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.
