Boston Cream Cupcakes

Boston cream cupcakes

A creamy pudding and rich chocolate topping transform a boxed cake mix into these easy Boston Cream Cupcakes.

Boston Cream Cupcakes
Makes 24
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Cupcake
  1. 1 (16.5-ounce) box yellow cake mix
  2. 1 1/2 cups heavy whipping cream
  3. 1/2 cup confectioners’ sugar
  4. 1/2 cup milk
  5. 1/4 cup sour cream
  6. 1 (3.4-ounce) box instant vanilla pudding mix
Frosting
  1. 6 (1-ounce) squares semisweet chocolate
  2. 3/4 cup heavy whipping cream
  3. 2 cups confectioners’ sugar
Instructions
  1. For cupcakes: Bake cake mix according to package directions for cupcakes. Let cool completely.
  2. In a large bowl, beat cream, confectioners’ sugar, milk, sour cream, and pudding mix with a mixer at medium speed until stiff peaks form. Pour mixture into a squeeze bottle with a long narrow tip. Insert tip into top of cupcakes, and squeeze about 1 tablespoon filling into center of cupcakes.
  3. For frosting: In a medium microwave-safe bowl, cook chocolate and cream on high in 30-second intervals, stirring between each, until mixture is melted and smooth (about 2 minutes total). Gradually whisk in confectioners’ sugar until smooth. Let mixture cool until thickened and spreadable, about 30 minutes. Spread frosting onto cupcakes. Cover and refrigerate for up to 3 days.
Notes
  1. We used Duncan Hines Classic Yellow Cake Mix.
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