These cupcakes are truly heavenly! Yes! They may take a little longer to make than your average cupcake but, trust me! They are worth it! Do keep them in the refrigerator because of the cream filling.
Preheat Oven: 350 degrees
Cream:
- 1 1/3 cups heavy cream
- 3 egg yolks
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- 4 teaspoons cornstarch
- 2 tablespoons unsalted butter – diced and cold
- 1 1/2 tsp vanilla extract
Cupcakes:
- 1 3/4 cup All – purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter – softened cut up
- 3 eggs
- 3/4 cup whole milk
- 1/2 teaspoons vanilla extract
Glaze:
- 3/4 cup heavy cream
- 1/4 cup light corn syrup
- 8 ounces bittersweet chocolate finely chopped
- 1/2teaspoon vanilla extract
To make pastry cream heat cream in a medium saucepan over medium heat until simmering, stirring occasionally. Meanwhile, whisk the egg yolks, sugar and salt together in a medium bowl. Add the cornstarch and whisk until the mixture is pale yellow and thick, about 15 seconds.
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 pudding consistency, 1 to 2 minutes. Remove the pan from the heat and whisk in the butter and vanilla extract until the butter Is completely melted. Transfers the pastry cream to a small bowl and press plastic wrap directly on the surface. Refrigerate until set, at least 2 hours.
to make cupcakes, preheat oven to 350 degrees. Line 12 cupcake pans with liners and set aside. In a bowl of a stand mixer fitted with paddle attachment, combine the flour, sugar, baking powder and salt on medium low speed. Add the butter and mix until the mixture resembles coarse sand. Add eggs, gently mixing until incorporated. Add the milk and vanilla extract; to avoid splatter, blend on low and then increase to medium, mixing until light and fluffy and no lumps remain, about 3 minutes, stopping to scrape the sides and bottom of the bowl halfway through. Batter will be almost a bit foamy to the touch.
fill muffin tins cups about three quarters full and bake until toothpick comes out clean, about 19 to 20 minutes. Let the cupcakes cool in the pan for 5 minutes, then transfers them to a wire rack to cool completely.
to make glaze: combine the heavy cream, corn syrup, chocolate and vanilla in a small saucepan over medium heat, stirring constantly until smooth. Set the glaze as side to cool and thicken at room temperature st least 1 hour.
Assemble: cut middle out of the cupcakes. Fill each cake with pastry cream. Save disk of cake and cover top of pastry cream center. Glaze cakes. Refrigerate. Serve at room temp.