Boston Cream Pie Donut Cupcakes

All of the above! Well a little more donut and cupcake then pie.

These were inspired by Jewel Bakes

*Note you need to let the cream filling sit in the fridge for at least an hour

Donut Cupcakes
Ingredients
1 box vanilla cake mix
1 (4-oz.) package vanilla pudding mix
1/4 cup instant mashed potatoes
2 large eggs
1 cup whole milk

Directions

• Mix together all ingredients until combined.
• Fill liners 3/4 full (which is 1/4 cup)
• Bake at 350 for 18 minutes

Custard Filling
Ingredients
2 large egg yolks, beaten
1/4 c sugar
2T + 2t cornstarch
pinch of salt
1 c whole milk
1/2t vanilla extract

Directions

• Combine the cornstarch, sugar, and pinch of salt in a saucepan
• Over medium heat whisk as you add in the milk
• Stir constantly until the mixture thickens and starts to bubble, about 5 minutes
• Remove the milk mixture from the heat
• Pour 1/3 c of the milk mixture in to the egg yolks, whisking as you pour in to temper the egg yolks
• Pour the mixture back in to the saucepan
• Return to medium heat, and whisk until thick, about 2-4 minutes
• Stir in the vanilla
• Refrigerate for at least an hour

Chocolate Ganache 
Ingredients
2/3c heavy cream
6 oz. semi sweet chocolate chips
1T light corn syrup
1/3c marshmallow creme (optional)

Directions

• Place chocolate and corn syrup in a bowl, set aside
• Bring the milk to a boil in a small saucepan
• Remove from heat and pour over chocolate and corn syrup
• Let stand for about 5 minutes
• Whisk until the chocolate is smooth and creamy

 
Assemble

• Cut a hole in the top of each cupcake with a sharp serrated knife
• Spoon some custard into the hole
• Spoon the ganache over the top and serve immediately…or as close to immediately as you can…I served them about two hours after assembling them and it worked out just fine! 🙂 
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