Name: Daddy’s Boston Cream Cupcakes Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box yellow cake mix (plus ingredients listed on the box – typically eggs, oil, and water); 1 package (3.4 oz) instant vanilla pudding mix; 2 cups cold whole milk; 1 cup heavy cream; 1 ½ cups semi-sweet chocolate chips; 2 tablespoons unsalted butter; 1 teaspoon vanilla extract; Pinch of salt

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If there’s one dessert that always brings a smile to my family’s faces, it’s Daddy’s Boston Cream Cupcakes. Imagine a fluffy yellow cupcake, filled with luscious vanilla pudding and crowned with a silky chocolate ganache—it’s a bite-sized twist on a classic favorite. These cupcakes are wonderfully nostalgic and incredibly easy to make, yet taste like something you’d find in a fancy bakery. Whether you’re baking for a special celebration or just craving something indulgent, Daddy’s Boston Cream Cupcakes always deliver that perfect combination of creamy, cakey, and chocolaty in every bite.

Daddy’s Boston Cream Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Daddy’s Boston Cream Cupcakes is that each ingredient plays a starring role, creating layers of flavor and texture that make these cupcakes unforgettable. Even better, you likely have most of these on hand already!

Yellow cake mix: The fluffy, classic base—using a boxed mix keeps things simple and foolproof.
Eggs, oil, and water: Essential for preparing the cake mix and getting that perfect rise and moisture.
Instant vanilla pudding mix: This is the shortcut to a creamy, dreamy filling that tastes homemade.
Cold whole milk: Makes the pudding extra rich and helps it set up beautifully.
Heavy cream: The secret to a glossy, decadent chocolate ganache that drapes over each cupcake.
Semi-sweet chocolate chips: Bring the deep, smooth chocolate flavor to the ganache topping.
Unsalted butter: Adds richness and a lovely sheen to the ganache.
Vanilla extract: Enhances both the filling and topping with warm, aromatic sweetness.
Pinch of salt: Just enough to balance the sweetness and intensify all the flavors.

How to Make Daddy’s Boston Cream Cupcakes

Step 1: Bake the Cupcakes

Start by preheating your oven and lining a 12-cup muffin tin with paper liners. Prepare the yellow cake mix according to the package directions, using the listed eggs, oil, and water. Divide the batter evenly among the liners, filling each about two-thirds full, and bake for 18 to 20 minutes. You’ll know they’re ready when a toothpick comes out clean. Let the cupcakes cool completely—this is key so the filling doesn’t melt away.

Step 2: Whip Up the Pudding Filling

While the cupcakes cool, make the creamy center. Whisk the instant vanilla pudding mix with cold whole milk for about two minutes until it thickens up. Pop it in the fridge for at least 10 minutes, which gives it the perfect consistency for filling your cupcakes.

Step 3: Fill the Cupcakes

Once the cupcakes are cool, use a small paring knife to carve a little cone out of the center of each cupcake—don’t go all the way to the bottom! Spoon about a tablespoon of chilled pudding into each cavity, then gently place part of the cake plug back on top to seal in that creamy goodness. For a picture-perfect look, use a piping bag to fill the centers neatly.

Step 4: Make the Chocolate Ganache

Now for the crowning glory! Heat the heavy cream in a small saucepan just until it begins to simmer, then pour it over the chocolate chips in a heatproof bowl. Let it sit for two minutes to melt the chocolate, then add butter, vanilla, and a pinch of salt. Stir until the ganache is smooth and glossy—it should look irresistibly shiny.

Step 5: Top and Set

Spoon or dip the tops of each cupcake into the ganache, letting the chocolate gently drip down the sides. Set the cupcakes aside at room temperature or chill briefly so the ganache firms up to a soft, luxurious finish. Your Daddy’s Boston Cream Cupcakes are ready to dazzle!

How to Serve Daddy’s Boston Cream Cupcakes

Garnishes

For an extra-special touch, top your cupcakes with a sprinkle of chocolate shavings, a dusting of cocoa powder, or even a cherry on top. If you’re feeling fancy, a tiny swirl of whipped cream makes these cupcakes look straight out of a pastry shop.

Side Dishes

Pair these cupcakes with a tall glass of cold milk, a cup of hot coffee, or a scoop of vanilla ice cream. The creamy filling and rich ganache play well with simple sides that let the cupcakes shine, making them perfect for birthday parties or a cozy dessert night.

Creative Ways to Present

Arrange Daddy’s Boston Cream Cupcakes on a tiered cake stand for a stunning centerpiece, or wrap each cupcake in parchment and tie with string for sweet, portable treats. For parties, add cupcake toppers or serve alongside a bowl of extra pudding for dipping—your guests will love customizing their cupcakes!

Make Ahead and Storage

Storing Leftovers

To keep Daddy’s Boston Cream Cupcakes fresh, store them in an airtight container in the refrigerator. They’ll stay delicious for up to three days, but let them come to room temperature before serving for the best texture and flavor.

Freezing

If you’d like to freeze the cupcakes, it’s best to do so before filling and topping them. Bake the cupcakes, let them cool, and freeze in a zip-top bag. When ready to serve, thaw at room temperature, add the pudding and ganache, and enjoy freshly assembled treats.

Reheating

While these cupcakes don’t require reheating, you can let refrigerated cupcakes sit out for 30 minutes to reach that soft, bakery-fresh texture. If you prefer the ganache a little gooey, microwave each cupcake for just 5–10 seconds—watch closely so the filling doesn’t melt out.

FAQs

Can I use homemade cake instead of a mix?

Absolutely! If you have a favorite yellow cake recipe, feel free to use it for Daddy’s Boston Cream Cupcakes. The boxed mix just makes things a little faster for busy days.

Is it possible to make these gluten-free?

Yes! Simply substitute a gluten-free yellow cake mix and ensure your pudding mix is gluten-free. The rest of the ingredients should naturally fit a gluten-free diet.

Can I make mini cupcakes instead of regular size?

Definitely! Follow the same steps but use a mini muffin tin, and adjust the baking time down to about 10–12 minutes. They make adorable bite-sized treats for parties.

How do I prevent the ganache from running off?

Let your cupcakes cool completely, and make sure the ganache isn’t too hot when you top them. A slightly thickened, glossy ganache will cling beautifully without dripping everywhere.

Can I prepare Daddy’s Boston Cream Cupcakes a day in advance?

Yes, they’re perfect for making ahead! Store them covered in the fridge, and let them come to room temperature before serving for the best flavor and texture.

Final Thoughts

If you’re looking for a treat that’s sure to impress, Daddy’s Boston Cream Cupcakes are a must-try. They’re fun to make, irresistible to eat, and always bring a bit of bakery magic to your kitchen. Go ahead—whip up a batch and share the joy!

Daddy’s Boston Cream Cupcakes Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 45 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

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Description

Daddy’s Boston Cream Cupcakes are a delightful twist on the classic Boston cream pie, featuring moist yellow cupcakes filled with creamy vanilla pudding and topped with a rich, glossy chocolate ganache. This easy-to-make dessert brings bakery-quality flavor and presentation to your home kitchen, perfect for any special occasion or a sweet treat.

Ingredients

Scale

Cake

1 box yellow cake mix (plus ingredients listed on the box – typically eggs, oil, and water)

Filling

1 package (3.4 oz) instant vanilla pudding mix
2 cups cold whole milk

Ganache

1 cup heavy cream
1 ½ cups semi-sweet chocolate chips
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt

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Instructions

Prepare the Cupcakes: Mix the yellow cake batter according to the package instructions. Fill each lined cup in a 12-cup muffin tin about two-thirds full with batter. Bake for 18–20 minutes or until a toothpick comes out clean. Let cupcakes cool completely.
Make the Filling: Whisk the instant vanilla pudding mix with cold whole milk for about 2 minutes until thickened. Chill the pudding in the refrigerator for at least 10 minutes.
Fill the Cupcakes: Using a paring knife, cut a small cone-shaped hole out of the center of each cooled cupcake. Fill each cavity with about 1 tablespoon of the chilled pudding and replace a portion of the removed cake plug over the filling to close it.
Prepare the Ganache: Heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour cream over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir in butter, vanilla extract, and a pinch of salt until smooth and glossy.
Glaze the Cupcakes: Spoon or dip the tops of each filled cupcake into the chocolate ganache. Allow the ganache to set at room temperature or refrigerate briefly to firm up before serving.

Notes

For a more polished bakery-style presentation, use a piping bag to fill the cupcakes neatly with the pudding filling.
Store cupcakes in the refrigerator if not serving immediately to keep the filling fresh.
Allow refrigerated cupcakes to come to room temperature before eating to enjoy the best flavor and texture.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American