Description
Moist vanilla cupcakes filled with rich custard and topped with a glossy 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 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- For the custard filling:
- 1 cup whole milk
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 large egg yolks
- 1 teaspoon vanilla extract
- For the chocolate 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 dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool completely.
- For the custard: In a saucepan, heat milk until simmering. In a bowl, whisk sugar, cornstarch, and egg yolks. Gradually add hot milk to the yolk mixture, then return to saucepan. Cook over medium heat until thickened. Stir in vanilla and cool.
- 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. Let cool slightly, then dip the top of each filled cupcake into the ganache.
Notes
Ensure cupcakes are completely cooled before filling to prevent the custard from melting. Store 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