Better than twinkie's cupcakes

I have a lot of updating to do, but I must get this recipe on here.

The recipe is actually called Boston Cream Pie cupcakes, but my kids think they are better than twinkies...so we changed the name:

Cupcakes
1 Box French Vanilla cake mix
3 Large eggs
1/2 Cup butter, melted (use butter)
1 Cup water

Mix and make cupcakes. Bake according to cupcake directions on cake mix.

Custard Filling
1/3 cup sugar

2 Tbsp cornstarch

1/8 tsp salt

1-1/2 cups milk

2 egg yolks, slightly beaten

2 tsp vanilla

Blend sugar, cornstarch and salt in medium saucepan.

Combine milk and egg yolks; gradually stir into 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.

Now, time to assemble.
Cut a cone shape out of the center.

You should really go and check out the blog I got this recipe from to see the pictures...so click HERE.

Do NOT cut all the way through!

Fill your hole with the custard and put the top on as best you can.

The frosting will cover it so it doesn't need to be perfect.

Chocolate Frosting

1/2 Cup packed cocoa
2-1/4 Cup confectioners' sugar
1/2 pound butter
3-4 Tbsp cream or milk

Cream butter.

Add dry ingredients a little at a time.

Add milk to desired consistency.

Then frost you custard filled cupcakes.

Store in the fridge.