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.
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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
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
Step One: Spray two 12 serving muffin pans with cooking spray. Prepare vanilla cake mix following the cupcake preparation directions.
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!
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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.
Step 4: When the cupcakes are cool, cut each one in half horizontally with a serrated knife.
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Step Five: Spoon one tablespoon of pudding onto each cupcake bottom. Top with top half.
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.
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Step Seven: Let your pot of heavenly melted chocolate sit and cool for ten minutes.
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
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/
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.
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).
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
Looking for more cupcake inspiration? You can find our complete collection of cupcake recipes here!
Boston Cream Pie Cupcakes
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.
- 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
- 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
- Spray two 12 serving cupcake pans with cooking spray.
- 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.
- Prepare vanilla pudding according to box instructions and refrigerate until you are ready to assemble your cupcakes
- When cupcakes are completely cool, cut each one in half horizontally with a serrated knife.
- 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.
- 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.
- 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
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- 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).
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- Pudding: You can also use whatever instant vanilla pudding mix you like.
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- 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.
Vasyleah Green says
I’m excited to make these for my dad’s 77th birthday tonight.
I believe there is a step that has a typo and should be changed from “cook” to “cool”:
Step Seven: Let your pot of heavenly melted chocolate sit and cook for ten minutes.
You are so right – thank you for catching that! All fixed, and I hope your dad has a wonderful birthday!
Jim Sheppard says
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?
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. :)
Jim Sheppard says
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.
That sounds like the perfect Christmas morning treat for your wonderful family! :)
Barbara says
This recipe is SO delicious! The richness of the chocolate topping goes perfectly with the light fluffy cupcakes and pudding filling.
Barbara! I’m so happy you like them – all the good things in one cupcake, right?
Janet says
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????
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
mila furman says
This is soooo gorgeous! I will have to try these!
Thank you – hope you love them as much as we do! :)
Kristy says
I think the photography and styling is one of your best! Share your secrets please!!
Kate says
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! :)
Joanne says
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!
Kate says
Cupcakes are always more delicious – there’s just something about ’em!
Cupcake and Talk says
What a sweet dedication. The cupcakes look delicious.
Kate says
Sweet cupcakes for sweet friends – it just seems like the right thing to do! :)
Karen Nelson says
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!)
Kate says
Thanks Karen – and aren’t we so lucky? :) :)
Mary-Lee says
Awwww, what a sweet story! Love the photos! I will have to attempt these cupcakes just because…
Kate says
Thanks!! I love sentimental recipes. :)
ColleenB says
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.
Kate says
Sounds delicious! Chocolate and banana are the perfect combo.
Danijela says
These pictures are just beautiful, and this recipe is just amazing. Thanks for sharing it! :)
Kate says
My pleasure! Hope you have fun making the,! :)
Robin says
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?
Kate says
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!) :)
Robin says
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.
Kate says
Sounds like just the right kind to help to me!
Lori says
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!
Kate says
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!
Poetesswug says
Okay….break from no pastry eating…just for today. LOL I gotta make a run!…See what you did?!! ^_^
Kate says
Well, you HAVE to eat pastry from time to time – I think it might be an actual law. :)