Description
These Mini Boston Cream Pies are delightful bite-sized treats combining moist yellow cake, creamy vanilla custard filling, and rich chocolate ganache topping. Perfect for parties or anytime you crave a classic Boston Cream Pie in a fun, miniature form.
Ingredients
Scale
Cake
- 1 box yellow cake mix (2-layer size)
- Ingredients needed to prepare cake mix as per package instructions (usually eggs, oil, water)
Custard Filling
- 1 box vanilla instant pudding mix (3.4 oz)
- 1 cup cold milk
- 1/2 cup Cool Whip topping, thawed
Chocolate Ganache
- 2/3 cup cold heavy whipping cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cupcakes.
- Bake Cupcakes: Prepare the yellow cake mix according to the package directions, typically involving mixing with eggs, oil, and water. Pour the batter into a cupcake pan and bake for about 15 minutes or until a toothpick inserted comes out clean. This should yield 24 mini cupcakes. Let the cupcakes cool completely before proceeding.
- Make Pudding Filling: In a medium bowl, whisk the vanilla instant pudding mix with 1 cup cold milk for 2 minutes until smooth. Let the pudding rest for 5 minutes to thicken.
- Cut Cupcakes: Using a serrated knife, carefully slice each cooled cupcake horizontally into two layers, creating tops and bottoms.
- Combine and Fill: Gently whisk the thawed Cool Whip into the pudding mixture until combined. Spoon about 1 tablespoon of this pudding-custard filling onto the bottom half of each cupcake.
- Reassemble Cupcakes: Place the cupcake tops back onto the filled bottoms to form mini sandwich cakes.
- Prepare Ganache: In a 1-quart saucepan, heat the heavy cream over low heat just until it reaches boiling. Remove from heat and stir in the semi-sweet chocolate chips until the mixture is smooth and the chocolate is fully melted.
- Cool Ganache: Let the chocolate ganache stand for about 15 minutes or until it thickens enough to coat a spoon.
- Top Cupcakes: Spoon approximately 2 teaspoons of the thickened chocolate ganache onto the top of each filled cupcake, spreading gently to cover.
- Alternate Assembly Method: Instead of slicing cupcakes in half, you can bake cupcakes in paper liners, then cut a small plug from the center top (not all the way through). Remove the plug, pipe pudding filling into the hole, replace the cake plug, and then spoon on the ganache. This method holds less filling but offers a neat presentation.
Notes
- Make sure cupcakes are completely cooled before slicing or adding filling to prevent melting the Cool Whip and pudding mixture.
- The ganache should be thick enough to hold shape but still smooth for easy spreading.
- You can store the mini Boston Cream Pies in the refrigerator for up to 2 days for best freshness.
- Using cupcake liners simplifies cleanup and the alternate filling method.
- For a richer flavor, use high-quality semi-sweet chocolate chips or chopped chocolate in the ganache.
