Preheat oven to 350 degrees. Spray a standard-size (2-1/2-inch) muffin pan with nonstick spray; set aside.
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.
Servings and Ingredients
|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
- Medium saucepan
- Medium bowl
- Plastic wrap
- 24 (2 1/2-inch) muffin pan
- Muffin liners
- Microwave safe bowl
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.
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.
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.
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.
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.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 65mg
- Sodium: 140mg
- Total Carbohydrates: 32g
- Protein: 3g