Boston Cream Pie Cupcakes (Semi Homemade)

Boston Cream Pie Cupcakes

Oh Sandra Lee… you’re a genius for the concept of “Semi Homemade.”  Of course we’ve been cooking and baking the semi homemade way for decades, but it took Ms. Lee to officially coin it.  Brilliant!

Anyway, I just wanted to take the time and share a fantastic new cupcake recipe that I found on The Boogie Blog.  I’ve adjusted the recipe a little bit and make it even more semi homemade!  Hopefully I have done Sandra Lee justice!


One box of your favorite yellow cake mix.  (Mine is Duncan Hines) Make sure you have all the ingredients!  (Eggs and Oil)

One 5.1 oz box of your favorite instant pudding.  (Mine is Jello brand.)  –> Don’t forget the milk and salt

Make the cupcakes, easy breezy!  Make sure to let these cool for 2-3 hours.   We don’t want the cupcakes to “cook” the pudding.

After the cupcakes cooled, I made the Jello vanilla pudding and spooned it into a pipping bag with a small to medium tip.  (Don’t pick a tip that’s too large, otherwise the pudding drips out too quickly!)  At first I tried to cut each cupcake out and make a well, but I found that that the cake was too crumbly anyway.  Anyway, just PLUNGE the tip right into the cupcake and squeeze!  Set aside and prepare ganache!

Chocolate Ganache:

  • 1/2 cup of heavy cream
  • 1/8 cup of light corn syrup
  • 3.2 oz of 72% chocolate bar (I used Ghirardelli 72% dark)
  • 1/2 tsp of vanilla extract

Finely chop Ghirardelli bar and put in bowl. On medium high heat mix cream, vanilla corn syrup, and vanilla extract until simmering. Make sure not to scald the cream. Pour into bowl with Ghirardelli chocolate. Cover bowl with foil for about 10 minutes. Whisk briskly until chocolate has full incorporated into cream. Set aside for 5 minutes. Dip tops of vanilla filled cupcake into ganache and set aside. Voila!


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