Boston Cream Cupcakes are a picture-perfect dessert with an extra dose of decadence. Moist cupcakes are filled with vanilla cream and topped with milk chocolate frosting in this easy recipe!
Preheat oven to 350 degrees F. Line a muffin tin with paper cupcake liners. Set aside.
In a small bowl, whisk together the whole milk and apple cider vinegar. Set aside.
In a large mixing bowl, combine flour, brown sugar, baking powder, and baking soda. Add in the milk mixture with vanilla and oil, mixing just until combined.
Spoon the cake batter into the cupcake liners about 2/3 way up.
Bake for 18 minutes, or until the tops are slightly golden and a toothpick comes out clean. Cool completely.
While the cupcakes cool, combine the pudding mix with milk using a whisk. Once the pudding thickens slightly (about 2-3 minutes whisking), fold in Cool Whip. Refrigerate until cupcakes are cool.
Using a sharp knife, scoop out a dome on the top of each cupcake. Spoon pudding mixture into hole.
Frost cupcakes with chocolate frosting and enjoy.
Notes
Buttermilk can be substituted in place of the whole milk and vinegar.
Swap out the Instant Vanilla Pudding mix for Instant French Vanilla Pudding. Gives a deeper vanilla flavor similar to custard.
Store cupcakes in airtight container in refrigerator for up to 3 days.