Filled with cream and topped with rich chocolate, these cupcakes capture all the delicious flavor of a Boston Cream Pie in a single-serving form! Easy and soooo yummy!
I’ve never understood why they call it a pie, when it is SO obviously a cake, but Boston Cream Pie is one of my favorite desserts. There’s something about that filling that makes it so moist and flavorful!
These little creations are as easy as can be because they use a cake mix and instant pudding. Easy and delicious!!
Here’s how we made them: (printable recipe)
- One boxed yellow cake mix (plus water, oil and eggs to make according to package)
- One packet of Jell-O White Chocolate Instant Pudding (plus milk to make according to package)
- One cup of semi-sweet chocolate chips
- 6 Tablespoons of butter
- Cool Whip, or Butter Cream frosting (1 stick of (softened)butter with 3/4 cups of powdered sugar and 1 teaspoon of vanilla)
- 24 red Sixlets candies (as desired for decoration)
- Make cake mix according to package and divide into 24 cupcake liners placed in tins. Bake according to package, and cool.
- Make pudding according to package and spoon into a large zip-top bag. Refrigerate until use.
- Make chocolate sauce by melting chocolate chips and butter together in the microwave in 30 second increments, stirring between, until melted and smooth.
- If you are making butter cream for the top (this gives you a swirl on top that is more firm for transporting than Cool Whip): Beat together the butter cream ingredients until they are light and fluffy.
- Place either Cool Whip or butter cream in a zip-top bag fitted with a decorative tip.
- To assemble: use a cupcake corer (or a knife) to remove a core out of the center of each cooled cupcake.
- Cut the tip off the bag containing the pudding and pipe a dollop of pudding into the center of each cupcake.
- Trim the “core” a little bit (makes room for the pudding) and place the top of the core back on, covering the pudding with cake.
- Carefully spoon the warm chocolate over the top of each cupcake, gently pushing it toward the sides, but not over the sides.
- Allow chocolate to cool. It will firm up.
- Once it is completely cool, pipe Cool Whip or butter cream in a little swirl on top.
- Decorate using sixlets (or any other sprinkles or decorations you like!)
My thoughts: These really are delicious… I try to only “taste” my treats and give the rest away, but you better believe I finished this little cupcake…with a cup of coffee. Yum! I hope you get a chance to try them too! ~r
Here are some other fun uses for pudding! Click on a photo to see the recipe.