Hello, Tatertots & Jello readers! It’s Laurie from Gallamore West, back to share another sweet and easy favorite recipe with you this month. My Boston Cream Pie Cupcakes are easy to make and a delicious mini version of a Boston Cream Pie.
I originally got the recipe from a Kraft Foods magazine that used to come free in the mail over 10 years ago, and I’m still making these to bring to parties all of the time! I made these to bring to a World Cup party over the weekend, and even though they have a few steps to make them, I actually had time to make them from start to finish that morning before running out the door, which is pretty amazing in my busy world with four little boys!
Yellow cake mix made into cupcakes (without paper liners) according to package directions
1 small box Instant Vanilla pudding made according to package directions
2/3 cup heavy cream
6 oz. semi-sweet chocolate chips
1 tablespoon light corn syrup
Bake cupcakes according to package directions and let cool. While cupcakes are cooling, make pudding and set aside. Slice each cupcake in half horizontally using a sharp knife.
Open up each cupcake and fill with one tablespoon of vanilla pudding and top of the cupcake back on each one.
Heat heavy cream, chocolate chips, and corn syrup over low heat until it just starts to boil. Spoon one tablespoon onto the top of each cupcake and spread it slightly using the back of the spoon.
These cupcakes are delicious and best enjoyed the same day, but still great the following day if stored in a airtight container at room temperature. Bring them to your next summer party and everyone will be asking you for the recipe!
Thank you for having me at Tatertots & Jello today! Come stop by Gallamore West for more fun and easy sweet treat ideas. xoxo
Thanks Laurie!! Her recipes are always so delicious. I love them! I can’t wait to try these out too. She has lots of fun things going on over at Gallamore West. Here are a few of my favorite recent projects of hers: