Boston Cream Pie Cupcakes

October 24, 2016

All the great tastes of the classic Boston Cream Pie in a delicious cupcake...


Happy Monday Guys! I hope you had a good weekend.

It was quiet here. We took the kids out for an early morning nature hike at the local forest preserve. The weather was perfect for it.  A very fall-ish morning. Then, I spent some time with my 14 year old binge watching Stranger Things on Netflix.  Not very nature-like, but, it was really a really good show and I enjoyed hanging out with my teenager.  An all around good weekend.

But, alas, the weekend is over and it's the start of a new week.

That's OK..we have cupcakes.

Cupcakes with the great taste of the classic Boston Cream Pie, but, in smaller portions. Which equals less work and less guilt!  So nifty, right?

We start out with your basic French Vanilla (or yellow) cake mix and make according to the box instructions for cupcakes.  When they are completely  cooled, cut them in half.  Spoon your vanilla pudding filling on the bottom half  of your sliced cupcake and then, top it off with the other half.  We then pour on some glossy smooth chocolate icing.  So simple and they are out of this world-good.

Such a great way to start the week!


linking up & weekend potluck


Boston Cream Pie Cupcakes

by Table for Seven
Prep Time: 00:30
Cook Time: 00:30
Ingredients (24 cupcakes)
    FOR CUPCAKES
    • 1 box french vanilla cake mix ( plus ingredients)
    FOR FILLING
    • 1 box (3.4 oz) instant vanilla pudding
    • 1 cup cold milk
    • 1/2 cup whipped topping
    FOR CHOCOLATE TOPPING
    • 1 cup chocolate chips
    • 1 cup whipping cream
    Instructions
    Mix cake mix according to box directions for 24 count cupcakes. Let them cool completely.
    In a mixing bowl, whisk pudding mix and cold milk. Let it sit for 5 minutes. Fold in 1/2 cup whipped topping.
    With a sharp knife, slice cooled cupcakes in half. Spoon approx 1 TBSP of vanilla pudding mixture on bottom half. Cover with cupcake top.
    Melt chocolate and 1 cup whipping cream in a small saucepan over low heat or in microwave. Let it sit for 10 minutes. Spread over cupcakes. Store any leftover topping in covered container in refrigerator.
    Refrigerate cupcakes for 15 minutes before serving.  

    6 comments

    1. I've recently decided I like Boston Cream Pie--these cupcakes are making me have a craving :P

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    2. Coming from over Full Plate Thursday! These look delicious and my father in law would love these, thanks for sharing!!

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    3. Oh. My. These look so amazing! I've never tried Boston Cream Pie, but I think it's time to!

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    4. These look fantastic !:)
      I wish I could grab one and eat

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    5. Oh My Goodness Erin,
      What a fabulous cupcake and a great dessert! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
      Come Back Soon!
      Miz Helen

      ReplyDelete

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