Heavenly Boston Cream Cupcakes

Why I Love This Recipe

I love how these cupcakes magically combine the best elements of Boston cream pie: a soft cake, rich custard, and glossy chocolate glaze. They feel elegant yet playful, are surprisingly easy to assemble, and bring smiles at parties or cozy dessert moments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box vanilla cake mix

• 3 large eggs

• ½ cup milk

• ½ cup vegetable oil

• 1 tsp vanilla extract

• Pastry cream filling (from similar recipes):

  • 1 cup whole milk + 1 cup heavy cream, or use 1 box instant vanilla pudding mix with 2 cups cold milk

• Chocolate ganache:

  • 1 cup semisweet chocolate chips

  • ½ cup heavy cream

  • 2 Tbsp light corn syrup or butter (for shine)

Directions

1. Make the cupcakes: Preheat oven to 350 °F. Mix cake mix, eggs, milk, oil, and vanilla until smooth. Divide batter into liners ¾ full and bake 17–19 min or until a toothpick comes out clean. Cool completely

2. Prepare the filling:

   • For pastry cream: Whisk egg yolks, sugar, and cornstarch, then temper with hot milk mixture. Cook until thick, cool, then chill at least 2 hours

   • Or use instant pudding: Whisk pudding mix with 2 cups cold milk until thick, then chill

3. Make the ganache: Heat cream (with corn syrup or butter) until steaming. Pour over chocolate chips, let sit, then stir until smooth. Cool until pourable

4. Fill cupcakes: Core each cupcake (leave base intact). Pipe 1–1½ Tbsp of pastry cream or pudding into center

5. Top with ganache: Spoon or dip each cupcake in ganache, allowing it to drip slightly .

6. Chill & serve: Refrigerate until ganache sets (30–40 minutes), then serve at room temp.

Servings and Timing

• Yields: 18–24 cupcakes (depending on pan and filling depth)

• Prep time: ~30 minutes (plus chilling)

• Bake time: ~18–20 minutes

• Chill time: ~2 hours (for pastry cream) + 30 minutes for ganache

• Total time: ~3 hours, best made ahead

Variations

• I swap half the pastry cream for instant pudding for quicker prep.

• I stir corn syrup into ganache for extra shine

• I use dark chocolate or milk chocolate chips to vary sweetness.

• I finish with whipped ganache for a fluffier frosting finish .

• I top with fresh berries or a dusting of cocoa powder for decoration.

Storage/Reheating

I store finished cupcakes in an airtight container in the fridge for up to 3 days. I let them come to room temperature (about 30 minutes) before serving to enjoy the best texture and flavor.

FAQs

1. Can I use instant vanilla pudding instead of pastry cream?

Yes—I often do. Whisk a box with 2 cups cold milk until thick, chill, and fill—quick and easy

2. How do I prevent soggy cupcakes?

Ensure cupcakes are fully cool before filling and don’t overfill—about 1 to 1½ Tbsp is perfect.

3. What’s the best ratio for shiny ganache?

A classic 1:1 ratio of chocolate to cream works well, with added corn syrup or butter for a glossy finish

4. Can I freeze these?

I freeze just the unfilled, un-frosted cupcakes for up to 2 months. Thaw, then fill and frost fresh .

5. Can I make these ahead for a party?

Absolutely. I make pastry cream and ganache ahead, fill the morning of, chill, and serve later—perfect for stress-free entertaining.

Conclusion

These Heavenly Boston Cream Cupcakes bring all the charm of Boston cream pie into a fun, handheld form. With soft cake, creamy filling, and glossy ganache, they’re always a crowd-pleaser. I love making them ahead for events or just because—they’re perfect for indulgent, elegant snacking.