Boston Cream Pie Cupcakes Recipe
- Posted on
- 23 Comments
Boston Cream Pie Cupcakes Recipe:
(Recipe from Heck Fridays)
24 cake-mix yellow cupcakes, cooled and unwrapped (I used a butter golden mix)
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
Make cupcakes according to directions on box.
Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form. Cut each cupcake in half and add a dollop of filling. Put top back on cupcake and frost with ganache.
Ganache:
1 cup heavy whipping cream
12 oz semi-sweet chocolate chips
Heat cream in sauce pan until it comes to a boil. Remove from heat, pour over chocolate in a mixing bowl. Stir to mix together. Let cool slightly.
Keep in refrigerator until ready to serve.
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
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!
Hello,
These look awesome=I am making them for Thanksgiving dessert!
I have 2 questions: Can I make them a day ahead of time? How should they be stored? Well, 3. Do you have a trick for transporting them?
Thank a lot for sharing your recipe!
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!
Thanks for your quick response! They were such a hit!
I whipped the pudding a tad longer to keep them from getting gooey and soggy.
Also, with no time to get a cupcake holder, 12 cupcakes fit perfectly in a 13×9 baking pan-perfect for transporting.
Thanks again for the recipe-it’s a keeper!
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
I love this idea.
How do you get the ganache to look so neat?
@Kat Designed,
I take a serving spoon, fill it with the ganache and pour it in the center of the cupcake. I’ll use the spoon to slightly spread it around and let it cool. Hope that helps!
These were really really good! I had to make them after seeing them on pinterest a few weeks ago. I will probably cut the ganache in half next time though…I had lots left over even though I applied it generously.
@Tammy,
Thank you. I was wondering why this wasn’t done in the first place to save the mess!
Do you melt the chocolate chips before you add the cream? Or does the cream melt the chocolate chips? Thanks!
I LOVE them SO good!!
I am going to make another half a batch and take them to neighbors. I can use the ganache and cream filling recipe for other things too.
Can you use skim milk for the filling?
Sure! That is usually what I use!
New Follower : ) & just tried y’alls recipe and it was delicious!!!
boston creme pie is my daughters fav an i was thinking of making these for her baby shower do u think they will go good with the orange shorbet punch
I used my mom’s old recipe for Boston Cream Pie for the cake, but used this recipe for the cream and ganache and it was amazing! I was eating the cream right out of the bowl. Great recipe!
I made these for a birthday party and took them to the restaurant – they were a hit with the ladies AND the staff! =)These have indeed become a favorite of the family…
getting what is needed to make these over the weekend…cant wait to see how they turn out! they sound so perfect to keep the kids happy! thanks for a great recipe!!
Do I mix the pudding together 1st & then add other ingredients or just the packet? Sorry, I know it’s probably a dumb question ; )
Don’t mix up the pudding, just dump it in as one of the ingredients. And no question is a dumb question….we are so happy to help any way we can!
-The Six Sisters