Boston Cream Cupcakes

Boston Cream Cupcakes
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Boston Cream Cupcakes, ladies and gentlemen. Moist yellow cake is filled with a rich, creamy pudding and topped with a glossy, decadent layer of chocolate ganache. I could eat one every day for the rest of my life and die a happy, content woman. That is, if all of my children turn out to be loving, law-abiding citizens who come to visit me frequently AND bring me a Boston Cream Cupcake. Then. Yes, then I could die a happy and content woman. Truly I could. These cupcakes are that good.

If you love to bake and don’t mind spending a little bit of time doing so…

make these, man.

Make them and love them and consider yourself a prime candidate for happy contentment.
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Let me show you how to go about the task….

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1. Grab yourself a yellow cake mix. Pour the contents of the box into a large mixing bowl or your stand mixer.

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2. Add 1 box of white chocolate pudding. Now don’t stress yourself out if you can’t find white chocolate pudding. Vanilla pudding will work fine as well. I like the White Chocolate for this recipe because it has a more subtle, creamy flavor than the vanilla. But do not cry yourself a river if you can’t find it. All will be well with the vanilla.
3. Add 1/3 cup flour to the mixer and toss the ingredients around a bit to incorporate.
4. Add 4 eggs, 1 small (6 ounce) container vanilla yogurt, 1 teaspoon vanilla, 1 1/2 cups water and 1/3 cup canola or vegetable oil. Mix on low for 1 minute. Then scrape the sides and bottom of the mixing bowl with a rubber spatula. Mix on medium speed for two minutes or until the batter thickens slightly and gets nice and glossy. Love a glossy batter, don’t you?

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5. Line some muffin tins with cupcake liners. Fill the liners ONLY HALF WAY FULL of batter.

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Since we are going to pour some decadant chocolate ganache over the top of the cupcakes we want to be sure there is a little bit of liner poking up along the edges of the cupcakes to catch all of the ganache. If you end up getting them a bit full, don’t cry or anything ok? Just take a sharp knife and cut the rounded portion of the cupcake off. You can still make the ganache work.
6. Bake your cupcakes at 350 degrees for 13-18 minutes depending on how fast your oven cooks things. You can check their “done-ness” by inserting a toothpick into the center of a cupcake. If it comes out clean you are good to go.
7. Let the cupcakes cool in the pan for 5 minutes. Then remove them to a wire rack and let them cool completely.

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8. While your cupcakes cool get busy making the ganache. Pour 1 cup semi sweet chocolate chips into a medium-sized mixing bowl.

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9. Add 3/4 C whipping cream. Pop the bowl in the microwave for 30 seconds at a time, stirring after each cooking interval.

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When you have a mixture that looks like this, add 1/2 teaspoon vanilla and a dash of salt. Stir it in to combine. (See complete Chocolate Ganache Tutorial Here). Allow it to sit and cool for about 30 minutes. It will thicken up nicely for you.

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10. To make the filling place a large (5.1 ounce) box of instant vanilla pudding into your stand mixer. Add 3 cups whipping cream and beat the mixture until it is nice and thick. This will happen pretty quickly. Make sure not to let it get TOO thick. You are looking for the texture that is thicker than pudding, but not as thick as whipped butter.

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11. Spoon the filling into a pastry bag with a round open tip at the end of it. Once the cupcakes have cooled, pipe some filling into each cupcake.

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Like this.

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12. Once your ganache has thickened up (should be the consistency of thin pudding) pour some of it over the top of each cupcake.

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Hello beautiful. 🙂
13. Refrigerate for an hour before serving. They can also be made up to a day in advance.

Enjoy!

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Boston Cream Cupcakes

Total Time: 1 hour, 30 minutes

Yield: 35 cupcakes

Ingredients

CUPCAKES:
1 box yellow cake mix
1/3 C flour
1 (3.3 ounce) box instant white chocolate pudding mix (vanilla pudding is fine as well)
4 eggs
1 (6 ounce) container vanilla yogurt
1 t vanilla
1 1/2 C water
1/3 C canola or vegetable oil
FILLING:
1 (5.1 ounce) box instant vanilla pudding
3 C whipping cream
CHOCOLATE GANACHE TOPPING:
1 C semi sweet chocolate chips
3/4 C whipping cream
1/2 t vanilla
dash salt

Instructions

1. Grab yourself a yellow cake mix. Pour the contents of the box into a large mixing bowl or your stand mixer.
2. Add 1 box of white chocolate pudding. Now don't stress yourself out if you can't find white chocolate pudding. Vanilla pudding will work fine as well. I like the White Chocolate for this recipe because it has a more subtle, creamy flavor than the vanilla. But do not cry yourself a river if you can't find it. All will be well with the vanilla.
3. Add 1/3 cup flour to the mixer and toss the ingredients around a bit to incorporate.
4. Add 4 eggs, 1 small (6 ounce) container vanilla yogurt, 1 teaspoon vanilla, 1 1/2 cups water and 1/3 cup canola or vegetable oil. Mix on low for 1 minute. Then scrape the sides and bottom of the mixing bowl with a rubber spatula. Mix on medium speed for two minutes or until the batter thickens slightly and gets nice and glossy. Love a glossy batter, don't you?
5. Line some muffin tins with cupcake liners. Fill the liners ONLY HALF WAY FULL of batter.
Since we are going to pour some decadant chocolate ganache over the top of the cupcakes we want to be sure there is a little bit of liner poking up along the edges of the cupcakes to catch all of the ganache. If you end up getting them a bit full, don't cry or anything ok? Just take a sharp knife and cut the rounded portion of the cupcake off. You can still make the ganache work.
6. Bake your cupcakes at 350 degrees for 13-18 minutes depending on how fast your oven cooks things. You can check their "done-ness" by inserting a toothpick into the center of a cupcake. If it comes out clean you are good to go.
7. Let the cupcakes cool in the pan for 5 minutes. Then remove them to a wire rack and let them cool completely.
8. While your cupcakes cool get busy making the ganache. Pour 1 cup semi sweet chocolate chips into a medium-sized mixing bowl.
9. Add 3/4 C whipping cream. Pop the bowl in the microwave for 30 seconds at a time, stirring after each cooking interval.
When you have a mixture that looks like this, add 1/2 teaspoon vanilla and a dash of salt. Stir it in to combine. (See complete Chocolate Ganache Tutorial Here). Allow it to sit and cool for about 30 minutes. It will thicken up nicely for you.
10. To make the filling place a large (5.1 ounce) box of instant vanilla pudding into your stand mixer. Add 3 cups whipping cream and beat the mixture until it is nice and thick. This will happen pretty quickly. Make sure not to let it get TOO thick. You are looking for the texture that is thicker than pudding, but not as thick as whipped butter.
11. Spoon the filling into a pastry bag with a round open tip at the end of it. Once the cupcakes have cooled, pipe some filling into each cupcake.
12. Once your ganache has thickened up (should be the consistency of thin pudding) pour some of it over the top of each cupcake.
13. Refrigerate for an hour before serving. They can also be made up to a day in advance.
Enjoy!
http://jamiecooksitup.net/2013/03/boston-cream-cupcakes/

Recipe from Jamie Cooks It Up! 

Boston Cream Cupcakes from Jamie Cooks It Up!

 



Post a comment!

17 Comments

  1. 1
    Tori
    March 8, 2013 at 7:49 am

    Thank you, thank you! This recipe couldn’t have come at a better time! A friend I haven’t seen in ages is coming home for Spring Break and we’re getting together tomorrow to do some baking, but I had no idea what to bake! I’m going to try making these from scratch instead of using boxed cake mix, etc. Hopefully we’re up for the challenge!

    Thanks again; these look AMAZING!

  2. 2
    Sherilsl
    March 8, 2013 at 11:03 am

    With the Ganach at what point do you add the vanilla and salt? Is it once the chocolate is melted?

  3. 3
    Sherilsl
    March 8, 2013 at 11:04 am

    Oops sorry ganache

    • 4
      Jamie
      March 8, 2013 at 11:29 am

      Sherilsl,
      Thanks for catching my error. Add it the vanilla and salt when the cream and chocolate are all melted together.
      Good luck!
      ~Jamie

  4. 5
    Dee
    March 8, 2013 at 2:01 pm

    I was wondering if you could use the regular cook and serve pudding mix as I can’t abide the instant variety — for some reason they just make my teeth stand on edge for lack of a better way to describe it.

    • 6
      Jamie
      March 11, 2013 at 7:16 am

      Hi Dee,
      I haven’t ever tried it with cook and serve pudding. Not sure how the texture would work, as well as how the whipping cream would stand up to the cooking method. Let me know if you try it and how it goes. 🙂
      ~Jamie

  5. 7
    Carol D.
    March 8, 2013 at 2:41 pm

    Oh, my!

  6. 8
    March 8, 2013 at 3:50 pm

    I hope your family appreciates you :).

  7. 9
    Tania Gomez
    September 17, 2013 at 10:04 am

    If I make these for my daughters birthday school treat- will they be ok to sit out for a few hours or is this not the recipe for that?

    • 10
      Jamie
      September 19, 2013 at 6:20 am

      Tania,
      Unfortunately, they do need to stay in the fridge. I think you would be ok to leave them out for 30 minutes or so, but not much past that. Good luck!
      ~Jamie

  8. 11
    Gypsy Rose
    March 14, 2014 at 2:51 am

    Thanks Jamie, will I be able to freeze these? I could always add the chocolate, topping as I go, which is what I usually do. Just don’t know if the filling will hold up. One person, 35 cupcakes, not good.

    • 12
      Jamie
      March 17, 2014 at 11:08 am

      Gypsy,
      The cupcakes and filling will freeze fabulously for you. I would add the chocolate about an hour before you are ready to serve. It will stay nice and shiny for you that way. Good luck!
      ~Jamie

  9. 13
    Dana
    April 6, 2014 at 7:04 pm

    Help! I wanna be a good cook but I struggle. I made these today and they all fell and were a little too dense what could I have done wrong? ps Im new to this website but I love it!

    • 14
      Jamie
      April 7, 2014 at 7:38 am

      Dana,
      I have had the same thing happen to me, when I use a generic cake mix or even a Betty Crocker cake mix. I have found Duncan Hynes to work out the best. Might this have been your trouble?
      ~Jamie

      • 15
        Dana
        April 7, 2014 at 12:25 pm

        Thank you:) Thats prob it because i had to use a white cake mix Duncan Hines cuz I’m in canada and couldn’t find the yellow anywhere. Ill give it another try. 🙂 thanks for getting back to me.

  10. 16
    Caroline
    May 6, 2014 at 7:22 pm

    So you mix the filling until it gets thick enough to fill the cupcakes but not TOO THICK right? What do you do if it gets too thick? Add water? Or more whipping cream? OH.. Is heavy cream the same thing as whipping cream?

  11. 17
    Rhonda
    May 7, 2014 at 6:14 pm

    My daughter is graduating from college in another city. I wanted to make as much of the cupcake ahead of time. I’m comfortable with making the cupcake and the filling ahead of time, but I’m not sure about the Ganache topping. Can I make it ahead? I will put it all together once I get to the party place.

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