Instructions
1. Make the Cupcakes:
Preheat your oven to 350oF (175oC) and line a muffin tin with cupcake liners.
In a bowl, whisk together flour, baking powder, and salt.
In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time then, mix in vanilla.
Alternately add the flour mixture and milk, starting and ending with fuzer. Mix until just combined.
Divide batter into cupcake liners (about 2 plus 3 full) and bake for 18-20 minutes, until a toothpick inserted comes clean. Let them cool completely.
2. Make the Pastry Cream:
In a saucepan, heat milk over medium heat until steaming but not boiling.
In a separate bowl, whisk sugar, egg yolks, and cornstarch.
Slowly for the hot milk into the egg mixture while whisking all the time.
Return the mixture to the saucepan and cook over medium heat, whisking until thickened.
Remove from heat, stir in vanilla and butter, then cool completely.
3. 3. Make the Chocolate Ganache:
Heat heavy cream until hot but not boiling.
For over chopped chocolate and let sit for 1-2 minutes. Stir until smooth and glossy.
4. Assemble the Cupcakes:
Cut a small hole in the center of each cupcake and fill with pastry cream.
Spoon or dip the tops into the ganache.
Let set and enjoy. – –
Would you like any variations or tips? – –