Boston Cream Pie Cupcakes

    45 minutes

    Use a packet or make your own, it's all about the filling and chocolate ganache with these cupcakes.


    Victoria, Australia
    2 people made this

    Makes: 24 cupcakes

    • 1 packet Duncan Hines(TM) French Vanilla cupcake mix
    • 1 cup thickened cream
    • 1/4 cup icing sugar
    • 1 teaspoon vanilla essence
    • 1 packet vanilla instant pudding
    • 1/2 cup thickened cream
    • 1/2 cup milk
    • Ganache
    • 113g dark cooking chocolate, broken up
    • 1/2 cup thickened cream
    • 1 big tablespoon golden syrup

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 


    1. Make 24 cupcakes as per directions on packet. Let cool completely.
    2. Whip the 1 cup of thickened cream with the icing sugar and vanilla essence. Set aside.
    3. Quickly mix the instant pudding with the 1/2 cup of cream and milk until well combined.
    4. Fold the instant pudding into the whipped cream until well combined.
    5. Cut cupcakes in half widthways and pipe or spoon pudding mix onto the bottom of each cake. Cover with tops.
    6. Ganache:

    7. In a heatproof bowl over a pot of boiling water, melt the chocolate, cream and golden syrup, stirring until smooth. Cool until thick enough to spread on (you still want it to just drop off the spoon).

    See it on my blog

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