How to Make Boston Creme Mini-Cupcakes - A Step-by-Step Guide

Mini-cupcakes are the perfect bite-sized treat for any occasion, and when they're filled with a rich and creamy custard, they become irresistible. Boston Creme Mini-Cupcakes are a delightful twist on the classic Boston Creme Pie, and they're sure to be a hit at your next gathering.

These mini-cupcakes are made with a moist and tender vanilla cake base that's filled with a luscious vanilla custard and topped with a decadent chocolate glaze. They're the perfect combination of flavors an...

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Ingredients

  • cooking spray
  • 1 (18.25 ounce) box yellow cake mix
  • 1 cup water
  • 3 eggs
  • ⅓ cup vegetable oil
  • 1 (3.5 ounce) package instant French vanilla pudding
  • 2 cups cold milk
  • 1 (16 ounce) can prepared chocolate frosting
  • 1 cup whipped cream (Optional)
  • 6 maraschino cherries, quartered (Optional)

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Additional Time: 1 hr 35 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 24
  • Yield: 2 dozen mini cupcakes

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spray 24 mini muffin cups with cooking spray.
  • Stir yellow cake mix, water, eggs, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes.
  • Spoon cake batter into the prepared mini muffin cups, filling them about 2/3 full.
  • Bake in the preheated oven until cupcakes have risen and are lightly golden brown, 15 to 19 minutes. Check for doneness after 10 minutes. A toothpick inserted into the center of a cupcake should come out clean. Allow cupcakes to cool for about 20 minutes.
  • Whisk instant French vanilla pudding mix and milk together in a bowl for 2 minutes. Allow pudding to stand for 5 more minutes to thicken.
  • Pipe the vanilla pudding into each cupcake with about 1 1/4 teaspoon vanilla pudding.
  • Freeze filled cupcakes for at least 1 hour to make frosting them easier.
  • Spread a very thin coating of chocolate frosting over each cupcake; refrigerate cupcakes for 15 minutes.
  • Spread second, thicker layer of frosting over the first layer. Place small dollop of whipped cream into center of each frosted cupcake and top with a quarter of a maraschino cherry. Refrigerate mini cupcakes until serving time.
  • Nutrition

    248 cal.

    • Total Fat: 12g
    • Saturated Fat: 4g
    • Cholesterol: 32mg
    • Sodium: 253mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 0g
    • Total Sugars: 24g
    • Protein: 3g
    • Vitamin C: 0mg
    • Calcium: 62mg
    • Iron: 1mg
    • Potassium: 100mg