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a hand holding up a boston cream pie cupcake with a bite remove to show the cream filling center
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5 from 1 vote

Boston Cream Pie Cupcakes

Boston cream pie cupcakes combine the best flavors of the classic, custard filled donut with everyone's favorite dessert. Yellow cupcakes get stuffed with a rich homemade custard and topped with a dollop of chocolate icing for a dessert you'll love!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12
Calories: 214kcal
Author: Meaghan @ 4 Sons R Us

Equipment

  • Icing Piping Kit w/ 1M Tip
  • Spoon

Ingredients

  • 1 box of Yellow Cake Mix and ingredients included in instructions
  • 2 Egg Yolks
  • 6 tablespoons of Sugar
  • 1 and 1/2 tablespoons of Corn Starch
  • 1 cup and 2 tablespoons of Milk
  • 1 tablespoon of Butter
  • 1 teaspoons of Vanilla
  • 1 container of Chocolate Icing
US Customary - Metric

Instructions

  • Start by preparing and baking your cupcakes according to box instructions.
  • Let cool completely.
  • Cut out center with a spoon, as shown and set top aside.
  • Beat egg yolks lightly and set aside.
  • Place sugar, corn starch, and milk in a pot, and whisk until well combined.
  • Place over medium heat and stir until bubbly.
  • Simmer for two minutes and remove from heat.
  • Take 1/4 cup of your mixture and add to your egg yolks.
  • Mix, and add back to pot.
  • Whisk until smooth custard forms.
  • Place back over heat and let bubble for two minutes until it becomes thick.
  • Remove from heat and add in vanilla and butter.
  • Cover and place in fridge until cool.
  • Fill the center of each cupcake with custard, and place the tops back on.
  • Pipe icing onto each cupcake.
  • Serve and enjoy!

Notes

  • Use your favorite box brand. You could also use your favorite recipe for homemade vanilla or yellow cake.
  • Don't skip adding a bit of the warm custard ingredients to the egg yolks before you add the yolks to the custard. This step tempers the egg yolks and prevents them from scrambling when you add them to the warm ingredients.
  • If you lay a piece of plastic wrap down right on top of the cooked custard, it won't get a skin on it while it cools.

Nutrition

Calories: 214kcal | Carbohydrates: 43g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 332mg | Potassium: 51mg | Fiber: 1g | Sugar: 26g | Vitamin A: 105IU | Calcium: 118mg | Iron: 1mg