I love these Boston Cream Pie Cupcakes because they bring all the classic flavors of the traditional dessert into a fun, handheld treat. The soft yellow cupcakes, creamy vanilla filling, and rich chocolate topping come together in a way that feels nostalgic, comforting, and absolutely irresistible. I always find these cupcakes perfect for parties, holidays, or when I want to make something that feels special without being complicated.
Why You’ll Love This Recipe
I like this recipe because it’s easy to make but tastes like it came from a bakery. I use simple ingredients, and the steps are very manageable, even on busy days. I also enjoy how each bite has a balance of fluffy cake, smooth custard, and glossy chocolate. For me, these cupcakes are always a crowd-pleaser and never last long once they’re served.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cupcakes
1 box yellow cake mix
3 large eggs
Vegetable oil
Water
For the vanilla cream filling
Milk
Granulated sugar
Cornstarch
Egg yolks
Butter
Vanilla extract
For the chocolate ganache
Semi-sweet chocolate chips
Heavy cream
Directions
I start by preparing the yellow cake mix according to the package instructions, combining the mix with eggs, oil, and water. I divide the batter evenly into a lined cupcake pan and bake until the cupcakes are golden and a toothpick comes out clean. Once baked, I let them cool completely.
While the cupcakes cool, I make the vanilla cream filling. I heat the milk in a saucepan, then whisk sugar, cornstarch, and egg yolks together. I slowly add the warm milk, return everything to the heat, and cook until thick. I remove it from the heat and stir in butter and vanilla, then let the cream cool.
I core the center of each cupcake and fill it with the vanilla cream. For the ganache, I heat the cream until just simmering and pour it over the chocolate chips, stirring until smooth. I spoon the chocolate ganache over each filled cupcake and let it set before serving.
Servings And Timing
I usually get about 12 cupcakes from this recipe.
Preparation time takes around 20 minutes.
Baking time is about 18 to 22 minutes.
Cooling, filling, and topping take another 30 minutes.
In total, I plan for about 1 hour and 15 minutes from start to finish.
Variations
I sometimes use homemade yellow cake instead of a box mix when I want a more from-scratch feel. For a richer filling, I like adding a little extra butter to the custard. I also enjoy using dark chocolate instead of semi-sweet for a deeper chocolate flavor. Occasionally, I add a touch of espresso powder to the ganache for a subtle twist.
Storage/Reheating
I store these cupcakes in an airtight container in the refrigerator for up to 3 days. I prefer eating them chilled or slightly softened at room temperature. I don’t recommend reheating them, as the cream filling and ganache are best enjoyed cool and smooth.
FAQs
Can I make these cupcakes ahead of time?
I often make them a day in advance and store them in the fridge until I’m ready to serve.
Can I use instant pudding for the filling?
I can use instant vanilla pudding if I’m short on time, though I prefer homemade custard for better flavor.
How do I core the cupcakes easily?
I usually use a small knife or a cupcake corer to remove the center cleanly.
Can I freeze Boston Cream Pie Cupcakes?
I don’t recommend freezing them once filled, as the cream texture can change after thawing.
What chocolate works best for the ganache?
I like using semi-sweet chocolate chips, but chopped chocolate bars also work very well.
Conclusion
I always enjoy making these Boston Cream Pie Cupcakes because they combine classic flavors with a fun presentation. They’re simple, elegant, and incredibly satisfying. Whenever I serve them, they disappear fast, and I know I’ll be making them again soon.
Boston Cream Pie Cupcakes are a fun twist on the classic dessert, featuring soft yellow cupcakes filled with smooth vanilla custard and topped with rich chocolate ganache. Perfect for parties, holidays, or whenever you want a handheld treat that feels extra special.
Ingredients
1 box yellow cake mix
3 large eggs
Vegetable oil (as called for on box)
Water (as called for on box)
2 cups milk
1/2 cup granulated sugar
2 tablespoons cornstarch
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Instructions
Preheat oven and prepare the yellow cake mix as directed on the box using eggs, oil, and water.
Line a muffin pan with cupcake liners and divide the batter evenly. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean. Let cupcakes cool completely.
To make the vanilla cream filling: Heat milk in a saucepan until steaming. In a separate bowl, whisk together sugar, cornstarch, and egg yolks. Slowly whisk in warm milk. Return mixture to saucepan and cook over medium heat, stirring until thickened. Remove from heat, stir in butter and vanilla. Let cool completely.
Core each cupcake and fill with the cooled custard using a spoon or piping bag.
For the ganache: Heat heavy cream until just simmering, then pour over chocolate chips. Let sit for 1 minute, then stir until smooth.
Spoon ganache over the top of each filled cupcake. Let set before serving.
Notes
Use homemade yellow cake for a more from-scratch version.
Dark chocolate can be used for a more intense ganache.
Instant vanilla pudding can substitute the custard in a pinch.
Add espresso powder to ganache for a mocha twist.
Best served chilled or slightly softened at room temperature.
