Boston Creme Cupcakes

Last week I made some boston creme cupcakes for Jackie's Raleigh Rocks pre-race dinner. They turned out quite well and were fairly easy to prepare so I thought I'd share the recipe:

1 package yellow cake mix
water, eggs & oil
8 oz bittersweet chocolate
1 1/2 cups butter at room temp.
3 tbs light corn syrup
1 cup confectioner's sugar
2 cups prepared vanilla pudding
  • Preheat oven to 350 degrees. Line 18 muffin cups with cupcake liners. Prepare cake mix with water, eggs and oil according to package instructions. Divide among liners. Bake 18-20 minutes or until toothpick inserted into center comes out clean. Allow to cool completely.
  • Chop chocolate (I used chocolate chips). Transfer to microwave-safe bowl. Microwave on high in 10 second intervals, stirring until melted. Cool. Meanwhile, on medium speed, beat butter until light and fluffy. Beat in corn syrup 1 tbs at a time. Gradually beat in sugar until blended. Beat in chocolate until frosting is smooth. Reserve.
  • Transfer pudding to pastry bag fitted with plain tip. Insert tip 3/4" into top of each cupcake. Pipe a little pudding into each cupcake center. If desired, transfer reserve frosting to clean pastry bag fitted with large rosette tip. Pipe or spoon frosting over cupcakes.


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