Instructions

First, bake the cupcakes. Pre-heat the oven to 350 degrees (F). Using a stand or hand mixer, cream together the butter and sugar until well combined. Beat in the eggs, one at a time, and then the baking soda, baking powder, vanilla, and salt. Stop the mixer and scrape down the sides, to ensure everything is getting mixed up really well. With the mixer on low speed, add the flour and the milk, alternating between the two ingredients. Beat just until the mixture is smooth.

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. It will spring back up when you gently press your finger into the top of it. Allow the cupcakes to cool in the cupcake tin for at least 10 minutes before transferring to a wire rack to finish cooling.

Allow 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). Set the cupcakes aside. (Save the crumbs for cake pops or eat them or feed them to birds or throw them in the air as really sweet confetti.)

Next, make the creme brulee according to box directions. 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. Allow the cupcakes to sit at room temperature for about an hour, then refrigerate for another hour, or until ready to serve.

Just before serving, sprinkle a generous pinch of caramelizing sugar over the cupcakes and stick the under your oven’s broiler for about 3 minutes, or until the sugar has melted. You could also use a culinary torch, which is a lot of fun.

For more of Megan’s recipes, check out her blog Bake It In a Cake.