🍴 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.
Bake for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool completely.
For the Custard Filling:
In a saucepan over medium heat, whisk together:
1 cup heavy cream
1 cup milk
½ cup sugar
¼ cup cornstarch
In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot cream mixture to the yolks, whisking constantly to temper them.
Pour the tempered yolks back into the saucepan and cook, stirring constantly, until the mixture thickens.
Remove from heat, and stir in vanilla extract. Let the custard cool completely.
Assembling the Cupcakes:
Once the cupcakes and custard are completely cool, cut a small cone from the center of each cupcake using a small knife.
Fill each cupcake with the custard, then set the tops aside.
For the Chocolate Glaze:
Heat ½ cup heavy cream in a small saucepan until it just begins to simmer.
Pour the hot cream over the chocolate chips and let it sit for a minute. Stir until the mixture is smooth.
Spoon the chocolate glaze over each cupcake, allowing it to drip down the sides.
Chill & Serve:
Refrigerate the cupcakes for at least 30 minutes to allow the custard to set.
Serve chilled, and enjoy!
🍴 Variations & Tips
Chocolate Cake Twist: Swap the yellow cake mix for a chocolate cake mix for a more decadent version of this treat.
Picky Eaters: If you have some picky eaters, you can replace the homemade custard with vanilla pudding.
Nutty Crunch: For an extra crunch, sprinkle chopped toasted almonds on top of the chocolate glaze before it sets.
☕ Serving Suggestions:
Pair these cupcakes with a scoop of vanilla ice cream for a more indulgent dessert.
For a lighter option, serve with a fresh fruit salad.
A cup of coffee or a glass of cold milk complements the rich flavors beautifully.
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