Boston cream pie isn't actually a pie at all. It's is a spongey yellow butter cake filled with custard and topped with a chocolate glaze. What's Cooking America has a post with a brief history of the Boston cream pie. My cupcake recipe deviates a bit from an absolute traditional recipe because I use chocolate fudge frosting as a shortcut instead of a glaze.
I love baking from scratch, but I usually keep a few boxed cake mixes on hand. It's easy to dress up a boxed cake mix and make more unique cupcakes. Many of my recipes in my cupcake collection can be made using a boxed mix. Nobody has to know!
Adding a filling to cupcakes adds a nice dimension, and it's not hard to do. I use an apple corer to remove the centers of the cupcakes.
Boston Cream Pie Cupcakes
- 1 package instant vanilla pudding mix
- 2 cups milk cold
- Bake cupcakes per package instructions. Allow to cool completely.
- Prepare pudding according to package instructions.
- Use an apple corer to remove the centers of each cupcake.
- Transfer filling to a piping bag with a large tip. Fill each cupcake with pudding.
- Frost the cupcakes with the chocolate icing.
Step by Step Photos and Recipe Notes
Bake cupcakes per package instructions. The ingredients listed in the recipe section of this post are for Duncan Hines cake mix. If you use a different brand, use the ingredients that your box calls for instead of what's listed in the recipe card.
Allow the cupcakes to cool completely before filling. If you don't, you will have regrets!
Prepare the pudding according to package instructions. Use an apple corer to remove the center of each cupcake.
Transfer the filling to a piping bag with a large tip. Fill each cupcake with the pudding.
Frost the cupcakes (using a piping bag with a tip is highly recommended!) Store in an airtight container.