Name: Boston Cream Pie Cupcakes with Vanilla Pudding and Chocolate Ganache Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 tsp baking powder; ¼ tsp salt; ½ cup unsalted butter, room temperature; ½ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup milk; 1 cup vanilla pudding; 1 cup heavy cream; 1 cup semi-sweet chocolate chips

I absolutely adore this Boston Cream Pie Cupcakes with Vanilla Pudding and Chocolate Ganache Recipe because it takes the classic flavors of the beloved Boston cream pie and transforms them into perfectly portioned, indulgent cupcakes. The soft vanilla cupcakes are filled with luscious vanilla pudding and topped with a glossy, rich chocolate ganache that always feels like a special treat. Whenever I bake these, they disappear quickly, and I find myself savoring every bite thanks to the combination of creamy filling and silky chocolate. It’s a wonderfully comforting dessert that I love sharing with friends and family.

Why You'll Love This Boston Cream Pie Cupcakes with Vanilla Pudding and Chocolate Ganache Recipe

From the very first time I made these cupcakes, I was blown away by the flavor combination. The gentle vanilla base paired with the creamy pudding filling nestled inside creates a delightful surprise in every bite. And then the chocolate ganache on top brings it all together with that perfect balance of sweetness and richness. It’s the kind of dessert that delivers layers of texture and flavor without being overwhelming.

What I truly appreciate about this Boston Cream Pie Cupcakes with Vanilla Pudding and Chocolate Ganache Recipe is how approachable it is. You don’t need fancy ingredients or complicated steps. The batter is straightforward, the pudding adds effortless creaminess, and the ganache is just a simple mixture of warm cream and chocolate that anyone can master. It’s one of those recipes I feel confident making even when I want a beautiful dessert with minimal stress.

These cupcakes are perfect for so many occasions. I love making them for a weekend gathering because they always impress without requiring me to bake an entire layer cake. They also shine at holidays and birthday parties where everyone appreciates a nostalgic yet refined treat. Honestly, this recipe stands out because it delivers classic Boston cream pie flair in the most charming, convenient form possible.

Ingredients You'll Need

The image shows nine cupcakes on a black wire cooling rack placed on a white marbled surface. Each cupcake has a thick, shiny dark chocolate frosting layer on top, smooth and glossy in texture. One cupcake in the middle is broken open, revealing a soft, pale yellow inside with a light texture. To the right of the cupcakes, there is a white bowl with creamy melted white chocolate and a small container of dark chocolate sauce, some of which is slightly smeared. A woman's hand holds a cupcake on the bottom left corner, showing the cupcake wrapper's ridged texture. The scene is bright and clean, focusing on the rich chocolate details of the cupcakes photo taken with an iphone --ar 4:5 --v 7

This recipe relies on simple, classic ingredients that each play an important role in creating that ideal cupcake experience. From the fluffy texture of the flour and baking powder to the creamy luxury of the pudding and ganache, every element is essential for flavor and mouthfeel.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

All-purpose flour: Provides structure and the perfect crumb for the cupcakes.
Baking powder: Helps the cupcakes rise nicely and stay light and fluffy.
Salt: Balances sweetness and enhances flavors overall.
Unsalted butter: Adds richness and moisture to the cupcakes.
Granulated sugar: Sweetens and contributes to a fine crumb texture.
Large eggs: Bind the ingredients together and give the batter body.
Vanilla extract: Infuses warm, aromatic flavor that’s key to Boston cream pie.
Milk: Keeps the batter tender and smooth.
Vanilla pudding: Creamy filling that adds luscious moisture inside each cupcake.
Heavy cream: Essential for making the smooth, silky chocolate ganache topping.
Semi-sweet chocolate chips: Melts into a glossy ganache, balancing sweetness with depth.

Directions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Preparing your pan ahead ensures even baking and easy cupcake removal.

Step 2: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This mixes your dry ingredients evenly, which helps with a consistent rise and texture.

Step 3: In a separate large bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy. This aerates the butter for a tender crumb. Then add the eggs one at a time, beating well after each addition. Finally, stir in the vanilla extract for that unmistakable classic flavor.

Step 4: Alternate adding the dry ingredients and milk into the butter mixture, beginning and ending with the dry ingredients. Mix gently just until combined - be careful not to overmix to keep the cupcakes soft and airy.

Step 5: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cupcakes cool completely on a wire rack before filling.

Step 6: Using a small knife or corer, carefully cut a small hole out of the center of each cooled cupcake. Spoon or pipe the vanilla pudding into each hollow to create that signature creamy surprise inside.

Step 7: For the chocolate ganache, heat the heavy cream in a small saucepan just until it starts to simmer—do not boil. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 5 minutes, then stir gently until the mixture is completely smooth and glossy.

Step 8: Spoon or spread the ganache over the filled cupcakes. Let them sit at room temperature or in the fridge until the ganache sets firmly. Now they’re ready to be devoured!

Servings and Timing

This recipe yields about 12 Boston Cream Pie Cupcakes, perfect for sharing with a small group or saving a few for later (though they rarely last that long!). The prep time is approximately 15 minutes, with about 20 minutes of baking, and additional 10 minutes to fill and frost. Including cooling and setting time, you’re looking at roughly 45 minutes from start to finish. It’s a manageable project whether you’re planning ahead for a special occasion or just craving a classic dessert.

How to Serve This Boston Cream Pie Cupcakes with Vanilla Pudding and Chocolate Ganache Recipe

The image shows a close-up of a cupcake with three layers. The base is a light yellow cake with a smooth, soft texture. On top of the cake layer, there is a thick, shiny dark chocolate glaze that slowly drips down the sides. The glaze is glossy and rich, creating a contrast with the pale cake. In the background, there are blurred similar cupcakes atop a white marbled surface. The focus is mainly on the front cupcake, showing the detail of the chocolate layer dripping. photo taken with an iphone --ar 4:5 --v 7

I love serving these cupcakes at room temperature because the ganache sets just enough to have a slight sheen but remains silky and soft under the bite. They pair beautifully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream on the side. For a touch of freshness, I sometimes add a few fresh berries or a sprinkle of powdered sugar to brighten the presentation.

Presentation-wise, I find these cupcakes look stunning arranged on a simple white platter, which makes the glossy chocolate topping pop perfectly. If I’m serving at a party, placing each cupcake in a pretty paper liner or cupcake stand elevates the experience for guests. They’re ideal for birthdays, afternoon tea, or any dessert tray where you want an individual, elegant treat with classic flavors.

For beverages, I often pair these cupcakes with a hot cup of coffee or black tea to cut through the richness. If I’m aiming for a celebratory vibe, a glass of sparkling wine or a lightly sweet white dessert wine works beautifully alongside. Non-alcoholic options like a chilled vanilla milkshake or creamy chai are also wonderful companions. These versatile cupcakes always feel special no matter the occasion, and serving ideas are endless!

Variations

I’ve experimented with a few tweaks to keep this Boston Cream Pie Cupcakes with Vanilla Pudding and Chocolate Ganache Recipe feeling fresh. For a gluten-free version, substituting a good-quality gluten-free flour blend works well, but be sure to adjust the baking powder slightly if needed for rise. The texture remains tender and the flavors intact. For a dairy-free option, I’ve had success using coconut cream instead of heavy cream to make the ganache, along with a dairy-free vanilla pudding.

To switch up the flavors, I sometimes add a splash of rum or bourbon to the vanilla pudding for a boozy twist that pairs magically with the chocolate ganache. You can also experiment with different fillings like pastry cream, lemon curd for a bright surprise, or even raspberry jam for a fruity contrast. Another fun variation is topping the ganache with crushed nuts or toasted coconut flakes to add crunch.

If you want to try a different texture, I recommend baking these as mini Boston Cream Pie cupcakes in a mini muffin pan for bite-sized indulgences. Alternatively, you can make the cake in a large pan, slice, fill, and glaze it as a traditional Boston cream pie, but cupcakes are so fun and portable in my opinion!

Storage and Reheating

Storing Leftovers

If you have any leftovers (though I doubt it), store your Boston Cream Pie Cupcakes with Vanilla Pudding and Chocolate Ganache in an airtight container in the refrigerator. I like to line the container with parchment paper and place another sheet between layers if stacking. They stay fresh for up to 3 days, and keeping them chilled helps maintain the pudding filling and ganache’s creamy texture.

Freezing

Freezing is possible but a bit tricky because of the delicate pudding filling. If you plan to freeze, I recommend doing so before filling and frosting the cupcakes. Wrap the cooled cupcakes individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep well for up to 2 months. When ready to enjoy, thaw fully at room temperature before adding pudding and ganache for the best results.

Reheating

I don’t usually reheat these cupcakes because you want to preserve the texture of the pudding and ganache, which are best enjoyed chilled or at room temperature. If you prefer them slightly warm, let them sit out of the fridge for about 15–20 minutes. Avoid microwaving directly as it can cause the ganache to become grainy or melt unevenly. If you must reheat, use short bursts at low power and watch closely.

FAQs

Can I use boxed vanilla pudding instead of homemade?

Absolutely! Boxed vanilla pudding works perfectly for this recipe and saves time. Just prepare it according to the package instructions, let it chill until thick, and use it as your filling. The flavor and texture blend beautifully with the cupcakes and chocolate ganache.

What kind of chocolate is best for the ganache?

Semi-sweet chocolate chips are my go-to because they strike a nice balance between sweetness and richness. You can also use high-quality baking chocolate chopped into small pieces for a smoother ganache and more intense chocolate flavor. Avoid milk chocolate if you prefer a less sweet topping.

Can I make the cupcakes ahead of time?

Yes! The cupcakes themselves can be baked up to 2 days in advance and stored frozen or refrigerated. I usually fill and frost them on the day of serving to keep the pudding fresh and ganache glossy. This makes prepping ahead very manageable for gatherings.

Is there a way to make the ganache thicker or thinner?

Definitely. For thicker ganache, use a bit less heavy cream or chill it slightly before spreading. For thinner ganache, add a small splash more warm cream and stir gently until you reach the desired consistency. Adjusting cream-to-chocolate ratio helps customize the topping perfectly.

Can I use a different flavor of pudding?

While vanilla keeps it classic, you can absolutely experiment with other flavors like chocolate or even coconut pudding to create a new twist. Just keep in mind that the flavor profile changes and may pair differently with the chocolate ganache. I recommend tasting as you go!

Conclusion

If you’re searching for a dessert that’s both nostalgic and irresistibly delicious, I cannot recommend this Boston Cream Pie Cupcakes with Vanilla Pudding and Chocolate Ganache Recipe enough. It’s a crowd-pleaser that feels fancy but is wonderfully simple to pull off. I hope you have as much fun making and enjoying these cupcakes as I do—they truly are a special treat that brings smiles every time.