Description
Delight in these Boston Cream Pie Cupcakes, a nostalgic twist on the classic dessert. Moist yellow cake cupcakes are filled with a rich vanilla custard and topped with a luscious, smooth chocolate glaze, creating a perfect balance of flavors and textures in every bite.
Ingredients
Scale
Yellow Cake
- 1 box yellow cake mix
- Ingredients needed for the cake mix (usually eggs, oil, and water)
Custard Filling
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
Chocolate Glaze
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper cupcake liners to prepare for baking.
- Prepare Cake Batter. Mix the yellow cake batter according to the package instructions, combining the cake mix with the required eggs, oil, and water until smooth.
- Fill and Bake Cupcakes. Pour the batter into the cupcake liners, filling each about two-thirds full. Bake for 15-20 minutes, or until a toothpick inserted into the centers comes out clean. Remove from oven and let cupcakes cool completely.
- Make Custard Filling. In a saucepan over medium heat, whisk together 1 cup heavy cream, 1 cup milk, 1/2 cup sugar, and 1/4 cup cornstarch until smooth. In a separate bowl, whisk the 4 egg yolks. Gradually temper the yolks by slowly adding a small amount of the hot cream mixture, whisking constantly to prevent curdling. Pour the tempered yolks back into the saucepan, cook and stir constantly until the custard thickens. Remove from heat and stir in 2 teaspoons vanilla extract. Allow to cool completely.
- Fill Cupcakes. Once both cupcakes and custard are cool, carefully cut out a small cone-shaped section from the center of each cupcake to create a cavity. Fill each cupcake cavity with the prepared custard.
- Prepare Chocolate Glaze. Heat 1/2 cup heavy cream in a saucepan until it just begins to simmer. Pour the hot cream over 1 cup of semi-sweet chocolate chips in a bowl and let it sit for a minute to melt. Stir until smooth and glossy.
- Glaze Cupcakes. Spoon the chocolate glaze over the filled cupcakes, allowing it to drip down the sides for an elegant finish.
- Chill and Set. Refrigerate the cupcakes for at least 30 minutes to let the custard filling set and the glaze firm up before serving.
Notes
- Ensure to temper the egg yolks slowly to avoid scrambling them during custard preparation.
- You can use homemade yellow cake batter if preferred instead of a box mix.
- Use a serrated knife or cupcake corer to carefully remove the cupcake centers without damaging the sides.
- Store leftover cupcakes refrigerated and consume within 3 days for best quality.
- Allow cupcakes to come to room temperature slightly before serving for optimal flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Boston Cream Pie Cupcakes, yellow cake cupcakes, custard filled cupcakes, chocolate glaze cupcakes, classic American dessert
