Heavenly Boston Cream Cupcakes

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Step 2: In a bowl, combine the vanilla cake mix, eggs, 1/2 cup milk, water, and oil. Mix until smooth. Divide the batter among the cupcake liners and bake for 18-20 minutes. Let them cool completely.

Step 3: Prepare the pudding by whisking together the instant vanilla pudding mix and 2 cups cold milk. Refrigerate for 5-10 minutes until set.

Step 4: Once the cupcakes are cool, use a piping bag or a small spoon to fill the center of each cupcake with vanilla pudding.

Step 5: For the ganache, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and stir in chocolate chips and butter until smooth.

Step 6: Spoon or drizzle the chocolate ganache over each filled cupcake. Let the ganache set before serving.

Storage Information

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Best enjoyed chilled. Avoid freezing as the custard and ganache may alter in texture.