Description
Mini Boston Cream Pies are delightful bite-sized treats featuring soft yellow cupcakes filled with creamy vanilla pudding and topped with a rich chocolate ganache. Perfect for parties or a sweet snack, these adorable mini cakes combine the classic flavors of a Boston Cream Pie in a convenient cupcake form.
Ingredients
Scale
Cake
- 1 box yellow cake mix (2-layer size)
Filling
- 1 box vanilla instant pudding mix (3.4 oz)
- 1 cup cold milk
- 1/2 cup Cool Whip topping, thawed
Topping
- 2/3 cup cold heavy whipping cream
- 1 cup semi sweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350 degrees F to ensure it reaches the proper temperature before baking the cupcakes.
- Bake Cupcakes: Prepare the cake mix according to the package instructions and bake for 24 cupcakes. Once baked, allow the mini cakes to cool completely to room temperature before further handling.
- Make Pudding: Beat the vanilla instant pudding mix with cold milk using a whisk for 2 minutes until smooth. Let it stand for 5 minutes so it firms up.
- Slice Cupcakes: Using a serrated knife, carefully cut each cupcake horizontally in half to create a top and bottom.
- Prepare Filling: Gently whisk the thawed Cool Whip into the pudding mixture for a lighter filling. Spoon about 1 tablespoon of the pudding mixture onto each cupcake bottom and then place the top halves back on.
- Make Ganache: Heat the cold heavy whipping cream in a small saucepan over low heat until just boiling. Remove from heat and stir in the semi sweet chocolate chips until fully melted and smooth.
- Cool Ganache: Let the chocolate ganache sit for about 15 minutes until it thickens enough to coat the back of a spoon.
- Assemble Topping: Spoon approximately 2 teaspoons of the thickened chocolate ganache onto the top of each mini Boston cream pie to finish them.
- Optional Variation: You can bake the mini cakes in paper liners and instead of slicing horizontally, cut a small plug from the center top, fill with pudding, replace the cake plug, and then top with ganache for a different presentation.
Notes
- Make sure cupcakes are completely cooled before slicing to prevent crumbling.
- Whisk the pudding and milk thoroughly to avoid lumps and ensure smooth custard.
- Allow ganache to thicken sufficiently to get a good coating that won’t run off the cakes.
- The alternate filling method is great if you prefer not to slice cupcakes in half.
- Use a serrated knife for clean cuts through the cupcakes.
