Man, those pesky grocery stores know what they are doing. You know, how they strategically place all of those have to have but don’t need items up at the check out. Like the purse size tissues, breath spray, finger nail files, eyeglass screwdrivers, as seen on TV furniture movers and oh yeah, those damn Food based magazines. I know all of you foodies have noticed the Paula Deen’s Chocolate Celebration magazine. My first trip to the grocery I picked it up and put it back down because of the $8.99 price tag. But my second trip, I was weak, very very weak. I threw it up on the conveyor at the last second. I am glad I did, there are sooooo many yummy looking chocolate goodies in there. Well my sister Erika picked up the magazine while at my house and requested I make her the Boston Cream Cupcakes. Request and I shall make!!!!!!

1 (18.25 oz) box yellow cake mix
1 (3.4 oz) box instant vanilla pudding mix
1 1/2 cups heavy whipping cream
1/2 cup powdered sugar
1/2 cup milk
1/4 cup sour cream
Prepare cupcake per box directions. Let them cool completely
In a large bowl, combine pudding mix, cream,powdered sugar, milk and sour cream. Beat at medium speed until stiff peaks form.
Now you have two options in getting that delicious cream into the cupcakes.
-AS WRITTEN-Spoon mixture into a squeeze bottle with a long narrow tip. Insert into top of cupcake,, and squeeze about 1 tablespoon pudding mixture into center of cupcake.
-WHAT I DID- I took a paring knife and cut a hole into the top of the cupcake, almost reaching the bottom and pulled the piece out of the cupcake. Then I put the pudding mixture into a ziplock bag snipped the bottom and filled the cupcake up! Them I trimmed the piece I cut out just so it wasn’t so long and it fit on top of the cupcake with out sticking out of the top too much.

6 (1oz) squares semisweet chocolate
3/4 cup heavy whipping cream
2 cups powdered sugar
In medium bowl, combine chocolate and cream. Microwave on high in 30 second intervals, stirring between each, until the chocolate is melted and smooth( about 2 minutes). Gradually whisk in powdered sugar until smooth. Let mixture cool until it reaches a spreadable consistency(about 30 minutes).
Spread on cupcakes. Don’t be afraid to lick the bowl.


  1. 1

    Love boston creme cake —-cupcakes sound/look yummy, and fun!

  2. 2

    as much as i adore boston cream pie, i’m ashamed to admit that i’ve never even seen the cupcake form! obviously, i’m smitten! thanks for the eye-opener! 🙂

  3. 3
    Dhanggit says:

    i love boston creme doughnuts, in cupcakes i guess they are ten million times more yummy!!! staring at your photos just made me gain weight…they are so mouth watering!!ouch!! gotta go need to burn this calories!!hehehe

  4. 4

    Those Boston Cream cupcakes look so good!

  5. 5

    No you didn’t! You’re killing me here. I love Boston Cream Pie. Now in cupcake form? YUM!

  6. 6

    Holy mother of pearl, I’m making these! I hate any recipe that starts with a box of yellow cake mix (not blaming you, hey, it’s a PD recipe! LOL) so I’ll make the cupcakes with my yellow cake mix recipe and move on from there. I love you for posting this… although I’m sure my butt won’t when I’ve devoured a boatload of them! LOL

    Have a delicious day (and yes, my TS rest in peace {sniffle})

  7. 7
    Bridgett says:

    Oh wow, these must have been decadent with the pudding and the ganache on top. How delicious! Mind if I use your recipe?


  1. boston cream cupcakes | My blog says:

    […] The Hungry Housewife: BOSTON CREAM CUPCAKES Jun 8, 2008 … as much as i adore boston cream pie, i'm ashamed to admit that i've never even seen the cupcake … […]