Allow the cupcakes to sit at room temperature for about an hour, then refrigerate for another hour, or until ready to serve. When the creme brulee is finished cooking on the stovetop, carefully and quickly (it starts to thicken up fast), pour the mixture into the cupcakes, until they’re full, but not overflowing. Next, make the creme brulee according to box directions. (Save the crumbs for cake pops or eat them or feed them to birds or throw them in the air as really sweet confetti.) Allow the cupcakes to cool in the cupcake tin for at least 10 minutes before transferring to a wire rack to finish cooling.Īllow the cupcakes to cool for at least 30 minutes (you can stick them in the refrigerator to speed them up), then use a small, round cookie cutter, melon baller, or spoon to scoop out the center of each cupcake, leaving about an inch border all the way around (take care not to tear all the way through the cupcake to the wrapper). It will spring back up when you gently press your finger into the top of it. Pour your cupcake batter into your paper-lined cupcake tins so they’re 3/4 of the way full. Bake for about 22-25 minutes until the cake is set and starting to turn golden brown on the edges. With the mixer on low speed, add the flour and the milk, alternating between the two ingredients. Stop the mixer and scrape down the sides, to ensure everything is getting mixed up really well. Beat in the eggs, one at a time, and then the baking soda, baking powder, vanilla, and salt. Using a stand or hand mixer, cream together the butter and sugar until well combined.
First, bake the cupcakes. Pre-heat the oven to 350 degrees (F).
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