Boston Cream Pie Cupcakes

Yield: 22 cupcakes or one cake

Active Time: 35 minutes     Total Time: 1-2 hours


Yellow cake mix

Ingredients for yellow cake mix

½ tub chocolate frosting (fudge is best)


1 2/3 c heavy whipping cream

1 small pkg instant vanilla pudding

1/2 tsp vanilla

1/2 c milk


  1. Mix the cake according to package directions.  Pour into cupcake wrappers in cupcake pans.   Allow to cool.
  2. Remove the wrappers, and slice cupcakes in half horizontally.
  3. Put all cream ingredients in a cold bowl and whip at high speed until stiff.
  4. Place a spoonful of cream on the bottom halves and replace tops.
  5. Melt the frosting in the microwave for ~15 seconds, or until it is a thick liquid.  Spoon over the tops of each cupcake and allow to run down the sides.
  6. Keep refrigerated until ready to serve.

Note:  A half tub of frosting will cover the cupcakes lightly.  For complete coverage, use the whole tub.  I thought it was okay with yellow cake, but I suspect it would be better with something more flavorful.  It would likely do well as a full cake.

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