Decadent Boston Cream Pie Cupcakes
Indulge in a delightful twist on a classic dessert with these Decadent Boston Cream Pie Cupcakes! Perfect for satisfying sweet cravings without the lengthy preparation of a traditional pie, these cupcakes feature a moist vanilla cake base complemented by a luscious vanilla custard filling. Topped with a rich chocolate ganache, each cupcake is a bite-sized homage to the beloved Boston Cream Pie. Whether for a birthday party, family gathering, or simply a cozy evening at home, these cupcakes promise to impress with their flavor and presentation. The balance of creamy, chocolatey, and sweet notes makes these mini desserts a family favorite, ensuring they're quickly devoured and cherished at every occasion!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Butter Recipe Cake Mix
18.5 ounces (Prepare as directed on the box.)
French Vanilla Instant Pudding Mix
3 ounces (Combine with half-and-half.)
Half-and-Half
1 cup (Mix with pudding.)
Heavy Whipping Cream
1 cup + 1 cup (for ganache) (Whip for filling; heat for ganache.)
Vanilla Extract
2 teaspoons + 1/2 teaspoon (Use for filling and ganache.)
Powdered Sugar
1/4 cup (Mix into whipped cream.)
Light Corn Syrup
1/4 cup (Combine with heavy cream for ganache.)
Semisweet Chocolate
8 ounces (Finely chop for ganache.)
Instructions
1
Preheat your oven according to the instructions on the cake mix box. Line a muffin tin with cupcake liners.
2
Prepare the yellow cupcakes as directed on the cake mix box. Once baked, allow them to cool completely on a wire rack.
3
Meanwhile, in a medium bowl, combine the French vanilla instant pudding mix with 1 cup of half-and-half. Whisk until smooth and set aside.
4
In a stand mixer fitted with the whisk attachment, combine 1 cup of heavy whipping cream, 2 teaspoons of vanilla extract, and 1/4 cup of powdered sugar. Whip at medium speed until soft peaks form.
5
Gently fold the prepared pudding mixture into the whipped cream until fully incorporated and smooth. Fill a pastry bag fitted with a #21 (or standard star) tip with this vanilla custard filling.
6
Once the cupcakes have cooled, insert the tip of the pastry bag into the center of each cupcake and pipe in the custard filling, taking care not to overfill.
7
Next, prepare the chocolate ganache. In a medium saucepan, combine 1 cup of heavy cream and 1/4 cup of light corn syrup. Heat over medium until the mixture comes to a simmer.
8
Remove from heat and add the finely chopped 8 ounces of semisweet chocolate. Cover and let stand for 8 minutes. Stir until smooth, returning to low heat if necessary.
9
Gently stir in 1/2 teaspoon of vanilla extract until the ganache is silky and even. Allow it to cool until slightly thickened; you can refrigerate it for quicker cooling, stirring occasionally.
10
Dip the tops of each filled cupcake into the cooled ganache, ensuring an even coating. Place the ganache-topped cupcakes on a wire rack to set, with wax paper or a cookie sheet underneath to catch any drips.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Boston Cream Pie Cupcakes?
They are a cupcake-sized version of the classic Boston Cream Pie dessert, featuring a yellow cake base, a vanilla custard filling, and a chocolate ganache topping.
What type of cake mix is recommended for the base?
The recipe calls for an 18.5-ounce box of Butter Recipe Cake Mix to create a moist and flavorful cupcake base.
How do I make the vanilla custard filling?
The filling is made by combining French vanilla instant pudding mix with half-and-half, then folding it into a homemade whipped cream made from heavy whipping cream, vanilla, and powdered sugar.
What is the topping for these cupcakes?
The cupcakes are topped with a rich, silky chocolate ganache made from semisweet chocolate, heavy cream, light corn syrup, and vanilla extract.
How many ingredients are needed for this recipe?
There are 8 main ingredients: Butter Recipe Cake Mix, French vanilla instant pudding mix, half-and-half, heavy whipping cream, vanilla extract, powdered sugar, light corn syrup, and semisweet chocolate.
Do I need to bake the cupcakes before filling them?
Yes, the yellow cupcakes should be baked according to the box instructions and allowed to cool completely on a wire rack before you add the filling.
What is the best way to fill the cupcakes?
Use a pastry bag fitted with a #21 or standard star tip. Insert the tip into the center of the cooled cupcake and pipe the custard filling inside.
How do I make the chocolate ganache smooth?
Heat heavy cream and corn syrup until simmering, pour over chopped chocolate, let it sit for 8 minutes covered, then stir until smooth.
Why is light corn syrup used in the ganache?
Light corn syrup is added to the ganache to give it a glossy, silky appearance and a smooth consistency.
Can I use regular vanilla pudding instead of French vanilla?
While French vanilla provides a richer flavor, you can substitute it with regular vanilla instant pudding mix if necessary.
How do I prevent the custard filling from being too runny?
Ensure you whisk the pudding mix with 1 cup of half-and-half and whip the heavy cream until soft peaks form before gently folding them together.
Should the cupcakes be warm when I dip them in ganache?
No, the cupcakes should be completely cooled and filled before being dipped into the slightly thickened, cooled ganache.
How long should the chocolate and cream sit before stirring the ganache?
The recipe recommends letting the mixture stand covered for 8 minutes to allow the chocolate to melt properly before stirring.
What should I do if the ganache is too thin for dipping?
You can refrigerate the ganache for a short period, stirring occasionally, until it reaches a slightly thickened consistency suitable for dipping.
What kind of chocolate should be used for the ganache?
The recipe specifies 8 ounces of finely chopped semisweet chocolate for the best balance of sweetness and richness.
Do these cupcakes require refrigeration?
Yes, because the filling contains pudding and whipped cream, and the ganache contains cream, these cupcakes should be stored in the refrigerator.
Can I make these for a party?
Absolutely! These cupcakes are perfect for parties, family gatherings, or any special occasion because they offer a beautiful presentation and classic flavor.
How do I ensure an even coating of ganache on the cupcakes?
Gently dip the tops of each filled cupcake into the cooled ganache and allow any excess to drip off while setting on a wire rack.
What is the purpose of the powdered sugar in the filling?
Powdered sugar is added to the heavy whipping cream to provide a hint of sweetness and help stabilize the whipped cream structure.
How do I avoid overfilling the cupcakes?
Pipe the filling slowly into the center of the cupcake and stop as soon as the top of the cupcake begins to slightly bulge or the filling reaches the surface.
What equipment is best for whipping the cream?
A stand mixer fitted with a whisk attachment is ideal for whipping the heavy cream to the correct consistency.
Can I use milk instead of half-and-half for the pudding?
The recipe calls for half-and-half to create a richer, thicker custard, but whole milk can be used as a substitute if needed, though it may change the texture slightly.
Is it necessary to chop the chocolate for the ganache?
Yes, finely chopping the semisweet chocolate ensures that it melts evenly and quickly when the hot cream is poured over it.
What should I place under the wire rack when setting the ganache?
Place wax paper or a cookie sheet underneath the wire rack to catch any chocolate drips for easy cleanup.
How much vanilla extract is used in total?
A total of 2.5 teaspoons of vanilla extract is used: 2 teaspoons for the custard filling and 0.5 teaspoons for the ganache.
Can I use a different piping tip?
Yes, any standard star tip or even a plain round tip will work for inserting the filling into the cupcakes.
How many cupcakes does the recipe make?
The yield depends on the cake mix box instructions, but a standard 18.5-ounce mix typically makes about 24 cupcakes.
Is the custard filling cooked?
No, this recipe uses an 'instant' custard method by combining instant pudding mix with whipped cream, so no additional cooking is required for the filling.
What makes this a 'Decadent' version?
The combination of the rich butter cake, the double-vanilla cream filling, and the high-quality semisweet chocolate ganache creates a more luxurious experience than a standard cupcake.
How long do these cupcakes take to set?
Once dipped, the ganache should set on a wire rack for at least 15-30 minutes, or until the chocolate is firm to the touch.