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    Framed Cooks ยป Recipes ยป Dessert

    Boston Cream Pie Cupcakes

    Published: Aug 19, 2012 ยท Modified: Feb 18, 2024 by Kate Morgan Jackson ยท This post may contain affiliate links ยท 50 Comments

    Jump to Recipe

    All the wonderfulness of traditional Boston Cream Pie, but in cupcake form! This easy recipe for Boston Cream Pie Cupcakes makes sure everyone gets their own personal piece chocolate and vanilla dessert.

    Boston Cream Pie Cupcakes
    Jump to:
    • Why we love this recipe
    • Ingredients you need to make this recipe
    • Ingredient notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Want to round out your dessert?
    • Other cupcake recipes we love
    • Boston Cream Pie Cupcakes

    Why we love this recipe

    As you may have figured out if you are a regular reader of this blog (Hi! I love you!) , one of my favorite things to do in life is to take usually things that are usually not in cupcake or muffin form (lasagna, French Toast, macaroni and cheese) and put them in cupcake or muffin form.

    There’s something just so cozy about having your own personal cupcake version of delicious things, which is probably one reason why I woke up one Saturday morning and randomly thought…Boston Cream Cupcakes.

    Because sometimes you don’t need a entire pie-full of something, but you still want a little bit of whatever that is…in this case, Boston Cream Pie.

    This recipe proudly uses prepared cake and pudding mix so you can have this dessert deliciousness as easily and quickly as possible…bonus points!

    Ingredients you need to make this recipe

    Ingredients needed for Boston Cream Pie Cupcakes.

    Ingredient notes and substitutions

    • Cake Mix: You can use whatever yellow cake mix you want – look for the 15. 25 ounce size, and check the back of the box to make sure you have the ingredients to make the cupcakes (usually eggs and vegetable oil).
    • Pudding: You can also use whatever instant vanilla pudding mix you like.
    • Chocolate: We like the mini chips because they melt nicely. You can use regular size chips but give them a whirl in the food processor first for easy melting.

    See the recipe card for full information on ingredients and quantities.

    How to make this recipe

    Vanilla cupcakes cooling in a muffin pan.

    Step One: Spray two 12 serving muffin pans with cooking spray. Prepare vanilla cake mix following the cupcake preparation directions.

    Vanilla cupcakes cooling on a rack.

    Step Two: Cool for 15 minutes and then remove to a cooling rack. We find running an offset spatula around the edge helps loosen any parts that are stuck!

    .

    Bowl of vanilla pudding with pudding box.

    Step Three: Prepare vanilla pudding according to package and pop it in the fridge until it is set and you are ready to assemble your cupcakes.

    Sliced cupcakes for Boston Cream pie Cupcakes, with a knife.

    Step 4: When the cupcakes are cool, cut each one in half horizontally with a serrated knife.

    .

    Boston Cream Pie Cupcakes sliced and ready for pudding filling.

    Step Five: Spoon one tablespoon of pudding onto each cupcake bottom. Top with top half.

    Pot with cream and melting chocolate.

    Step Six: Chocolate time! Bring some cream to a boil and add some mini chocolate chips and a little light corn syrup. Let it stand for five minutes and then stir it up until the chocolate is melted and smooth.

    .

    Pot of melted chocolate.

    Step Seven: Let your pot of heavenly melted chocolate sit and cool for ten minutes.

    Boston Cream Pie Cupcake with chocolate drizzle.

    Step Eight: Drizzle about a tablespoon of chocolate glaze over each cupcake, letting it drip down the sides.

    PRO TIP: We slide a piece of parchment paper underneath the cooling rack so that the chocolate that falls away from the cupcake drops onto the paper. Easy clean-up!

    Recipe FAQs

    What kind of cake mix should I buy?

    We used Duncan Hines, but any regular cake mix should work just fine. Look for the 15.25 ounce size, and make sure you check the back of the box to make sure you have the right ingredients to make the cake/

    What kind of pudding mix should I use?

    We like good old Jello instant vanilla pudding mix, but again, any regular vanilla (including the non-instant version) will work. Look for the 3.4 ounce box.

    Can these cupcakes be made ahead of time?

    They can! Just one day though, as we don’t want them to get soggy. Put them on a tray in rows, pop a toothpick into the cupcakes at the corners and cover with plastic wrap (the toothpicks should keep the wrap off the chocolate glaze).

    Have a question I didn’t cover?

    Pop your question in the comments below and I will answer pronto!

    Want to round out your dessert?

    We love a cup of fresh mint tea with these babies when we are feeling nice, and some red wine hot chocolate when we are feeling naughty! 😇

    Other cupcake recipes we love

    • Middle of the cinnamon roll muffins on a cloth.
      Middle Of The Cinnamon Roll Muffins
    • macaroni and cheese cupcakes
      Macaroni and Cheese Cupcakes
    • Banana Cream Pie Cupcakes
      Banana Cream Pie Cupcakes
    • Maple syrup blueberry muffins on a white plate with a cup of tea.
      Maple Syrup Blueberry Muffins

    Looking for more cupcake inspiration? You can find our complete collection of cupcake recipes here!

    Boston Cream Pie Cupcakes sitting on the counter.
    Print

    Boston Cream Pie Cupcakes

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    5 from 1 review

    All the wonderfulness of traditional Boston Cream Pie, but in cupcake form! Make this easy recipe for Boston Cream Pie Cupcakes for someone you love.

    • Author: Kate Morgan Jackson
    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Total Time: 40 minutes
    • Yield: 24 cupcakes 1x
    • Category: Dessert
    • Method: Oven
    • Cuisine: American
    • Diet: Vegetarian

    Ingredients

    Scale
    • 1 box yellow cake mix (I used Duncan Hines) plus ingredients to prepare cake
    • 1 box instant vanilla pudding plus milk to prepare pudding
    • 2/3 cup heavy cream
    • 6 ounces semi-sweet chocolate, chopped fine
    • 1 tablespoon corn syrup

    Instructions

    1. Spray two 12 serving cupcake pans with cooking spray.
    2. Prepare cake mix according to box instructions and bake in cupcake pans until done, following the cupcake preparation instructions on the box. Cool and carefully remove from pans.
    3. Prepare vanilla pudding according to box instructions and refrigerate until you are ready to assemble your cupcakes
    4. When cupcakes are completely cool, cut each one in half horizontally with a serrated knife.
    5. Prepare chocolate topping by bringing cream to a full boil. Remove from heat, add chocolate and syrup and let stand for 5 minutes. Stir thoroughly until chocolate is melted and mixture is smooth. Cool for 10 minutes, stirring occasionally.
    6. Assemble cupcakes by spooning one tablespoon of pudding onto each cupcake bottom half. Top with top half. Spoon chocolate glaze on, about one tablespoon per cupcake, letting some drip down the sides if you like.
    7. You can either serve immediately or cover and hold for up to a day. If you are holding them, put them on a tray in rows, and insert a blunt toothpick into the cupcakes at the ends of the rows. Cover with plastic wrap – the toothpicks should keep the plastic high enough to keep from sticking to the chocolate.

    Notes

      • Cake Mix: You can use whatever yellow cake mix you want – look for the 15. 25 ounce size, and check the back of the box to make sure you have the ingredients to make the cupcakes (usually eggs and vegetable oil).

      • Pudding: You can also use whatever instant vanilla pudding mix you like.

      • Chocolate: We like the mini chips because they melt nicely. You can use regular size chips but give them a whirl in the food processor first for easy melting.

    Did you make this recipe?

    Share a photo and tag @FramedCooks on Facebook or Instagram…we want to see it!

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    Comments

    1. Vasyleah Green says

      February 18, 2024 at 1:51 pm

      Iโ€™m excited to make these for my dadโ€™s 77th birthday tonight.
      I believe there is a step that has a typo and should be changed from โ€œcookโ€ to โ€œcoolโ€:
      Step Seven: Let your pot of heavenly melted chocolate sit and cook for ten minutes.

      Reply
      • Kate Morgan Jackson says

        February 18, 2024 at 2:06 pm

        You are so right – thank you for catching that! All fixed, and I hope your dad has a wonderful birthday!

        Reply
    2. Jim Sheppard says

      November 24, 2023 at 8:47 am

      Heavy boil for just 2/3 cup of Heavy Cream? I know I have to stir,stir, stir. The heavy cream won’t burn at a full boil?

      Reply
      • Kate Morgan Jackson says

        November 25, 2023 at 12:18 pm

        Yep, you want to bring it to a full boil just for a few seconds to get the full heat needed for melting the chocolate. :)

        Reply
        • Jim Sheppard says

          November 25, 2023 at 2:04 pm

          Thanks, I’m thinking these would be a good Christmas morning treat, when all the hoopla dies down…recliner, cup of coffee and a couple of these….nap time.

          Reply
          • Kate Morgan Jackson says

            November 27, 2023 at 2:09 pm

            That sounds like the perfect Christmas morning treat for your wonderful family! :)

            Reply
    3. Barbara says

      October 11, 2023 at 8:12 am

      This recipe is SO delicious! The richness of the chocolate topping goes perfectly with the light fluffy cupcakes and pudding filling.

      Reply
      • Kate Morgan Jackson says

        October 11, 2023 at 10:59 am

        Barbara! I’m so happy you like them – all the good things in one cupcake, right?

        Reply
    4. Janet says

      August 04, 2014 at 4:17 pm

      I would love to make these, but can’t get a yellow cake mix where I live (Europe). What from scratch recipe can I use instead????

      Reply
      • Kate says

        August 05, 2014 at 2:53 pm

        Here’s a great link to a recipe from The Kitchn:http://www.thekitchn.com/recipe-basic-yellow-butter-cake-recipes-from-the-kitchn-14637

        Reply
    5. mila furman says

      April 09, 2014 at 3:36 pm

      This is soooo gorgeous! I will have to try these!

      Reply
      • Kate says

        April 12, 2014 at 10:22 am

        Thank you – hope you love them as much as we do! :)

        Reply
    6. Kristy says

      August 24, 2012 at 6:09 pm

      I think the photography and styling is one of your best! Share your secrets please!!

      Reply
      • Kate says

        August 29, 2012 at 8:30 am

        Thanks Kristy! This one was shot in natural light (coming from the side, just straight on with a white fabric background. I shoot my food shots with a Nikon D700 and a 105mm macro lens. The most hair-raising part of this one was that I set up the shot completely and poured the chocolate sauce on at the last second…I was just super-lucky to get a good pour! If you want any more details on the technical stuff just shoot me an email and I’ll be happy to explain more! :)

        Reply
    7. Joanne says

      August 20, 2012 at 3:06 pm

      I’ve never had it in me to make a whole boston cream pie either although I love the donuts! I’d much rather go after it in cupcake form. I’m sure it’s even more delicious that way!

      Reply
      • Kate says

        August 22, 2012 at 9:04 pm

        Cupcakes are always more delicious – there’s just something about ’em!

        Reply
    8. Cupcake and Talk says

      August 20, 2012 at 1:43 pm

      What a sweet dedication. The cupcakes look delicious.

      Reply
      • Kate says

        August 22, 2012 at 9:03 pm

        Sweet cupcakes for sweet friends – it just seems like the right thing to do! :)

        Reply
    9. Karen Nelson says

      August 20, 2012 at 11:32 am

      What a great post in your wonderful Kate style!
      I have two dear life friends as your buddy Lynne
      and what treasures they are:-)
      I tip my hat to you this morning (imaginary
      tipping of the hat taking place now!)

      Reply
      • Kate says

        August 22, 2012 at 9:02 pm

        Thanks Karen – and aren’t we so lucky? :) :)

        Reply
    10. Mary-Lee says

      August 20, 2012 at 10:58 am

      Awwww, what a sweet story! Love the photos! I will have to attempt these cupcakes just because…

      Reply
      • Kate says

        August 22, 2012 at 9:01 pm

        Thanks!! I love sentimental recipes. :)

        Reply
    11. ColleenB says

      August 20, 2012 at 9:54 am

      Such lovely photos.
      My family Loves cupcakes and these look so darn yummy.
      Think I will be making these soon only with different pudding fillings…just for variety. Hubby loves banana cream so will have to make some of those for him with a small sliced banana stuck right on top of the chocolate. :} He will love it I’m sure.
      Thanks 4 the recipe.
      ColleenB.

      Reply
      • Kate says

        August 22, 2012 at 9:01 pm

        Sounds delicious! Chocolate and banana are the perfect combo.

        Reply
    12. Danijela says

      August 20, 2012 at 5:16 am

      These pictures are just beautiful, and this recipe is just amazing. Thanks for sharing it! :)

      Reply
      • Kate says

        August 22, 2012 at 8:59 pm

        My pleasure! Hope you have fun making the,! :)

        Reply
    13. Robin says

      August 19, 2012 at 6:31 pm

      I read the recipe and already thought of a modification I’d make. I’d cut the dome off the cupcake instead of cutting it in half and then I’d scoop a bit of cake out of the bottom so it could hold more filling (and be a bit less messy by not squishing out the sides) Hey! how about putting both the chocolate and the pudding in the hollow and make them Surprise Boston Cream Pie Cupcakes?

      Reply
      • Kate says

        August 19, 2012 at 7:46 pm

        Robin, I LOVE recipe improvisation! If you try them this way, will you let me know how they come out? They are definitely knife and fork cupcakes made the way I made ’em. (not that this stopped us from eating them for one little second!) :)

        Reply
        • Robin says

          August 20, 2012 at 12:05 am

          I will definitely let you know how they come out. I probably won’t be making them until next week because I already promised my 3 grandchildren that I’ll let them “help” me make cookies tomorrow.

          Reply
          • Kate says

            August 22, 2012 at 8:59 pm

            Sounds like just the right kind to help to me!

            Reply
    14. Lori says

      August 19, 2012 at 2:43 pm

      Wowee! This looks so scrumptious! I will be making them tomorrow (shhh, secret) as a reward for the kids making it thru the first day of school for the new year. Thank you, also, for the amazing photography!!!! Could not have asked for better food styling and lighting. Simply amazing all the way around. Well done!

      Reply
      • Kate says

        August 19, 2012 at 7:43 pm

        What a great mom you are to do that for the first day of school! :) And thanks for your sweet works about my pictures…I was DETERMINED to do these cupcakes proud!

        Reply
    15. Poetesswug says

      August 19, 2012 at 12:21 pm

      Okay….break from no pastry eating…just for today. LOL I gotta make a run!…See what you did?!! ^_^

      Reply
      • Kate says

        August 19, 2012 at 12:48 pm

        Well, you HAVE to eat pastry from time to time – I think it might be an actual law. :)

        Reply

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    Hi, Iโ€™m Kate! Iโ€™m a recipe writer, food photographer and devoted bacon lover. Iโ€™m so glad youโ€™re here!

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