Can I use homemade cake and filling?

Absolutely! Your favorite yellow cupcakes and a thick vanilla custard will work beautifully. Cool the cupcakes completely and chill the filling before assembling.

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?

Yes! Assemble them up to one day ahead, cover and refrigerate. Use a tall covered container so the lid doesn’t touch that glorious chocolate glaze. They’re best within a day because the pudding gradually softens the cake.

Can I use cupcake liners?

You can! Peel them off once the cupcakes are completely cool, before slicing and filling.

Why is my chocolate glaze too runny?

It may still be too warm. Let it cool a little longer, stirring occasionally, until it thickens enough to coat the cupcakes while still dripping down the sides.

Do these cupcakes need to be refrigerated?

Yes—the vanilla pudding filling needs to stay chilled. Keep the cupcakes covered in the refrigerator until you are ready to serve.

Have a question I didn't cover?

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

Boston Cream Pie Cupcakes Recipe- Framed Cooks

Boston Cream Pie Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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, Oven and Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 box yellow cake mix, plus ingredients called for on the package
1 box instant vanilla pudding mix, plus milk called for on the package
2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven according to the cake-mix package directions. Grease two 12-cup muffin pans or line them with cupcake liners.
Prepare the cake batter and bake the cupcakes according to the package directions. Let cool in the pans for about 15 minutes, then carefully transfer to a rack to cool completely.
Prepare the vanilla pudding according to the package directions. Refrigerate until set and keep chilled until assembly.
Remove any cupcake liners. Slice each cooled cupcake in half horizontally with a serrated knife.
Bring the heavy cream just to a boil in a small saucepan. Remove from the heat and add the chocolate and corn syrup. Let stand for 5 minutes, then stir until smooth. Cool for about 10 minutes, stirring occasionally, until slightly thickened but still pourable.
Spoon about 1 tablespoon of pudding onto each cupcake bottom and gently replace the top half.
Spoon about 1 tablespoon of chocolate glaze over each cupcake, letting it drip down the sides. Serve immediately, or cover and refrigerate for up to one day.

Notes

- Yield: Approximately 24 cupcakes; the yield may vary with your cake-mix package size.
- Cooling time: Allow extra time for the cupcakes to cool completely and the pudding to set before assembling.
- Chocolate: Semisweet mini chocolate chips also work in the glaze.
- Easy cleanup: Place parchment paper underneath the cooling rack to catch chocolate drips.
- Make ahead: Store assembled cupcakes in a tall covered container in the refrigerator so the lid doesn’t touch the glaze. They are best within one day

Find it online: https://www.framedcooks.com/boston-cream-pie-cupcakes/