Description
Delicious cupcakes featuring a soft vanilla sponge filled with creamy custard and topped with rich chocolate ganache.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- For filling: 1 cup heavy cream, 1/2 cup milk, 1/4 cup sugar, 2 egg yolks, 2 tablespoons cornstarch, 1 teaspoon vanilla extract
- For ganache: 1/2 cup semi-sweet chocolate chips, 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk, beginning and ending with dry ingredients.
- Divide batter evenly among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
- Cool cupcakes completely on a wire rack.
- For the filling: In a saucepan, heat milk and heavy cream over medium heat. In a bowl, whisk sugar, egg yolks, and cornstarch. Slowly add hot milk mixture to the egg mixture, then return to saucepan and cook until thickened. Stir in vanilla and cool.
- Once cooled, core the center of each cupcake and fill with custard.
- For the ganache: Heat heavy cream until just simmering, then pour over chocolate chips and stir until smooth. Let cool slightly, then spoon over filled cupcakes.
Notes
Ensure cupcakes are fully cooled before filling to prevent the custard from melting. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 22g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 4g