Make every moment special with our Boston Cream Cupcakes

Line 10 holes in a 12-hole muffin pan (1/3 cup capacity) with 4cm-deep paper muffin cases.

Prepare cake mix according to packet directions. Reserve icing sachet for another use. Divide mixture evenly into paper cases.

Cook in a 160°C preheated oven for 20-25 mins, or until cakes are lightly golden and spring back when lightly touched in centre. Stand in pan for 5 mins. Transfer to a wire rack to cool.

CUSTARD: Whisk custard powder, sugar and 1/3 cup of the milk in a medium saucepan. until smooth. Whisk in remaining milk and vanilla. Cook, stirring, over a medium heat for 3-5 mins, or until custard boils and thickens. Transfer to a large heatproof bowl and spread over base. Refrigerate for 10 mins, or until slightly cooled. Meanwhile, beat 150ml of the cream in a small bowl with a hand-held electric mixer until soft peaks form. Reserve remaining cream for ganache.

Using a wire whisk, whisk custard briskly until smooth. Add whipped cream. Whisk until combined. Cover surface of custard with plastic wrap. Refrigerate for 2 hours, or until custard is cold.

GANACHE: Microwave chocolate and remaining 150ml of the cream in a heatproof bowl on High for about 1 min. Stir until melted and smooth. Refrigerate for about 30 mins, stirring occasionally, until cool and slightly thickened.

Cut across the top of cakes where paper cases finish to remove cake tops (about 6-7mm thick). Reserve cake tops.

Whisk chilled custard until smooth. Spoon custard into a large piping bag fitted with a 15mm plain nozzle. Pipe a thick layer of custard onto each cake. Replace cake tops.

Spoon ganache over cakes to serve.