Boston Cream Pie Cupcakes


Boston Cream Pie Cupcakes

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    Indulge in these Boston Cream Pie Cupcakes that are light, fluffy, and filled with a delicious creamy custard. Top with a decadent homemade chocolate ganache.

    Recipe Tags

    Servings and Ingredients

    Serves 24
    4 Hy-Vee large egg yolks
    2 c. Hy-Vee whole milk
    ⅔ c. Hy-Vee granulated sugar
    3 tbsp. Hy-Vee corn starch
    3 tbsp. Hy-Vee unsalted butter
    3 tsp. Hy-Vee vanilla extract, divided
    1 (16.5-oz.) Hy-Vee extra-moist classic yellow deluxe cake mix
    1 c. water
    ⅓ c. Hy-Vee vegetable oil
    3 Hy-Vee large eggs
    ¼ c. Hy-Vee sour cream
    ¼ c. Hy-Vee heavy whipping cream
    1 (12-oz.) pkg. Hy-Vee semisweet chocolate chips

    Things To Grab

    • Whisk
    • Medium saucepan
    • Medium bowl
    • Plastic wrap
    • 24 (2 1/2-inch) muffin pan
    • Muffin liners
    • Microwave safe bowl


    1. Preheat oven to 350 degrees. Spray a standard-size (2-1/2-inch) muffin pan with nonstick spray; set aside.

    2. Whisk together 3 egg yolks in a medium saucepan. Whisk whole milk, granulated sugar, and corn starch. Bring to a boil, whisking constantly. Reduce heat to low; cook and whisk 1 minute. Remove from heat; whisk unsalted butter and 2 teaspoons vanilla extract. Transfer to medium bowl. Place plastic wrap on surface to cover; cool completely. Refrigerate custard until ready to use.

    3. Prepare batter for extra-moist classic yellow deluxe cake mix according to pkg. directions using water, vegetable oil, and 3 eggs. Stir in sour cream and 1 teaspoon vanilla extract.

    4. Pour batter into prepared muffin cups. Bake 18 to 21 minutes or until toothpick inserted in center of cupcakes comes out clean. Remove from muffin cups; cool completely.

    5. Microwave heavy whipping cream and light corn syrup in medium microwave-safe bowl for 1-1/2 minutes or until hot. Stir in chocolate chips; let stand 2 minutes. Whisk until completely smooth; set aside.

    6. To assemble, split cooled cupcakes in half horizontally. Pipe or spread custard onto cupcake bottoms. Sandwich with cupcake tops. Spoon chocolate mixture on tops of cupcakes; spread evenly with back of spoon.
      Refrigerate until ready to serve.

    Nutrition facts


    260 Calories per serving
    1 cupcake

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 65mg
    • Sodium: 140mg
    • Total Carbohydrates: 32g
    • Protein: 3g

    Daily Values

    Iron 6%
    Calcium 4%
    Vitamin D 6%
    Potassium 2%