These mini Boston cream donuts are irresistibly good and surprisingly simple: fried biscuit dough filled with vanilla pudding and topped with chocolate ganache.
Cute, bite-sized, and outrageously tasty, these mini Boston cream donuts come together quickly using store-bought biscuit dough. They’re a little messy to prepare and even more fun to eat. I’m joining nine other bloggers for a mini-donut blog hop—scroll to the end to see all ten creations.
If you follow me on Instagram, you may have seen the sneak peek photo. These are fried biscuit rounds filled with instant vanilla pudding and finished with a silky chocolate ganache. They’re dangerously good—so good I had to share them with neighbors before I ate the whole batch myself. Mini treats always make it tempting to have just one more, don’t they?
My daughter loves donuts, so she happily sampled several for lunch when I made these. Little hands and smiling faces made this recipe a hit at home.
I don’t usually fry at home, but these are worth the effort. The method is similar to bakery-style Boston creams—filled and dipped—except I use instant pudding for an easy filling and real ganache for that glossy finish. If you enjoyed bakery donuts before, these will feel familiar and homemade-friendly.
They’re adorable, fun to make, and disappear quickly—so plan accordingly if you want leftovers. Enjoy!
Mini Boston Cream Donuts
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Ingredients
Donuts:
- 15 oz (424 g) canned buttermilk biscuits, (two 10 ct cans; 20 biscuits total)
- Canola or vegetable oil for frying
Cream Filling:
- 3.4 oz (96 g) instant vanilla pudding mix
- 1 ¾ cups (414 ml) 2% milk
Chocolate Ganache:
- ½ cup (85 g) semi-sweet chocolate chips
- ¼ cup (59 ml) heavy cream
Instructions
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Prepare the pudding: whisk the dry instant vanilla pudding mix with 1 ¾ cups (414 ml) 2% milk until smooth. Refrigerate until ready to fill the donuts.
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Heat oil for frying: pour oil into a deep stock pot so it sits at least 2 inches up the sides. Heat over medium until hot and ready for frying. Open a tube of biscuits and fry about five pieces at a time. Turn the dough as each side becomes golden brown and remove when both sides are evenly browned. Transfer cooked donuts to a cooling rack set over a baking sheet to catch drips. Use a metal spatula to turn and remove donuts. Repeat with remaining dough.
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Make the ganache: warm the heavy cream in the microwave for about 30 seconds, watching carefully so it doesn’t boil over. Pour the hot cream over the chocolate chips and stir until smooth and glossy. Set aside to cool slightly.
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Fill the donuts: fit a pastry bag with a #5 round tip, fill it with chilled pudding, and close the end. Poke the tip into the side of a donut and squeeze while moving the tip side to side to create a pocket inside; stop when the pudding begins to escape. Repeat on the opposite side so the donut is evenly filled. A filled donut should feel noticeably heavier for its size.
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Dip the top: gently dip the top of each filled donut into the ganache, then return it to the cooling rack to set.
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Repeat with remaining donuts. Store extras in a covered container for a day or two.
Notes
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Make sure to check the other nine mini-donut recipes featured in the blog hop—each one is unique and delicious.
Rook No 17 – Mallow Krispy donuts · Our Thrifty Ideas – Cinnamon Roll donuts · Dessert Now Dinner Later – Boston Cream donuts · Housewife Eclectic – Powdered donuts · Rae Gun Ramblings – Dairy Free donuts · Tastes Better from Scratch – Sour Cream Old Fashioned donuts · Snap Creativity – Pina Colada donuts · Messes to Memories – Chocolate Caramel Cake donuts · One Sweet Appetite – Maple Bacon donuts · Over The Big Moon – Sweet Waffle donuts