Ingredients
For the Vanilla Cupcakes
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
For the Pastry Cream Filling
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- ¼ tsp salt
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
For the Chocolate Ganache
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 1 tbsp unsalted butter (optional, for extra shine)
Instructions
1. Prepare the Cupcake Batter
Preheat the oven to 350°F. Line a 12-cup muffin tin with cupcake liners. Whisk together the flour, baking powder, and salt.
2. Mix the Batter
Cream the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then add the vanilla. Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients, mixing just until combined.
3. Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the cake (away from the center where the filling will go) comes out clean. Cool completely on a wire rack.
4. Make the Pastry Cream
In a saucepan, heat the milk until it begins to steam but does not boil.
Meanwhile, whisk together the sugar, egg yolks, cornstarch, and salt until smooth. Slowly whisk the warm milk into the egg mixture. Return everything to the saucepan and cook over medium heat, whisking constantly, until thickened, about 3–5 minutes. Remove from the heat and stir in the butter and vanilla. Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 2 hours.
5. Fill the Cupcakes
Using a small knife or cupcake corer, remove a small cone from the center of each cupcake. Spoon or pipe the chilled pastry cream into each cavity, then replace the tops if desired.
6. Prepare the Ganache
Heat the heavy cream until it just begins to simmer. Pour it over the chocolate chips and let stand for 2 minutes. Stir until smooth, then mix in the butter if using.
7. Finish the Cupcakes
Dip the top of each filled cupcake into the ganache or spoon it over the top, allowing it to gently drip toward the edges. Let the ganache set for about 20 minutes before serving.