Tuesday, June 18, 2013

Cheat Sheet: Boston Cream Pie Cupcakes

    I am definitely a make from scratch girl, but sometimes I just don't have the time.  I used to feel bad about it, but now I've learned to love the challenge of whipping up something creative, fast, and easy and just make it look like I made it from scratch.  Late last night I started making cupcakes.  My inspiration? Boston Cream Pie.  Why did I name this post the "cheat sheet"?  With less than five ingredients this recipe certainly feels like cheating!  Here is the recipe for the easiest Boston Cream Pie Cupcakes ever made!

Easy Boston Cream Pie Cupcake
1 box marble cake mix (plus ingredients listed on back of box--usually egg, oil and/or water)*
1 package of vanilla pudding (plus ingredients listed on back of box--usually just milk)
1 container chocolate frosting

Prepare cake mix according to package instructions.  Bake as directed until a toothpick inserted into the center of the cupcake comes out clean.  While cupcakes cool, prepare vanilla pudding in a small bowl.  When pudding has just set, carefully scoop the center of the cupcake to make a hole about 1 inch deep.  Fill hole.  Place scooped portion back on top of cupcake and frost. Enjoy! 

*Note: I actually made this recipe egg and oil-free by using 12 ounces of tonic water in place of the oil, eggs, and water in the recipe.  This makes the cupcakes awesomely moist but also hard to handle.  If you choose this method, let the cupcakes rest overnight before attempting to fill and frost them.

Linking up with Ashley, Jessica, and Rekita!


  1. I love me a good cupcake and I love this. Yummy girl

  2. Stopping by from Wildcard Wednesday.

    Ooh I must try this! Looks super yummy.
    I tend to use applesauce in place of oil.


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