If you’re after a bake that brings together pure nostalgia, simplicity, and that wow-factor, Daddy’s Boston Cream Cupcakes are exactly what your dessert game needs. Each little cake is a triple threat: a fluffy yellow cupcake, stuffed with creamy vanilla pudding, and topped with a glossy, decadent chocolate ganache. These are spirited crowd-pleasers, not just for family get-togethers or bake sales, but for any day that begs for a celebration in every bite. Baking Daddy’s Boston Cream Cupcakes always transports me back to childhood, and they never fail to win over anyone lucky enough to grab one.
Ingredients You’ll Need
It’s amazing how just a few pantry staples come together to create something truly spectacular. With these simple but critical ingredients, each one plays a starring role in the flavor, texture, and look of Daddy’s Boston Cream Cupcakes—no corner-cuts allowed!
- Yellow cake mix: The foundation of our cupcakes, bringing lightness and classic flavor in minutes.
- Eggs, oil, and water: Essentials for the cake mix—make sure to follow the box instructions for perfect moisture and richness.
- Instant vanilla pudding mix: This is the magic center—creamy, sweet, and luscious with no cooking required.
- Cold milk: Whisks into the pudding mix for that irresistible, silky texture.
- Heavy cream: The secret to a truly rich and luxurious chocolate ganache topping.
- Semi-sweet chocolate chips: Melts beautifully for a deep, balanced ganache that’s not too sweet.
- Corn syrup: Gives shine and helps the chocolate ganache set with a hint of chew.
- Vanilla extract: Brings warmth and depth to the chocolate topping and pudding filling.
- Pinch of salt: Brightens up the chocolate flavor and rounds out every bite.
How to Make Daddy’s Boston Cream Cupcakes
Step 1: Bake the Cupcakes
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. Prepare the yellow cake mix just as the box says, blending in the eggs, oil, and water. Divide the batter evenly among the liners, filling each about two-thirds of the way. Bake for 18 to 20 minutes, until the tops lightly spring back and a toothpick comes out clean. Let the cupcakes cool completely on a wire rack—patience here is key!
Step 2: Whip Up the Creamy Vanilla Filling
While the cupcakes are cooling, grab a medium bowl and whisk together the instant vanilla pudding mix and cold milk. Stir for about 2 minutes until the mixture becomes thick, smooth, and gorgeously yellow. Refrigerate the pudding for at least 10 minutes to firm up—it must be nice and cold before filling your cupcakes.
Step 3: Fill the Cupcakes
Once those cupcakes are cool to the touch, use a sharp knife (or a cupcake corer, if you have one) to carve out a small circle from the center of each cupcake, about an inch deep. Scoop out the little plugs of cake and save them for a sneaky snack! Add a generous spoonful of chilled pudding to each well, filling just to the top. Gently press the plugs back if desired, or leave space for extra pudding—I always vote for more filling!
Step 4: Make the Chocolate Ganache
In a small saucepan, heat the heavy cream until it just starts to simmer (don’t let it boil). Meanwhile, place the chocolate chips, corn syrup, vanilla extract, and a pinch of salt in a medium, heatproof bowl. Pour the hot cream over the chocolate mixture and let it sit for two minutes, giving the chocolate a head start on melting. Stir slowly until the ganache is glossy and smooth—this is true cupcake luxury.
Step 5: Assemble and Chill
Working one cupcake at a time, spoon a generous dollop of ganache over the filled tops, letting it naturally drip down the sides for that bakery-style finish. Place the cupcakes in the fridge for 15 to 20 minutes to let everything set—the ganache firming up just enough and the layers melding together. Now you’re ready to serve or stash them for an epic dessert reveal.
How to Serve Daddy’s Boston Cream Cupcakes
Garnishes
You can never go wrong with a touch of flair: I love to add chocolate curls, a dusting of powdered sugar, or even a sprinkle of gold sprinkles right on the glossy ganache. A swirl of whipped cream or a maraschino cherry can transform these Daddy’s Boston Cream Cupcakes into picture-perfect dessert stars.
Side Dishes
Pairing ideas? Try serving Daddy’s Boston Cream Cupcakes with fresh berries—strawberries, raspberries, or sliced bananas bring a refreshing contrast. A scoop of vanilla ice cream makes for an all-out celebration, while a hot cup of coffee or a glass of cold milk is a classic match made in dessert heaven.
Creative Ways to Present
If you’re entertaining, stack Daddy’s Boston Cream Cupcakes on a tiered cake stand for an eye-catching centerpiece. Or, wrap each cupcake in cellophane and tie with a ribbon for the cutest edible gift. Sometimes I sprinkle mini chocolate chips or edible flowers for a little extra “wow!” that always gets guests talking.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Daddy’s Boston Cream Cupcakes in an airtight container in the refrigerator. The pudding filling is happiest (and safest!) when chilled, and the cupcakes stay fresh and moist for up to 3 days—if they even last that long.
Freezing
You can freeze the cupcakes before filling or topping them; just wrap individually in plastic wrap and store in a freezer-safe bag for up to 2 months. When ready, thaw overnight in the fridge, then add the pudding filling and ganache on the day of serving for best flavor and texture.
Reheating
These beauties are generally best enjoyed cold, but if you want to take the chill off, simply let a cupcake sit at room temperature for 20–30 minutes. Avoid microwaving, as the pudding filling can become runny and the ganache may separate.
FAQs
Can I use homemade yellow cake instead of a box mix?
Absolutely! Feel free to use your favorite homemade yellow cake recipe. Just make sure the cake is light and fluffy, so those signature Daddy’s Boston Cream Cupcakes don’t turn dense.
Can I make these cupcakes gluten-free?
Yes, simply swap the regular yellow cake mix with a good-quality gluten-free yellow cake mix and check that your pudding mix is gluten-free, too. The rest of the ingredients are naturally gluten-free!
How do I keep the pudding filling from making the cupcakes soggy?
Be sure to chill the pudding until fully set and only fill the cupcakes after they are completely cool. Store the finished Daddy’s Boston Cream Cupcakes in the fridge, and they’ll stay beautifully moist but not soggy.
Can I substitute dark chocolate for the ganache?
Of course! If you love a deep, rich chocolate flavor, substitute dark chocolate chips for the semi-sweet. The ganache will be a little less sweet and even more indulgent.
How far in advance can I prepare these cupcakes?
You can bake the cupcakes a day in advance and store them covered at room temperature. Fill and top with pudding and ganache the day you plan to serve, or up to 6 hours ahead to keep them at their freshest.
Final Thoughts
Let’s face it—homemade always tastes better, and Daddy’s Boston Cream Cupcakes bring joy to every table. If you’re looking for a recipe that never disappoints and always sparks smiles, this is the one you’ll make again and again. I can’t wait for you to try them and share the love with your family and friends!
Print
Daddy’s Boston Cream Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the heavenly combination of fluffy yellow cake filled with creamy vanilla pudding and topped with rich chocolate ganache in these Daddy’s Boston Cream Cupcakes. A delightful treat for any occasion!
Ingredients
Cupcakes:
- 1 box yellow cake mix (plus eggs, oil, and water as directed on box)
Vanilla Pudding Filling:
- 1 (3.4 oz) box instant vanilla pudding mix
- 2 cups cold milk
Chocolate Ganache:
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Cupcakes: Make yellow cake mix according to package instructions, divide into cupcake pan, and bake at 350°F (175°C) for 18–20 minutes. Let cool.
- Make Filling: Whisk pudding mix and milk until thickened. Chill, then fill cupcakes with pudding.
- Prepare Ganache: Heat cream, pour over chocolate chips, add corn syrup, salt, and vanilla. Spread ganache on cupcakes.
- Chill: Refrigerate cupcakes for 15–20 minutes before serving.
Notes
- You can use homemade yellow cake if preferred.
- For a deeper chocolate flavor, substitute dark chocolate chips.
- Keep refrigerated until ready to serve.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 26g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
