Ingredients
- ~For the Pastry Cream:
- 1 1/2 cups heavy cream
- 3 large egg yolks
- 1/3 cup granulated sugar
- pinch of table salt
- 4 teaspoons cornstarch
- 2 tablespoons unsalted butter, cold & cut into 2 pieces
- 1 1/2 teaspoons vanilla extract
- ~For the Cupcakes:
- 1 3/4 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoons table salt
- 1 cup granulated sugar
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened but slightly cool, cut into 12 pieces
- 3 large eggs
- 3/4 cups milk
- 1 1/2 teaspoons vanilla extract
- ~For the Chocolate Glaze:
- 3/4 cup heavy cream
- 1/4 cup light corn syrup
- 8 ounces bittersweet chocolate chips
- 1/2 teaspoon vanilla extract
Preparation
Step 1
~For the pastry cream:
* Bring the cream to a simmer in a medium saucepan over medium heat, stirring occasionally.
* Meanwhile, whisk the yolks, sugar, and salt together in a medium bowl.
* Add the cornstarch and whisk the mixture is pale yellow and thick.
* When the cream reaches a full simmer, slowly whisk it into the yolk mixture.
* Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy.
* Off the heat, whisk in the butter and vanilla.
* Transfer the pastry cream to a small bowl and refrigerate, with plastic wrap pressed flush against its surface, until cold and set, at least 2 hours or up to 2 days.
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~For the cupcakes:
* Adjust an oven rack to the middle position and heat the oven to 350 degrees.
* Line a standard muffin pan with paper baking cups and set aside.
* In the bowl of a stand mixer, combine the flour, baking powder, salt, and sugar on low speed.
* Add the butter, 1 piece at a time, and combine until the mixture resembles coarse sand.
* Add the eggs, 1 at time, and mix until fully combined.
* Add the milk and vanilla, increase the speed to medium, and mix until the batter is light, fluffy and free of lumps.
* Fill the lined muffin cups three-quarters full, being careful not to overfill.
* Bake until a toothpick inserted in the center of the cupcake comes out clean, about 18 to 20 minutes.
* Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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~For the glaze:
* Cook the cream, corn syrup, chocolate, and vanilla in a small saucepan over medium heat, stirring constantly until smooth.
* Set aside and allow to thicken for 30 minutes.
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~To assemble:
* Insert a small knife at a 45 degree angle about 1/8 inch from the edge of each cupcake and cut all the way around, remove a cone of cake.
* Cut away all but the top 1/4 inch of the cone; leaving only a small disk of cake which will be used to top the cupcake.
* Fill each cupcake with 2 tablespoons of pastry cream and top with the disk of cake.
* Carefully top each filled cupcake with a 1-2 tablespoons of the chocolate glaze.
* Refrigerate until just set, about 10 minutes.