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Boston Creme Mini-Cupcakes
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
140 minutes
Transform classic Boston cream pies into adorable mini cupcakes using a yellow cake mix, French vanilla pudding filling, and chocolate frosting.
Ingredients:
  • 1 (18.25 ounce) box yellow cake mix
  • 0.33333334326744 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
  • 6 maraschino cherries, quartered
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • Coat 24 mini muffin cups with cooking spray.
  • Combine yellow cake mix, water, eggs, and vegetable oil in a bowl, mixing until well moistened. Beat with an electric mixer on medium speed for 2 minutes until smooth and creamy.
  • Fill the prepared mini muffin cups with cake batter, leaving them about two-thirds full.
  • Bake the cupcakes in the preheated oven for 15 to 19 minutes until they rise and turn lightly golden brown. Test for doneness at the 10-minute mark by inserting a toothpick into the center; it should come out clean. Let the cupcakes cool for approximately 20 minutes before serving.
  • In a bowl, vigorously whisk together French vanilla pudding mix and milk for 2 minutes. Let the pudding sit for an additional 5 minutes to thicken.
  • Fill each cupcake with a generous 1 1/4 teaspoons of vanilla pudding using a piping bag.
  • Chill filled cupcakes in the freezer for a minimum of 1 hour to simplify frosting.
  • Generously coat each cupcake with a delicate layer of chocolate frosting, then chill in the refrigerator for 15 minutes.
  • Add a generous layer of frosting on top of the first layer. Place a dollop of whipped cream in the center of each cupcake and finish by topping with a quarter of a maraschino cherry. Chill mini cupcakes until ready to serve.

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