Boston Cream Pie Cupcakes

Cake:
1 1/2 cups all-purpose flour, plus more for tins
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
Vanilla custard
Slickepott Fudge Sauce

Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla custard on each cupcake bottom. Sandwich with top. Spoon carefully heated Slickepott Fudge Sauce over each cupcake, and serve immediately.

Vanilla Custard:
½ cup sugar
¼ cup cornstarch
¼ tsp. salt
2 cups milk
4 egg yolks
½ tsp vanilla

1. Put all ingredients but the egg yolks and vanilla into a saucepan
2. Cook over med/med-high heat until mixture thickens (boils)
3. Remove from heat but leave burner on.
4. Lightly beat yolks and add spoonfuls of the hot batter one at a time until you have a 50/50 mixture.
5. Add yolk mixture to saucepan, return to heat and stir until boiling for 1 min.
6. Remove from heat and add vanilla.