cream
For the Ganache:
12 oz semi-sweet chocolate chips
¾ cup heavy cream
3 tbsp light corn syrup
Instructions
Step 1: Bake the Cupcakes
Preheat your oven to 350°F (175°C).
Line a muffin tin with paper cupcake liners.
Prepare the cake mix according to box directions using the water, oil, and egg whites.
Fill each cupcake liner about halfway with batter.
Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely on a wire rack.
Step 2: Create Space for Filling
Once cooled, carefully cut a shallow cone shape from the center of each cupcake using a serrated knife.
Don’t cut all the way to the bottom — just deep enough to hold the filling.
Step 3: Make the Cream Filling
In a bowl, whisk together the instant pudding mix and heavy cream until thick and smooth.
Spoon or pipe the filling into each cupcake center.
Step 4: Prepare the Ganache
In a microwave-safe bowl, heat the heavy cream for 1½ to 2 minutes until hot but not boiling.
Add chocolate chips and corn syrup to the cream. Stir until the chocolate is completely melted and smooth.
Cover with plastic wrap and refrigerate until the ganache is fully chilled.
Step 5: Top with Ganache
Once chilled, whip the ganache until light and fluffy. If it’s too thick, add a splash of warm cream.
Pipe or spread the whipped ganache over each cupcake.
Serve and enjoy!
Notes:
Cool Completely Before Filling: Make sure the cupcakes are fully cooled before cutting or filling, or the cream may melt and become runny.
Don’t Overfill: When adding the cream filling, a spoonful or small piping tip works best. Overfilling can cause the tops to crack or the filling to overflow.
Whip Ganache After Chilling: For a lighter texture, be sure to chill the ganache fully before whipping. If it’s too firm, let it sit at room temperature for a few minutes or add a splash of warm cream to loosen it.
Make Ahead Friendly: You can bake the cupcakes and make the filling a day ahead. Store components separately and assemble the day you plan to serve them for best texture and flavor.
Get Creative with Toppings: For extra flair, top with sprinkles, a drizzle of chocolate sauce, or a dusting of powdered sugar.
Nutrition Information:
YIELDS: 24 | SERVING SIZE: 1 cupcake
Calories: 280 | Total Fat: 17g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 210mg | Total Carbohydrates: 29g | Sugars: 20g | Protein: 3g
Frequently Asked Questions:
Can I make Boston Cream Cupcakes ahead of time?
Yes! You can bake the cupcakes and prepare the filling and ganache a day in advance.
Store the cupcakes at room temperature and keep the filling and ganache in the fridge.
Assemble them the day you plan to serve for the freshest taste and best texture.
Can I use homemade cake batter instead of boxed mix?
Definitely. If you prefer from-scratch baking, feel free to substitute your favorite white or yellow cake recipe.
Just make sure the texture is light and fluffy to complement the creamy filling and ganache.
What can I use instead of corn syrup in the ganache?
You can omit it or replace it with a teaspoon of honey or maple syrup.
The corn syrup mainly adds shine and smoothness, so leaving it out won’t drastically change the flavor.
Do the cupcakes need to be refrigerated?
Yes. Because of the cream filling and ganache, it’s best to store these cupcakes in the fridge.
Bring them to room temperature for about 20–30 minutes before serving for the best flavor and texture.
Can I freeze Boston Cream Cupcakes?
You can freeze the cupcakes and filling separately, but fully assembled cupcakes don’t freeze well due to the cream and ganache.
For best results, freeze the cupcakes without filling or topping, then thaw and assemble when ready to serve.
How do I cut out the center of the cupcakes for filling?
Use a small serrated knife to gently carve out a cone-shaped piece from the center of each cooled cupcake.
Aim to go about halfway down, not all the way to the bottom.
You can also use a cupcake corer or the back of a piping tip for cleaner cuts.
Why isn’t my pudding thickening?
Make sure you’re using instant vanilla pudding and cold heavy cream.
If you’re using a whisk, beat until the mixture thickens—this usually takes 1–2 minutes.
If it’s still thin, let it chill in the fridge for a few more minutes before using.
My ganache is too runny—what can I do?
Let it chill longer in the fridge until it’s fully cooled, then whip it.
If it’s still too thin after whipping, beat in a bit more melted chocolate or chill again.
If it’s too thick, add a tablespoon of warm cream and mix until smooth.
How can I fill the cupcakes neatly?
For the cleanest results, use a piping bag or a Ziploc bag with the corner snipped off.
This helps you control the amount and placement of the filling without making a mess.
How do I get smooth, bakery-style ganache topping?
After whipping the ganache, use a piping bag with a round or star tip for a professional look.
To keep it extra smooth and glossy, ensure the chocolate chips are fully melted before chilling, and avoid over-whipping.