My grandma likes making Boston Cream Pie, and I can remember fondly having a big slice during birthdays or holidays. Recently, I was having a few friends over for a night of board games and Rock Band (yes, we are super dorks, haha), and I decided that I was in the mood for some Boston Cream Pie!
Instead of the actual cake, though, I though cupcakes would be perfect. No plates and silverware to wash, just grab and go. 🙂
Plus, the theme for this month’s Monthly Ingredient Challenge is chocolate (my favorite!), so it’s the perfect time to post this recipe!
These are SO easy. They use a yellow cake mix, so it really cuts down on the time it takes to make these. Of course, if you have a favorite yellow cake recipe, you could use that instead.
Check out everyone who is participating in the Monthly Ingredient Challenge this month (just click on the picture to get any of these recipes), and scroll down to get the full Boston Cream Pie Cupcake recipe below!
Easy Boston Cream Pie Cupcakes
- 12 yellow cake cupcakes
- 1 1.3- oz box instant vanilla pudding
- 1 cup milk
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate
Mix up the vanilla pudding according to the package directions, but using only 1 cup of milk (your box likely calls for 2 cups). Chill until ready to use.
Chop the chocolate into small pieces. (You can also use chocolate chips.) Add to bowl.
Heat the heavy cream over medium heat in a small sauce pan. Watch it very closely, and remove from heat when it is just about to boil.
Pour heavy cream over chocolate and let stand for 5-10 minutes. Stir until smooth.
To assemble cupcakes, use a pastry bag to fill each cupcake with pudding cream mixture, then dip into the chocolate ganache. Allow ganache to harden before serving.
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