April Recipes

Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes
Hands On:
30 minutes
Total Time:
70 minutes


  • 4 Hy-Vee large egg yolks
  • 2 cups Hy-Vee whole milk
  • ⅔ cup 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 cup water
  • ⅓ cup Hy-Vee vegetable oil
  • 3 Hy-Vee large eggs
  • ¼ cup Hy-Vee sour cream
  • ¼ cup Hy-Vee heavy whipping cream
  • 1 (12-oz.) pkg. Hy-Vee semisweet chocolate chips
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Preheat oven to 350°. Spray a standard-size (2½-inch) muffin pan with nonstick spray; set aside.
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 1½ 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.

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