🍴 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.
