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.
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!
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.
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.
Step Seven: Let your pot of heavenly melted chocolate sit and cook 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!
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!
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