Perfect for dessert lovers (Print Version)
# Ingredients:
→ For the Cupcakes
01 -
1 1/2 cups all-purpose flour
02 -
1 1/2 teaspoons baking powder
03 -
1/2 teaspoon salt
04 -
1/2 cup whole milk
05 -
1/2 cup unsalted butter, softened
06 -
1 cup granulated sugar
07 -
3 large eggs
08 -
2 teaspoons vanilla extract
→ For the Pastry Cream Filling
09 -
2 egg yolks
10 -
1/4 cup granulated sugar
11 -
2 tablespoons cornstarch
12 -
1 cup whole milk
13 -
1 tablespoon unsalted butter
14 -
1 teaspoon vanilla extract
→ For the Chocolate Ganache
15 -
1/2 cup heavy cream
16 -
4 ounces semisweet chocolate, finely chopped
# Instructions:
01 -
Heat your oven to 350°F and pop some paper liners into a 12-cup muffin pan.
02 -
Grab a bowl and whisk your flour, baking powder, and salt together until they're well combined.
03 -
In another bowl, beat the softened butter and sugar until it looks fluffy and light (about 2 minutes). Then add the eggs one by one, mixing well after each. Pour in the vanilla and give it another quick mix.
04 -
Add the flour mixture and milk to your butter mixture in alternating batches (starting and ending with flour), mixing gently after each addition.
05 -
Divide your batter evenly between the muffin cups and bake until a toothpick comes out clean when poked in the center, about 18-22 minutes. Let them cool completely on a rack.
06 -
Whisk the egg yolks, sugar, and cornstarch in a bowl. Heat the milk in a saucepan until it's steaming, then slowly pour it into the egg mixture, whisking constantly. Pour everything back into the pan and cook over medium heat while whisking until it thickens. Take it off the heat, mix in the butter and vanilla, and strain through a fine-mesh sieve. Cover with plastic wrap (press it directly onto the surface of the cream) and chill in the fridge for at least 2 hours.
07 -
Put your chopped chocolate in a bowl. Heat the cream in a small saucepan until it just starts to boil, then pour it over the chocolate. Let it sit untouched for 5 minutes, then stir until smooth and shiny. Let it cool for about 15 minutes until it thickens but is still pourable.
08 -
Use a paring knife to cut a small cone-shaped piece from the center of each cupcake. Fill the holes with pastry cream using a spoon or piping bag. Dip the tops of your cupcakes into the ganache, letting any excess drip off. Pop them in the fridge for about 30 minutes until the ganache sets.