Have you ever wondered where Boston Cream Pie gets its name? Or why it’s called “pie” when it’s actually a cake? If so, you can probably Google it. But if hunger overpowers your curiosity, read on.
When you are in the mood for Boston Cream Pie, but don’t want to spend the time making it, these cupcakes are the perfect solution. They are quick, easy, and beyond delicious.
- 1 box yellow cake mix, made per box instructions, plus 3/4 cup Sour Cream
- Bake at 350 for 18 minutes
- Let cool, then unwrap each cupcake, and let cook another 15 minutes
- Cut tops off of cupcakes
Vanilla Custard Filling
- 2 boxes instant French Vanilla pudding
- 2 cups Milk
- 1 carton Cool Whip, thawed
Mix pudding and milk with beater. Fold in cool whip. Let chill for 30 minutes, then spoon filling on the bottom half of each cupcake. Place topper on top.
Ganache Topping
- 1/2 bag Milk Chocolate chocolate chips
- 1/2 cup Whipping Cream
Heat whipping cream, but do not boil. Add chocolate chips and whisk until smooth. Let cool until it gets a little more set, but still pour-able. Carefully pour on top of each cupcake. Refrigerate until ready to serve.
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One Response
These look amazing! Thank goodness it’s a long weekend and the kids want to learn how to bake more! We will give these a go!