There is something timeless about the combination of fluffy yellow cake, cool vanilla cream, and a rich, glossy chocolate glaze. While a full-sized Boston Cream Pie is a showstopper, I’ve always found that turning this classic into Boston Cream Pie Cupcakes makes them even better. They are perfectly portioned, easier to serve, and—let’s be honest—you get a better frosting-to-cake ratio in every single bite.

Why I Love This Recipe

I am a sucker for “surprise inside” desserts. These cupcakes look like standard vanilla treats from the outside, but once your guests take a bite, they’re met with a hidden pocket of smooth vanilla pudding. It’s a sophisticated dessert that doesn’t require a culinary degree to master.

If you enjoy the creamy texture of a no-bake Oreo cream pie, you will absolutely fall in love with the custard-like center of these cupcakes. They bridge the gap between a snackable treat and an elegant plated dessert.

The Ingredients

To make these bakery-quality treats at home, you’ll need a few pantry staples and some fresh dairy:

• All-Purpose Flour: 1 cup
• Baking Powder: 1 tsp
• Salt: ¼ tsp
• Unsalted Butter: ½ cup (make sure it’s room temperature for easy creaming)
• Granulated Sugar: ½ cup
• Large Eggs: 2
• Vanilla Extract: 1 tsp
• Milk: ½ cup (whole milk works best for a rich crumb)
• Vanilla Pudding: 1 cup (you can use instant or homemade)
• Heavy Cream: 1 cup
• Semi-Sweet Chocolate Chips: 1 cup

Swaps and Notes

• The Cake: If you are in a time crunch, you can use a boxed yellow cake mix. I often use cake mix cookies as a shortcut for other desserts, and the same logic applies here—just follow the box instructions for cupcakes.
• The Filling: For an even deeper flavor, use French Vanilla pudding or even a thick pastry cream.
• The Glaze: If you prefer a sweeter topping, you can use milk chocolate chips, though semi-sweet provides that classic dark contrast the recipe is known for.

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Step-by-Step Instructions

1. Prep and Mix Dry Ingredients

Preheat your oven to 350°F (175°C) and line a standard muffin pan with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures your leavening agent is evenly distributed so your cupcakes rise perfectly.

2. Cream the Butter and Sugar

In a separate large bowl (or a stand mixer), beat the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

3. Combine Wet and Dry

Add the dry ingredients and the milk to the butter mixture alternately. Start with a bit of flour, then some milk, ending with the flour. Mix gently—overmixing at this stage will lead to a tough, dense cupcake.

4. Bake and Cool

Divide the batter evenly among the 12 liners. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Transfer them to a wire rack to cool completely. Tip: Do not try to fill them while they are warm, or the pudding will melt!

5. Fill the Centers

Once cooled, use a small paring knife or a cupcake corer to remove a small circle from the center of each cupcake (about halfway down). Spoon or pipe about a tablespoon of vanilla pudding into each hole.

6. Make the Ganache

Heat your heavy cream in a small saucepan until it just begins to simmer (do not let it boil). Pour the hot cream over the chocolate chips in a heat-proof bowl. Let it sit untouched for 5 minutes, then stir gently until it transforms into a smooth, shiny glaze.

7. Finish and Set

Spoon a generous amount of the chocolate ganache over the top of each cupcake, allowing it to slightly drip over the edges. Let the ganache set at room temperature or in the fridge before serving.

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Tips for Success

• Room Temperature Ingredients: Ensure your eggs and milk are at room temperature so the batter emulsifies properly.
• The “Core” Secret: Don’t throw away the cake pieces you cut out! You can snack on them or crumble them over chocolate chip banana bread for a fun topping.
• Clean Drips: For the cleanest look, use a squeeze bottle to apply the ganache.

Serving Suggestions and Pairings

These cupcakes are rich, so they pair beautifully with a cold glass of milk or a strong cup of black coffee. If you are hosting a brunch, they serve as a fantastic sweet finish after a savory 3-ingredient egg wrap.

For a holiday spread, they look beautiful next to other individual treats like hot chocolate cookie cups.

Nutritional Information (Per Serving)

• Calories: 310 kcal
• Fat: 18g
• Carbohydrates: 34g
• Protein: 4g
• Sugar: 22g

Storage and Leftover Tips

Because of the dairy-based pudding filling, these cupcakes must be refrigerated. Store them in an airtight container for up to 3 days. If you need to stack them, place a layer of parchment paper between the layers, though I recommend keeping them in a single layer to keep the ganache looking pretty.

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Final Thoughts

These Boston Cream Pie Cupcakes are a nostalgic trip in every bite. They take a little extra effort with the filling and the glaze, but the look on people’s faces when they find that creamy center makes it all worth it.

What do you think? Did you find the filling step easy, or do you have a secret cupcake filling hack? Let me know in the comments below! If you loved this recipe, please give it a share and follow for more sweet inspirations.