Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 350 degrees. Spray a standard-size (2-1/2-inch) muffin pan with nonstick spray; set aside.

2. Step2

   Whisk together 3 egg yolks in a medium saucepan. Whisk whole milk, granulated sugar, and corn starch. Bring to a boil, whisking constantly. Reduce heat to low; cook and whisk 1 minute. Remove from heat; whisk unsalted butter and 2 teaspoons vanilla extract. Transfer to medium bowl. Place plastic wrap on surface to cover; cool completely. Refrigerate custard until ready to use.

3. Step3

   Prepare batter for extra-moist classic yellow deluxe cake mix according to pkg. directions using water, vegetable oil, and 3 eggs. Stir in sour cream and 1 teaspoon vanilla extract.

4. Step4

   Pour batter into prepared muffin cups. Bake 18 to 21 minutes or until toothpick inserted in center of cupcakes comes out clean. Remove from muffin cups; cool completely.

5. Step5

   Microwave heavy whipping cream and light corn syrup in medium microwave-safe bowl for 1-1/2 minutes or until hot. Stir in chocolate chips; let stand 2 minutes. Whisk until completely smooth; set aside.

6. Step6

   To assemble, split cooled cupcakes in half horizontally. Pipe or spread custard onto cupcake bottoms. Sandwich with cupcake tops. Spoon chocolate mixture on tops of cupcakes; spread evenly with back of spoon.
   Refrigerate until ready to serve.