Boston Creme Cupcakes – a delicious recipe with milk, vanilla instant pudding, vanilla, cake mix, heavy cream, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine milk, instant pudding mix, and vanilla extract in a large bowl.
2
Beat mixture with a hand mixer for 2 minutes, or until it thickens.
3
Place mixture in refrigerator for 15 minutes.
4
Spoon filling into a pastry bag fitted with a medium-size plain tip.
5
Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.
6
Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges.
7
Remove from heat, add chocolate morsels to pan, and whisk until smooth.
8
Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze.
9
Refrigerate until set, at least 1 hour, before serving.
10
Sprinkle with powdered sugar.
500
kcal
Calories
31
g
Fat
32
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/4 cups cold whole milk, 1 (3.4-ounce) box vanilla instant pudding and pie filling mix, 1 tablespoon pure vanilla extract, 12 pre-made cupcakes baked from a cake mix, and more.
Yes, Boston Creme Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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