Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk these dry ingredients together until well mixed.
- Add the softened butter, eggs, vanilla extract, and milk to the bowl. Cream the mixture until it becomes light and aerated, ensuring it’s glossy and free of lumps.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Bake for about 20-22 minutes or until a toothpick comes out clean, ensuring a slight jiggle in the center when you take them out.
- While the cupcakes cool, whisk together the milk and sugar in a saucepan over medium heat until gently bubbling. In a bowl, whisk the egg yolks and cornstarch until smooth, then slowly add the hot milk mixture to prevent curdling. Return the mixture to the saucepan and cook until thickened, which should take about 5-7 minutes. Remove from heat, stir in butter and vanilla, and chill until set.
- Heat the heavy cream in a small pot until simmering, then pour it over the chocolate chips in a bowl. Let it sit for a couple of minutes before stirring until smooth and glossy.
- Once the cupcakes have cooled, cut a small cone out of the center of each one. Fill each cupcake with your cooled pastry cream and replace the tops. Drizzle the chocolate ganache over the cupcakes, allowing it to cascade down the sides.
Notes
Allowing the pastry cream to chill completely makes a world of difference in texture. Be patient for the best results!