Banana Boston Cream Pie Cupcakes

For the banana custard:
Place bananas and milk into a blender and blend until smooth. Pour mixture into a saucepan and bring to a simmer over medium heat, then reduce to a low heat.

In a small bowl, whisk together egg yolks and cornstarch until smooth. Gradually add about half of the warm banana mixture to bowl, whisking constantly. Add salt, agave and vanilla and whisk to combine.

Transfer the contents of the bowl into the saucepan and simmer on a low heat for about 10 minutes or until mixture has thickened. Transfer to an airtight container and refrigerate until chilled.

For the cupcakes:
Preheat oven to 350ºF. Coat muffin tins thoroughly with butter and a light dusting of flour.

Whisk together flour, baking powder and salt in a small bowl. Warm milk and butter in a saucepan over low heat.

Beat eggs and sugar with a mixer on high speed for about 5 minutes or until thick and pale. Add dry ingredients. Bring milk and butter to a boil and pour into mixer. Add vanilla and continue to beat until smooth.

Divide batter among muffin cups, filing them halfway. Bake until cupcakes are golden and a toothpick inserted in the middle comes out clean, about 15 minutes. Let cupcakes cool in the tins for about 10 minutes, before transferring to wire racks to cool completely.

While cupcakes are cooling, make the glaze. Place chocolate, sugar and water in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat and stir in butter until melted and incorporated. Let cool slightly.

Using a serrated knife, cut cupcake each in half horizontally. Spread about 1 tablespoon banana pudding on each cupcake bottom. Top with a few banana slices and sandwich with top of cupcake. Spoon glaze on top. Repeat process with remaining cupcakes and serve.