Description
These cupcakes feature a moist vanilla base, a creamy custard filling, and a glossy chocolate ganache topping, making them a delightful treat.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- For the filling:
- 1 cup whole milk
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- For the ganache:
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with flour mixture.
- Divide batter evenly among cupcake liners and bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool completely.
- For the filling: In a saucepan, heat milk until simmering. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly add hot milk to the egg mixture, then return to saucepan and cook until thickened. Stir in vanilla and chill.
- Once cupcakes are cool, cut out the center of each and fill with custard.
- For the ganache: Heat cream until just boiling, then pour over chopped chocolate. Stir until smooth and let cool slightly before topping cupcakes.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Ensure the custard is fully cooled before filling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 22g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 4g