Remove from heat and stir in the vanilla extract. Let it cool completely.
Once the cupcakes and custard are cool, use a small knife to cut out a small cone from the center of each cupcake and fill with the custard.
For the chocolate glaze, heat 1/2 cup of heavy cream until it just begins to simmer. Pour over the chocolate chips and let sit for a minute, then stir until smooth.
Spoon the chocolate glaze over the top of each cupcake, allowing it to drip down the sides.
Refrigerate the cupcakes for at least 30 minutes before serving to allow the custard to set.
see continuation on the next pageVariations & Tips
For a fun twist, try using a chocolate cake mix instead of yellow for a more decadent flavor. If you have picky eaters, you can fill some cupcakes with a simple vanilla pudding instead of homemade custard. For a nutty crunch, sprinkle some chopped toasted almonds on top of the chocolate glaze before it sets.
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