Boston Cream Pie Cupcakes

For the cupcakes:

Preheat oven to 350ºF.

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.

For the custard filling:

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.

Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool to room temperature. Or put in the fridge for a bit.

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.

For the chocolate frosting:

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.