Boston Cream Pie Cupcakes
Delicious cupcakes filled with creamy pastry cream and topped with rich chocolate ganache, perfect for sharing or enjoying solo.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup pastry cream (or vanilla pudding)
- 1 cup heavy cream
- 2 cups powdered sugar
- 1/2 cup chocolate ganache (or chocolate frosting)
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- Mix the yellow cake mix, eggs, vegetable oil, and water until smooth.
- Divide the batter evenly into the cupcake liners and bake for 18-22 minutes.
- Let the cupcakes cool completely before moving on to the next step.
- Use a small knife to cut a hole in the center of each cupcake and fill it with pastry cream.
- Beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Frost the filled cupcakes with the whipped cream.
- Drizzle or spread chocolate ganache on top of each cupcake.
- Serve and enjoy!
Notes
For an easy filling method, use an apple corer or a piping bag. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 18g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg