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Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes #cupcakes #bostoncreampie #tableforsevenblog @tableforseven

All the great tastes of the classic Boston Cream Pie in a delicious cupcake!

Happy Monday Guys!

I hope you had a good weekend. It was quiet here. We took the kids out for an early morning nature hike at the local forest preserve. The weather was perfect for it.  A very fall-ish morning.

Then, I spent some time with my 14 year old binge watching Stranger Things on Netflix.  Not very nature-like, but, it was really a really good show and I enjoyed hanging out with my teenager.  An all around good weekend.

But, alas, the weekend is over and it’s the start of a new week.

That’s OK..we have cupcakes!

Cupcakes with the great taste of the classic Boston Cream Pie, but, in smaller portions. Which equals less work and less guilt!

So nifty, right?

Here is a breakdown:

  • We start out with your basic French Vanilla (or yellow) cake mix and make according to the box instructions for cupcakes.
  • When they are completely  cooled, cut them in half.
  • Then, spoon your vanilla pudding filling on the bottom half  of your sliced cupcake and then, top it off with the other half.
  • Lastly, we then pour on some glossy smooth chocolate icing.  

Simple and they are out of this world-good!

Boston Cream Pie Cupcakes #cupcakes #bostoncreampie #tableforsevenblog @tableforseven
Yield: 12 cupcakes

Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes #cupcakes #bostoncreampie #tableforsevenblog @tableforseven
All the great tastes of the classic Boston Cream Pie in a delicious cupcake!
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes

Ingredients

FOR CUPCAKES:

  • 1 box yellow cake mix ( plus ingredients)

FOR FILLING:

  • 1 box (3.4 oz) instant vanilla pudding
  • 1 cup cold milk
  • 1/2 cup whipped topping

FOR TOPPING:

  • 4 oz semi-sweet chocolate
  • 1 cup whipped topping

Instructions

  1. Mix cake mix according to box directions for 24 count cupcakes. Let them cool completely.
  2. In a mixing bowl, whisk pudding mix and cold milk. Let it sit for 5 minutes. Fold in 1/2 cup whipped topping.
  3. With a sharp knife, slice cooled cupcakes in half. Spoon approx 1 TBSP of vanilla pudding mixture on bottom half. Cover with cupcake top.
  4. Melt chocolate and 1 cup whipped topping in a small saucepan over low heat or in microwave. Let it sit for 10 minutes.
  5. Spread over cupcakes.
  6. Refrigerate cupcakes for 15 minutes before serving.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 261Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 345mgCarbohydrates: 47gFiber: 1gSugar: 28gProtein: 3g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Did you make this recipe?

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erin

Monday 6th of March 2017

Hi Danielle- The recipe calls for Cool Whip, but, you can used any brand equivalent.

erin

Monday 6th of March 2017

What do you mean by whipped topping?

Miz Helen

Saturday 13th of October 2012

Oh My Goodness Erin,What a fabulous cupcake and a great dessert! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.Come Back Soon!Miz Helen

erin

Friday 12th of October 2012

Thank you everyone :)

Winnie

Friday 12th of October 2012

These look fantastic !:)I wish I could grab one and eat

Comments are closed.
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