Name: Boston Cream Pie Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 50 min
Yield: 24
Ingredients: 1 box of your favorite vanilla / yellow cake mix. We used King Arthur's Gluten Free Yellow Cake Mix.; 1 box of sugar free instant vanilla pudding; 2 cups of heavy whipping cream; 2 oz of unsweet baking chocolate; 2 tbsp of butter; 2 cups of powdered sugar; 1 tsp vanilla; 6-8 tsp of water

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I originally made these Boston Cream Pie Cupcakes years ago as part of a States Unit Study my now 21 year old was doing in middle school.

I came across the recipe a while ago and just knew I had to make them again. I changed a few things up from the original recipe, but I think they came out better than the first time.

My taste testers aka the kids LOVED them.

The best part about these cupcakes is they are super easy to make.

Cupcakes

First, you need to whip up a batch of your favorite vanilla/yellow cake mix. Yes, you can make the cake from scratch, but I’m all about easy. Our favorite is the King Arthur Gluten Free Yellow Cake Mix. Of all the gluten-free cake mixes I have tried over the years, King Arthur’s taste the most like regular yellow cake.

After your cupcakes are done baking, take them out to cool. While they are cooling, make your filling.

Vanilla Cupcakes for Boston Cream Pie Cupcakes

Vanilla Cupcake Filling

I wanted a thicker, more whipped cream consistency for the filling, so I used sugar-free vanilla pudding mixed with heavy whipping cream. I used the sugar-free because it was all I had on hand, plus I find it gives me more of the whipped cream consistency I wanted.

Making the cream for Boston Cream Pie Cupcakes

Just put the pudding package in a mixing bowl and add in two cups of heavy whipping cream, and beat the mixture until you have whipped cream!

Now that your cupcakes are cool, you need to cut a hole in the top for the filling. I take a butter knife and cut around the outer edge to form my hole. Cut off the excess cake from the top. You just cut off and set it aside.

Filling the cupcakes with cream for Boston Cream Pie Cupcakes

Now get a ziplock bag and fill it with your pudding, cutting off one of the corners. Use this like a decorating bag and fill your cupcakes. When you are done, put the top you cut off back on.

Chocolate Frosting for Cupcakes

Now you need to make the chocolate frosting that goes over the cupcakes.

You will need unsweet baking chocolate, butter, powdered sugar, vanilla, and water for the chocolate.

First, you’ll need to put the chocolate about 2 oz or 1/2 a bar of unsweet baking chocolate and your butter in a double boiler to melt. Once it’s melted, remove from heat and stir in 2 cups of powdered sugar and 1 tsp of vanilla until blended well. Add in 6-8 teaspoons of water until the mixture is pourable (not too thin but not too thick).

Making the chocolate frosting for Boston Cream Pie Cupcakes

Let the chocolate thicken just a bit. You don’t want it too runny, then with a spoon, pour it over your cupcakes.

Chill them in the fridge until you’re ready to eat! And enjoy!