Daddy’s Boston Cream Cupcakes Recipe
Indulge in these delightful Daddy’s Boston Cream Cupcakes, featuring a moist yellow cake filled with creamy vanilla pudding and topped with a luscious chocolate ganache. Perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour (including chilling)
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cupcakes:
- 1 box yellow cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
Vanilla Pudding Filling:
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
Chocolate Ganache:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a muffin tin. Prepare and bake the yellow cake batter in liners. Let cool.
- Make Vanilla Pudding: Whisk together pudding mix and milk until thickened. Refrigerate.
- Prepare Ganache: Heat cream, add chocolate, corn syrup, vanilla, and salt. Let cool slightly.
- Fill Cupcakes: Hollow out centers, fill with pudding. Top with ganache. Chill before serving.
Notes
- You can substitute homemade cake or custard if preferred.
- Store cupcakes covered in the refrigerator for up to 3 days. Best served chilled or at room temperature.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 27g
- Sodium: 260mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
