Boston cream cupcakes with vanilla pudding make the perfect dessert centerpiece! This famous cupcake recipe can be served at parties and family gatherings you host.
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Why You’ll Love This Recipe
I absolutely loved how fluffy, soft, and creamy these Boston cupcakes are. You get that right amount of sweetness with the chocolate ganache. Plus, every bite is filled with yummy goodness! What's more? You don't need to be a baking expert to make the recipe. Just gather the ingredients, mix, bake, and layer!
Ingredients
Listed below are all the ingredients you will need:
- unsalted butter
- granulated sugar
- vanilla extract
- eggs
- all-purpose flour
- baking powder
- salt
- buttermilk
- instant vanilla pudding mix
- dark chocolate chips
- milk
- heavy whipping cream
- light corn syrup
See the recipe card for quantities.
Instructions
Prepare and Mix
Preheat the oven to 350°F (175°C). Then, line a muffin pan with cupcake liners or lightly grease it.
In a large bowl, beat the softened butter and sugar until light and fluffy.
Next, add the vanilla extract and eggs, one at a time. Beat well after each addition.
In another bowl, mix the all-purpose flour, baking powder, and salt until well combined.
Gradually add the dry ingredients and buttermilk to the butter mixture, alternating between them. Mix gently until just combined.
Fill and Bake
Next, spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Then, transfer the cupcakes to a cooling rack and let them cool completely.
Prepare the Vanilla Pudding Filling
In a bowl, combine the instant vanilla pudding mix and cold milk. Whisk until thick and creamy, then refrigerate until ready to use.
Place the dark chocolate chips in a heatproof bowl. Heat the heavy cream in the microwave for about 1 minute, until hot but not boiling, then pour it over the chocolate.
Let the chocolate sit briefly, then stir until smooth. Add the light corn syrup and let the ganache rest for 2–3 minutes to thicken slightly.
Add and Finish
Once cooled, carefully cut the cupcakes in half. Alternatively, cut a small hole in the center of each cupcake and remove some cake to make room for the filling.
Next, spoon the vanilla pudding onto the bottom half or into the center of each cupcake. Then, gently replace the cupcake tops.
Lastly, slowly drizzle the chocolate ganache over each cupcake. Let it settle slightly, then serve and enjoy!
Substitutions & Variations
- Ingredient Swap
Try homemade vanilla pudding instead of instant pudding for the filling. - Variation
Replace dark chocolate chips with semisweet chocolate chips for a sweeter ganache. - Mistake to Avoid
Don't fill the cupcakes while they're still warm. The heat can soften the vanilla pudding and make the cupcakes soggy. Let them cool completely before adding the filling and ganache. - Storage Tips
- Store leftover Boston cream pie cupcakes in an airtight container in the refrigerator for up to 3 days.
- Freeze the unfilled cupcakes for up to 2 months, not the assembled ones, because the pudding can become watery after thawing at room temperature.
FAQs
BEST Boston Cream Cupcakes with Vanilla Pudding
Ingredients
Cupcakes
- ¾ cup unsalted butter softened*
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup buttermilk
Vanilla Pudding Filling
- 1 (5.1oz) large package instant vanilla pudding mix
- 3 cups cold milk
Chocolate Ganache
- 1 cup dark chocolate chips
- ⅔ cup heavy whipping cream
- 1 tablespoon light corn syrup
Instructions
Prepare and Mix
- Preheat the oven to 350°F (175°C). Then, line a muffin pan with cupcake liners or lightly grease it.
- In a large bowl, beat the softened butter and sugar until light and fluffy.
- Next, add the vanilla extract and eggs, one at a time. Beat well after each addition.
- In another bowl, mix the all-purpose flour, baking powder, and salt until well combined.
- Gradually add the dry ingredients and buttermilk to the butter mixture, alternating between them. Mix gently until just combined.
Fill and Bake
- Next, spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Then, transfer the cupcakes to a cooling rack and let them cool completely.
Prepare the Vanilla Pudding Filling
- In a bowl, combine the instant vanilla pudding mix and cold milk. Whisk until thick and creamy, then refrigerate until ready to use.
- Place the dark chocolate chips in a heatproof bowl. Heat the heavy cream in the microwave for about 1 minute, until hot but not boiling, then pour it over the chocolate.
- Let the chocolate sit briefly, then stir until smooth. Add the light corn syrup and let the ganache rest for 2–3 minutes to thicken slightly.
Add and Finish
- Once cooled, carefully cut the cupcakes in half. Alternatively, cut a small hole in the center of each cupcake and remove some cake to make room for the filling.
- Next, spoon the vanilla pudding onto the bottom half or into the center of each cupcake. Then, gently replace the cupcake tops.
- Lastly, slowly drizzle the chocolate ganache over each cupcake. Let it settle slightly, then serve and enjoy!
Watch The Recipe Video!
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Recipes for Every Moment
Getting ready for a birthday party and need an easy dessert? These Boston cream cupcakes with vanilla pudding are the treats you need! They're soft, creamy, and topped with rich chocolate ganache. Everyone will love them!
Cath says
Awesome recipe! Yumminess and goodness in one!
Lainey says
I am so glad you loved this recipe Cath! Watch out for more new delicious recipes!
Elisabeth Baker says
I don't understand this recipe. Where does the second addition of butter come from?
Sweetiepieeeeeee says
Oooooh! They look so adorable! I'm sure my little cousins will love helping me out in making these!!