How To Make Boston Cream Pie Cupcakes
You only need 4 ingredients to whip up this boston cream cupcakes! Enjoy bites of vanilla pudding in between soft layers of cupcake.
- cooking spray
- 1 box vanilla cake mix, (plus ingredients called for)
- 2 cups milk
- 3.4 oz instant vanilla pudding mix, (1 package)
- 3⁄4 cup heavy cream
- 1½ cups semisweet chocolate chips
Preheat the oven to 350 degrees F and spray a 12-cup muffin tin with cooking spray. Prepare cake mix according to package directions.
Divide batter among cups and bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean.
While cupcakes cool, in a small bowl, combine the milk and vanilla pudding mix. Whisk for 2 minutes, then let stand for 3 minutes until thick.
In a small saucepan over low heat, heat the heavy cream until it bubbles. Place the chocolate chips in a heatproof bowl and pour over hot cream. Let stand for 2 minutes, then whisk until smooth.
Let the cupcakes cool slightly, then remove from muffin tin and half crosswise.
On cupcake bottoms, spoon the vanilla pudding. Top with cupcake tops and spoon over ganache.
Serve and enjoy!
- Sugar: 24g
- Calcium: 395mg
- Calories: 1781kcal
- Carbohydrates: 50g
- Cholesterol: 620mg
- Fat: 174g
- Fiber: 2g
- Iron: 2mg
- Monounsaturated Fat: 50g
- Polyunsaturated Fat: 7g
- Potassium: 477mg
- Protein: 12g
- Saturated Fat: 108g
- Sodium: 417mg
- Trans Fat: 1g
- Vitamin A: 6660IU
- Vitamin C: 3mg
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