Boston Cream Cupcakes

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Boston Cream Cupcakes

Photo by: Recipe of Today


Any city really


Cooking Time: 45
Recipes Makes: 12
Calories: 266
Carbs: 13.5
Fat: 10.6
Protein: 2.8

Ingredients Related Tips

  • 1 (3.4 oz) box Vanilla instant pudding
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/4 cup milk
  • 1/2 cup sour cream

For Topping:

  • 1 cup heavy whipping cream
  • 12 oz semi-sweet chocolate chips


For the Topping (Ganache)
  1. Heat cream in sauce pan until it comes to a boil. Remove from heat, pour over chocolate in a mixing bowl.
  2. Stir to mix together. Let cool slightly.
  3. Keep in refrigerator until ready to serve.
(NOTE: this pudding mixture tastes like pastry can be used as a filling for a fruit tart or other pastry calling for cream filling such as cream puffs.)
  1. Make cupcakes/cake according to directions on box. Use your favorite yellow cake, ours is Duncan Hines. Let cool.
  2. Mix together pudding, cream, powdered sugar, milk, and sour cream. Beat on medium speed until stuff peaks form.
  3. For cupcakes, cut the top off the cupcake, like you're making a "Bread Bowl"
  4. Add a dollop of filling. Put top back on cupcake and frost with the chocolate topping.
  5. You can also make this as a whole cake, so the entire filling is going over one layer and the second layer of cake will be covered in the Chocolate topping.

from RecipeOfToday - more here!


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