Boston Cream Pie Cupcakes

• 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 350u0b0F.
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.

butter, mix, eggs, water, sugar, cornstarch, salt, milk, egg yolks, vanilla, frosting, powdered sugar, cocoa, butter, cream or milk

Taken from tastykitchen.com/recipes/desserts/boston-cream-pie-cupcakes/ (may not work)