Description

Twelve vanilla cupcakes with chilled pastry cream and chocolate ganache.

Ingredients

Scale

1 1/2 cups Whole milk, for pastry cream
3 yolks Large egg yolks, for pastry cream
1/3 cup Granulated sugar, for pastry cream
3 tablespoons Cornstarch
1 tablespoon Unsalted butter, for pastry cream
2 teaspoons Vanilla extract
1 1/2 cups All-purpose flour
1 1/2 teaspoons Baking powder
1/4 teaspoon Fine salt
1/2 cup Unsalted butter, softened, for cake
3/4 cup Granulated sugar, for cake
2 eggs Large eggs, for cake
1/2 cup Whole milk, for cake
4 ounces Semisweet chocolate, chopped
1/3 cup Heavy cream

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Instructions

For pastry cream, heat 1 1/2 cups milk until steaming. Whisk 3 yolks, 1/3 cup sugar and 3 tbsp cornstarch, gradually temper with hot milk, and return to saucepan. Whisk over medium heat until thick and bubbling; confirm 160°F or higher, remove from heat, stir in 1 tbsp butter and 1 tsp vanilla. Transfer to shallow covered dish and chill about two hours.
Heat oven to 350°F and line a twelve-cup muffin pan. Whisk 1 1/2 cups flour, 1 1/2 tsp baking powder and 1/4 tsp salt. Cream 1/2 cup softened butter and 3/4 cup sugar, beat in 2 eggs and remaining 1 tsp vanilla; alternately fold in flour mixture and 1/2 cup milk.
Divide among twelve cups and bake about 20–25 minutes until the centers are set and the egg-containing cake reaches 160°F. Cool about one hour. Core each center without cutting through the bottom; spoon in chilled cream and replace a small cake cap if workable.
Heat 1/3 cup cream just to steaming, pour over 4 oz chopped semisweet chocolate, wait two minutes and stir smooth. Cool to a spreadable consistency and cap each filled cupcake. Refrigerate the perishable filled cupcakes promptly.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 180 minutes, included in the total.

Untested estimate: pastry-cream cooking 10 minutes, cupcake bake 20–25, ganache heating 5, at least two hours cream chilling and one hour cake cooling; overlap possible and preheat excluded.

Prep Time: 45 minutes
Chilling, resting or cooling: 180 minutes
Cook Time: 35 minutes
Category: Cupcakes

Nutrition

Serving Size: One filled cupcake