Boston Cream Cupcakes

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Author — Jennifer

Serves —

Boston Cream Cupcakes are delightful cupcakes that are moist, filled with rich, creamy custard and incredibly delicious!

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Prep Time 30

Cook Time 20

Total Time 50

Ingredients

Cupcakes:

▢ 15.25 ounce box French vanilla cake mix prepared according to the box instructions

Filling:

▢ 3.4 ounce box vanilla instant pudding mix
▢ 1½ cups whole milk
▢ ½ cup heavy cream

Chocolate Ganache:

▢ 8 ounce (2 4-ounce) semi-sweet chocolate baking bars roughly chopped
▢ 1 cup heavy cream
▢ ¼ cup granulated white sugar

Instructions

Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with cupcake liners.
Prepare the French vanilla cake mix according to the instructions on the box and pour the batter into cupcake liners, filling them up about ¾ of the way full.
Bake the cupcakes in the oven for the time indicated on the box or until a toothpick comes out clean (mine cooked for 15 minutes, but it will vary depending on what brand you use).
Remove the cupcakes from the oven and place them on a wire rack to cool completely. Place a large piece of aluminum foil under the wire rack.
While the cupcakes are baking, prepare the filling by combining the vanilla instant pudding mix, whole milk, and heavy cream in a medium sized mixing bowl with a hand or stand mixer.
Beat together until the mixture thickens.
Cover the pudding and refrigerate until ready to use.
Make the ganache by placing the chopped chocolate bar into a heat safe bowl. Set aside.
In a saucepan over medium heat, bring the heavy cream and sugar just to a simmer.
Immediately pour the hot mixture over the chocolate bar pieces and let it stand for 3 minutes.
Slowly stir the chocolate mixture until combined and fully melted. Let the chocolate mixture cool at room temperature for about 15-20 minutes.
Prepare to assemble the cupcakes by gently cutting a hole (about the size of a quarter) on the top of the cupcake, scooping out some of the cake inside. Keep a portion of the very top of the cut cupcake. Be careful not to scoop out too much of the cupcake, or the cupcakes may split.
Spoon 1-2 Tablespoons of pudding into the center of each cupcake. Replace the top of the cupcake onto the pudding (see photos for what this looks like).
Drizzle a layer of ganache onto the top of each cupcake. I recommend starting in the middle of each cupcake and just pouring enough for it to spread slightly but not enough to pour over the edge.
Allow the ganache to set before plating and serving. Feel free to put your cupcakes in the refrigerator to harden faster.

Notes

Storage:

To Store: Any leftovers should be kept in an airtight container in the refrigerator for 2 to 3 days.
To Freeze: You can freeze these cupcakes for up to 3 months in a freezer-safe container. Thaw them overnight in the refrigerator, then at room temperature for the last 30 minutes.

Tips:

You can use an apple corer to cut the hole out of the center of the cupcakes, but it’s just as easy to use a simple serrated knife.
Cupcakes should be fully room temperature before you start filling them and covering them with chocolate.
Feel free to put your cupcakes in the refrigerator to allow the ganache topping to harden faster.

Nutrition Info