Boston Cream Pie Cupcakes Recipe

These Boston Cream Pie Cupcakes are no joke. They are absolutely delicious, and are so easy to make. My husband thinks they are better than Boston Cream Pie, and you will love this simple and delicious recipe.

These cupcakes are so easy to make and so delicious. They are so good that everyone will think you were slaving away in the kitchen all day.
My husband is a huge Boston Cream Pie fan, so when I came across these cupcakes, I knew I had to make them.
Let me tell you, they did not disappoint. He had three as soon as he got home, and was so sad that we took some to the neighbors, because he wanted to freeze them and eat them throughout the week.
Needless to say, I am making these bad boys again next week, because he was a huge fan of them. I too enjoyed a couple of cupcakes myself throughout the week.

what flavor of cake mix works best for this recipe?

For this particular recipe, you could use a Vanilla, White, or Yellow Cake mix. I like the look of Yellow Cake mix with this recipe, the most, but really any cake mix would work well.

If you are a huge chocolate lover, you could even use a chocolate or devils food cake mix, and use this recipe.

could i use cook and serve pudding for this recipe, instead of instant?

For this recipe, we have only used it, making instant pudding. You could try making the cook and serve pudding, but you will want to be sure it cools completely, and you follow the directions on the box, very carefully.

We highly recommend instant, but we do think that cooke and serve would also work.

watch how to make another one of our favorite chocolate dessert recipes, here:

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love. We take you through each recipe, step by step, and show you exactly how to make them.

This No Bake Eclair Cake is light and rich and the same time. It is so rich and creamy, you won’t be able to resist. Plus that chocolate layer on top, really adds to the chocolatey goodness. It really is like an eclair in cake form.

Watch how to make this recipe, here:

Serves: 24

Boston Cream Pie Cupcakes Recipe

15 minPrep Time

20 minCook Time

35 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 (15.25 ounce) box yellow cake mix (or vanilla)
  • 1 (3.4 oz) box French Vanilla instant pudding
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/4 cup milk
  • 1/2 cup sour cream
  • Ganache:
  • 1 cup heavy whipping cream
  • 12 oz semi-sweet chocolate chips

Instructions

  1. Make cupcakes according to directions on box. We have used a yellow cake mix and French vanilla cake mix for the cupcake part. Both flavors of cake mix taste great for the cupcakes.
  2. In a medium sized mixing bowl mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form.
  3. Cut each cupcake in half and add a dollop of filling. Put top back on cupcake.
  4. Ganache
  5. Heat cream in sauce pan until it comes to a boil. Remove from heat.
  6. Dump chocolate chips into a mixing bowl and pour heated whipping cream over chocolate.
  7. Stir to mix together. Let cool slightly.
  8. Frost each cupcake with a layer of ganache.
  9. Keep in refrigerator until ready to serve.
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Comment on this Recipe

36 Responses to “Boston Cream Pie Cupcakes Recipe”

  1. Ok girlies first of all you guys have the yummiest look desserts. I am so glad I found this through your facebook Elyse!

    I just wanted to let you know I awarded you the versatile blog award. Congratulations! To accept just go and check out what you have to do here

    tyandwhitneyulrich.blogspot.com

    make sure to have a look around while you are there and don't hesitate to say hi
  2. I made these, and made my husband and in-laws (and myself!!) reeeeeally happy! I hope it's okiedokie--I reposted the recipe, and gave you all of the credit--even sending them to your blog to get the actual recipe. I'm a little new to the community aspect of blogging, so pleeease let me know if I broke protocol! (http://alwayskatie.blogspot.com/2011/09/ridiculously-decadent-cupcakes.html)
    Thanks for being amazing!
  3. Hi Amanda! As far as making these a day ahead, I think that you could, but I would just worry about the pudding making the inside of the cupcake a little bit soggy. Honestly, when I make them, I have never had them last longer than a day! And for sure store them in the fridge. And for transporting them . . . if someone else is driving, I hold them on my lap. If I am driving, I usually try to put them in a cupcake carrier. I picked one up a Wal-Mart a couple of years ago and I swear by it. :) Here is one similar to the one that I have: http://www.walmart.com/ip/Snapware-Snap-n-Stack-2-Layer-Cupcake-Carrier/17765952?findingMethod=rr
    Good luck! I hope that they work out for Thanksgiving! :)
  4. I have made these type of cupcakes before. Instead of cutting the cupcake and spreading the pudding mixture, I placed the pudding mixture into a piping bag with a large star tip and filled the cupcakes with the "frosting bag" turned out great. I just plunged the tip into the top of the cupcake and gave a little squeeze. You cover the hole with the frosting or gaunche.

    Tammy
        • Hi Kris. I just pulled out some instant pudding mix out of my pantry. To make it into pudding, it calls for 2 cups milk. For this recipe we use 1 1/2 cups heavy whipping cream along with other ingredients. So I'm not sure how you would make the adjustments for the cook n serve pudding, and then add in those other ingredients. I'm sorry I don't have more answers for you. I'm thinking if you follow the recipe on the box for cook and serve, and add less liquid than asked for so it's thicker, then add in the other ingredients when it's cooled, it might be close. But I think it will take a little trial and error. (And that can add up)
  5. I was asked to make a Boston Cream Pie Cupcake for a work event. Something I've never made myself before. Of course, Six Sisters was my first stop because I know you have good stuff. I made it with a french vanilla extra moist Duncan Hines cake mix. For the cream I used White Chocolate pudding mix (the store was out of vanilla) and I didn't realize I was out of Sour Cream until I was too late, but I did have low fat Greek Yogurt on hand. It was FANTASTIC! My family loved it and have begged me to make them again. (I made them 3 days ago, and they are begging for more.)
  6. Kathleen McPherson
    I don't have a lot of favorites, but when it comes time for my birthday I love a good Boston Cream Pie. I have struggled with making one myself, and so has my family. Often we have just ended up with a store made substitute - ugh. Then one of my two amazing daughters found this recipe and ***BINGO*** we have a winner. Problem solved. Thank you ladies and Heck Fridays, you made my birthday.
  7. Jessica sanchez
    Im confused so afrer you add ganache you then heat milk and add to cholcolate for what? Or should step 3 and 4 be dine before you add the frosting? Also you didnt include cake mix in shopping list, sorry i already have pregnancy brain and this is a little confusing to me.
  8. Paulette Codipilly
    Just wanted to comment on this recipe! I’m a culinary student and feel I’m pretty picky about food quality... but MAN, were these ever good!!! Followed the recipe exactly. Used a Pillsbury yellow cake mix for the base. I was unsure about some of the ingredients in the filling but followed it exactly and it was great! Although I served them the same day I made them, I really thought these improved after being stored overnight in the fridge. (Cover with Saran Wrap) they became incredibly moist! So much so, that I think I will always plan to make them the day before I need them. Thank you for this recipe!!

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