Boston Cream Pie Cupcakes

 Blur Boston Cream Pie

After making the Chocolate Covered Strawberry Cupcakes I start thinking of other non-cupcake desserts and how to turn them into cupcakes. I have a bunch of fun idea’s, that I am really excited to try but I needed a reason to bake before I could try them out.

Since Cody is not feeling well this weekend, I thought I would cheer him up with one of my idea’s. Boston Cream Pie is one of Cody’s fav’s, so this cupcake creation was a no brainer.

They turned out exactly how I wanted and let me just say, these cupcakes were definitely a crowd pleaser and I am sure they will be at your house too.

bcp ingredients


  • 6 T shortening

  • 2/3 c sugar

  • 2 large eggs

  • 1 t vanilla extract

  • 1 c flour

  • 1 t baking powder

  • 1/2 t salt

  • 6 T milk

  • 1 small box of prepared instant vanilla pudding

  • 1 c semisweet chocolate chips

  • 1/2 c heavy whipping cream


  1. Preheat your oven to 350 degrees

  2. Using your standing mixer, cream shortening and sugar until light and fluffy.

  3. Beat in eggs and vanilla.

  4. In a difference bowl, combine the flour, baking powder and salt.

  5. Add the dry mixture to the creamed mixture alternately with milk, beating well after each addition.

  6. Once combined, mix on medium speed for 1 minute.

  7. Scrape the side of the bowl with a spatula and mix on medium speed for another minute.

  8. Distribute batter over 12 muffin cups. (I like to use a ice cream scooper that has a band on the inside that scrapes out the batter. Here is a link to what I am talking about, it is a totally versatile piece of equipment)

  9. Once you fill all your cups, use a tooth pick to smooth out the batter.

  10. Bake at 350 for 15-20 minutes or until a toothpick comes out clean.

  11. Remove from the pan and transfer to a wire rack to cool completely.

  12. Make small box of instant vanilla pudding, following to directions on the box. Set aside.

  13. Place chocolate chips in a small, microwave safe bowl. Microwave for 30 seconds, stir and heat for another 30 seconds. Repeat this process until chocolate is almost melted.

  14. Add heave whipping cream to bowl and stir constantly with a whisk. (This will take a couple of minutes). Set aside. 

  15. Core out the center of the cupcakes with either a cupcake corer, bottom of a piping tip or a knife. See picture below for more details.

  16. Spoon pudding into the cupcake core, adding a little to the top of the opening.

  17. Drip chocolate mixture over cupcakes. Let stand until set. (I had enough chocolate mixture to let the first layer cool and add a second layer. I suggest putting them in the fridge for 10 minutes and then adding the second layer.)

  18. Store in an airtight container in the refrigerator.

  19. Enjoy

  20. Yields 12


Calories: 226, Total Fat: 12.1g, Sugar: 17.8g, Carb’s: 27.8g


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