Boston Cream Cupcakes
These ultra moist and light Boston Cream Cupcakes with vanilla cream filling and chocolate glaze taste so good and are simple to make! They are sure to make any occasion feel more special.
Servings: 24
Ingredients
- 1 box Yellow Cake Mix (15.25 oz)(We used Duncan Hines Moist Yellow Cake)
- ½ cup All Purpose Flour (60g)
- ½ cup white sugar (100g)
- 1 small box Vanilla Instant Pudding Mix (3.9 oz)(We use Jello Brand-Do not make pudding, just add the dry powder)
- 1 cup Sour Cream (242g)
- ½ cup Vegetable Oil (we use canola) (108g)
- 1 ¼ cup water (302g)
- 3 large eggs
- 3 teaspoons vanilla extract (12g)
Vanilla Cream Filling
- 1 small box instant Vanilla pudding 3.9 oz/96g We used Jello- Brand
- 2 cups heavy cream or whipping cream (You will likely need a tablespoon or two more as it becomes very thick.) (464g)
For the Chocolate Glaze
- 5 oz semi-sweet or dark chocolate (We used Ghirardelli chocolate chips)
- 5 oz heavy cream
Instructions
For the Yellow Cupcakes
- Preheat oven to 350 degrees F.
- Place paper cupcake liners into the wells of your cupcake pan. (This recipe makes a total of 24-26 cupcakes)
- In the bowl of your mixer, add the cake mix, all purpose flour, sugar, and pudding mix. Whisk to blend.
- Add the remaining ingredients to the bowl. Mix on low speed for about 30 seconds.
- Scrape down the sides and bottom of the bowl as needed and mix on medium speed for two minutes.
- The batter should look well blended.
- Scoop the batter into the lined cupcake pan. We filled each cupcake liner about ⅔ full- approximately ¼ cup each. Makes about 24-26 cupcakes.
- Bake at 350 for approximately 18 minutes or until the cupcakes spring back when lightly touched, or an inserted toothpick can be inserted and removed with just a few moist crumbs attached.
- Remove the cupcakes from the pans soon after removing from the oven to prevent over-baking. (We usually wait 5 minutes or less).
For the Vanilla Cream Filling
- Combine the pudding mix and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is just fine too. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in small amounts of heavy cream a tablespoon at a time to reach desired consistency.
- If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick.
- Refrigerate until ready to use. Cakes with this filling should be chilled until close to serving time.
For the Chocolate Glaze
- Combine the chocolate and cream in a microwave safe bowl. Heat in small increments in the microwave. We started with 40 seconds, gave it a stir, and heated once or twice more in 10 second increments after that. *** Stop heating once the chocolate has *almost* completely melted. Stir until smooth.
- Allow to cool for about 15-20 minutes or until it is slightly thickened (but fluid enough for dipping.) You can pour in a larger bowl (or even briefly refrigerate) to speed up the process. It it becomes too thick, microwave in small increments.
- Be careful not to overheat. Ours was heated in a standard sized cereal bowl. If you are heating in a larger bowl, it will heat more quickly.
Assembling the Cupcakes
- Once the cupcakes have cooled, the filling is made, and the glaze is a good consistency for dipping, it is time to put everything together.
- Scoop the vanilla cream filling into a disposable piping bag with the tip snipped away (or a ziplock bag with a corner snipped away.)
- Insert halfway down into the cupcake and squeeze the bag for 3-4 seconds before removing. *For a visual, squeeze the piping bag onto a plate or sheet of waxed paper and count the number of seconds it takes to get to your preferred amount. Even better- if you have an extra cupcake, fill it (counting the seconds) and then split in half to see if you are happy with that amount. Adjust as needed.
- Fill all of the cupcakes. Then, take a filled cupcake, turn upside down, and dip the top into the chocolate glaze. Sit it right-side-up onto a cake board or cake platter. Repeat for all of the cupcakes.
- Because of the filling and glaze, these cupcakes should be refrigerated. However, for best texture, we like to remove from the refrigerator 1-2 hours before serving. This allows time for the cupcakes to warm and soften.