These Boston Cream Pie Cupcakes are a delightful twist on the classic Boston Cream Pie. Born in the 19th century at the Parker House Hotel in Boston, this dessert features a creamy custard filling, rich chocolate glaze, and a soft yellow cake base. They’re perfect for family gatherings, dinner parties, or just a special treat after dinner.
With their creamy custard and decadent chocolate topping, these cupcakes will disappear in no time!
Ingredients
For the Cupcakes:
1 box yellow cake mix
Ingredients required for the cake mix (usually eggs, oil, and water)
For the Custard Filling:
1 cup heavy cream
1 cup milk
½ cup granulated sugar
¼ cup cornstarch
4 large egg yolks
2 teaspoons vanilla extract
For the Chocolate Glaze:
1 cup semi-sweet chocolate chips
½ cup heavy cream (for the glaze)
Directions
see continuation on next page
Directions
For the Cupcakes:
Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
Prepare the cake mix according to the package instructions. Fill each cupcake liner about two-thirds full with batter.
