What flavor of cake mix works best for this recipe?
For this particular recipe, you could use a Vanilla, White, or Yellow Cake mix. I like the look of Yellow Cake mix with this recipe, the most, but really any cake mix would work well.
If you are a huge chocolate lover, you could even use a chocolate or devils food cake mix, and use this recipe.
Could I use cook and serve pudding for this recipe, instead of instant?
For this recipe, we have only used it, making instant pudding. You could try making the cook and serve pudding, but you will want to be sure it cools completely, and you follow the directions on the box, very carefully.
We highly recommend instant, but we do think that cooke and serve would also work.
Watch how to make another one of our favorite chocolate dessert recipes, here:
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This No Bake Eclair Cake is light and rich and the same time. It is so rich and creamy, you won’t be able to resist. Plus that chocolate layer on top, really adds to the chocolatey goodness. It really is like an eclair in cake form.
Watch how to make this recipe, here:
Boston Cream Pie Cupcakes Recipe
Ingredients
- 15.25 ounces yellow cake mix
- 3.4 ounces French vanilla pudding mix
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- ¼ cup milk
- ½ cup sour cream
Ganache
- 1 cup heavy whipping cream
- 12 ounces semi sweet chocolate chips
Instructions
- Make cupcakes according to directions on box. We have used a yellow cake mix and French vanilla cake mix for the cupcake part. Both flavors of cake mix taste great for the cupcakes.
- In a medium sized mixing bowl 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.
Ganache
- Heat cream in sauce pan until it comes to a boil. Remove from heat.
- Dump chocolate chips into a mixing bowl and pour heated whipping cream over chocolate.
- Stir to mix together. Let cool slightly.
- Frost each cupcake with a layer of ganache.
- Keep in refrigerator until ready to serve.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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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
When making as a cake instead of pie, what size pan do you use, the 13×9? Is it difficult spreading the cake batter over the cream?
You can also place jar opener pads (or that rubber shelving cut to fit ) under cupcakes and cakes to keep them from slipping when transporting. I do suggest a cupcake and cake holder for transporting both.
I was asked to make a Boston Cream Pie Cupcake for a work event. Something I’ve never made myself before. Of course, Six Sisters was my first stop because I know you have good stuff. I made it with a french vanilla extra moist Duncan Hines cake mix. For the cream I used White Chocolate pudding mix (the store was out of vanilla) and I didn’t realize I was out of Sour Cream until I was too late, but I did have low fat Greek Yogurt on hand. It was FANTASTIC! My family loved it and have begged me to make them again. (I made them 3 days ago, and they are begging for more.)
I don’t have a lot of favorites, but when it comes time for my birthday I love a good Boston Cream Pie. I have struggled with making one myself, and so has my family. Often we have just ended up with a store made substitute – ugh. Then one of my two amazing daughters found this recipe and ***BINGO*** we have a winner. Problem solved. Thank you ladies and Heck Fridays, you made my birthday.
I tried to make the filling twice and couldn’t figure out why it wouldn’t peak. Turns out reading the comments first would have told me not to actually make the pudding 🙁
This doesn’t list what kind of cake mix to buy
Vanilla or yellow cake mix works great with these cupcakes. Thanks for bringing that to our attention. We will edit the post so that there is no confusion.
Im confused so afrer you add ganache you then heat milk and add to cholcolate for what? Or should step 3 and 4 be dine before you add the frosting? Also you didnt include cake mix in shopping list, sorry i already have pregnancy brain and this is a little confusing to me.
Hi Jessica, Sorry the recipe was hard to understand. I went out and fixed it. Hopefully you can follow it better. Let us know if you still have any questions. And I added in the cake mix to the ingredients! Thanks!
The store I used only had regular French vanilla pudding that you have to cook. Can I use that?
Hi Kris. I just pulled out some instant pudding mix out of my pantry. To make it into pudding, it calls for 2 cups milk. For this recipe we use 1 1/2 cups heavy whipping cream along with other ingredients. So I’m not sure how you would make the adjustments for the cook n serve pudding, and then add in those other ingredients. I’m sorry I don’t have more answers for you. I’m thinking if you follow the recipe on the box for cook and serve, and add less liquid than asked for so it’s thicker, then add in the other ingredients when it’s cooled, it might be close. But I think it will take a little trial and error. (And that can add up)
Just wanted to comment on this recipe!
I’m a culinary student and feel I’m pretty picky about food quality… but MAN, were these ever good!!! Followed the recipe exactly. Used a Pillsbury yellow cake mix for the base. I was unsure about some of the ingredients in the filling but followed it exactly and it was great! Although I served them the same day I made them, I really thought these improved after being stored overnight in the fridge. (Cover with Saran Wrap) they became incredibly moist! So much so, that I think I will always plan to make them the day before I need them. Thank you for this recipe!!
Hi Paulette. Our recipes are pretty user friendly. So glad you liked the cupcakes. I’m sure as a culinary student you have some amazing recipes!!