Yummy in my tummy! When these are on the kitchen counter, everyone tries to nab one before they are gone!

Boston Cream Pie Cupcakes are a delightful twist on the classic Boston Cream Pie, a dessert that originated in the 19th century at the Parker House Hotel in Boston. These cupcakes capture the essence of the original with a creamy custard filling and a rich chocolate glaze, all nestled in a soft yellow cake. They’re perfect for family gatherings or a sweet treat after dinner, and they’re sure to bring smiles to the faces of both kids and adults alike.

These cupcakes are a treat on their own, but you can pair them with a scoop of vanilla ice cream for an extra indulgent dessert. For a lighter option, serve them with a fresh fruit salad on the side. A cup of coffee or a glass of cold milk also complements the rich flavors beautifully.

Servings: 12

1 box yellow cake mix
Ingredients needed for the cake mix (usually eggs, oil, and water)
1 cup heavy cream
1 cup milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup heavy cream (for chocolate glaze)