Ingredients
Scale
1 ½ cups All-purpose flour
1 ½ teaspoons Baking powder
½ teaspoon Salt
½ cup Unsalted butter, softened
1 cup Granulated sugar
2 large Eggs
1 teaspoon Pure vanilla extract
1 ¾ cups Whole milk
¼ cup Cornstarch
4 large Egg yolks
6 ounces Semi-sweet chocolate, finely chopped
½ cup Heavy cream
2 tablespoons Unsalted butter, softened
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes
- Beat in the eggs one at a time, then stir in the vanilla extract
- Alternately add the dry ingredients and the milk, mixing until just combined
- Divide the batter among the muffin cups, filling each about two-thirds full
- Bake for 18-22 minutes until a skewer comes out clean. Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely
- To make the pastry cream, whisk sugar, cornstarch, and egg yolks in a medium bowl until smooth
- Heat the milk in a saucepan until it simmers; slowly pour half into the egg mixture, whisking to temper the eggs
- Pour the tempered egg mixture back into the saucepan and cook, whisking constantly, until thickened. Stir in butter and vanilla
- Pour the pastry cream into a bowl, cover with plastic wrap touching the surface, and chill for at least 2 hours
- To make the ganache, place chocolate in a heatproof bowl. Heat heavy cream until just simmering, pour over chocolate, and let sit for 5 minutes before whisking until smooth. Stir in butter until melted
- Once cooled to a spreadable consistency, assemble the cupcakes by cutting a cone from each cupcake top, filling with pastry cream, replacing the top, then dipping in ganache
Notes
Store cupcakes in an airtight container in the refrigerator. Best enjoyed at room temperature.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250 kcal
- Sugar: 19 g
- Sodium: 140 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg