Boston Cream Pie Cupcakes Recipe

Name: Boston Cream Pie Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/2 cups Butter, Melted; 1 box (18.25 Oz. Box) French Vanilla Cake Mix; 3 whole Large Eggs; 1 cup Water; _____; FOR THE CUSTARD FILLING:; 1/3 cups Sugar; 2 Tablespoons Cornstarch; 1/8 teaspoons Salt; 1-1/2 cup Milk; 2 whole Egg Yolks, Slighty Beaten; 2 teaspoons Vanilla; _____; FOR THE FROSTING:; 2-1/4 cups Powdered Sugar; 1/2 cups Cocoa Powder, Packed; 2 sticks Butter; 4 Tablespoons Cream Or Milk

Servings: persons

FOR THE CUPCAKES:
1/2 cups Butter, Melted
1 box (18.25 Oz. Box) French Vanilla Cake Mix
3 whole Large Eggs
1 cup Water
_____
FOR THE CUSTARD FILLING:
1/3 cups Sugar
2 Tablespoons Cornstarch
1/8 teaspoons Salt
1-1/2 cup Milk
2 whole Egg Yolks, Slighty Beaten
2 teaspoons Vanilla
_____
FOR THE FROSTING:
2-1/4 cups Powdered Sugar
1/2 cups Cocoa Powder, Packed
2 sticks Butter
4 Tablespoons Cream Or Milk

1
For the cupcakes:
2
Preheat oven to 350u00b0F.
3
Melt butter in the microwave, then add to the cake mix, eggs and water in a large bowl. Fill your cupcakes; use papers, it's just easier. Bake for 20 minutes.
4
For the custard filling:
5
Blend sugar, cornstarch and salt in a medium saucepan. Combine milk and egg yolks; gradually stir into the sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils.
6
Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool to room temperature. Or put in the fridge for a bit.
7
After cupcakes and custard have cooled, take a sharp knife and cut a a cone shape out of the top of the cupcake and set aside. Fill with a tablespoonful of custard and smoosh (technical, I know) the saved top back on.
8
For the chocolate frosting:
9
Sift the sugar and cocoa. Cream the butter, stir in the sugar/cocoa, mixing in 1 cup at a time. Moisten with milk until frosting has the desired consistency and frost cupcakes.

1244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/2 cups Butter, Melted, 1 box (18.25 Oz. Box) French Vanilla Cake Mix, 3 whole Large Eggs, and more.

Yes, Boston Cream Pie Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Boston Cream Pie Cupcakes

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