Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 1/2 cups whole milk (custard)
- 3 egg yolks
- 1/2 cup sugar (custard)
- 2 tbsp cornstarch
- 1 tsp vanilla extract (custard)
- 2 tbsp butter (custard)
- 4 oz dark chocolate
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line cupcake pan.
- Mix dry cupcake ingredients, then add wet ingredients and blend until smooth.
- Bake 18–20 minutes and cool completely.
- Heat milk for custard; whisk yolks, sugar, and cornstarch.
- Temper eggs with hot milk, then cook until thickened.
- Add vanilla and butter, then chill custard.
- Heat cream and pour over chocolate to make ganache.
- Core cupcakes, fill with custard, and top with ganache.
Notes
- Custard must be fully chilled before filling.
- Do not overfill cupcakes to prevent overflow.
- Ganache can be cooled slightly for thicker topping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian