Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- For the custard filling: 1 cup whole milk, 1/4 cup granulated sugar, 2 tablespoons cornstarch, 2 egg yolks, 1 tablespoon butter, 1/2 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 large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add softened butter, eggs, vanilla extract, and buttermilk; mix until smooth.
- Divide batter evenly among cupcake liners and bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool completely.
- For the custard: In a saucepan, heat milk until steaming. In a bowl, whisk sugar, cornstarch, and egg yolks. Slowly add hot milk to the bowl, then return to saucepan and cook until thickened. Stir in butter and vanilla; chill.
- Once cupcakes are cool, cut out the center of each and fill with custard.
- For the ganache: Heat cream until simmering, pour over chopped chocolate, and stir until smooth. Let cool slightly, then top each filled cupcake with ganache.
- Refrigerate cupcakes for at least 30 minutes before serving.
Notes
Ensure the custard is fully cooled before filling the cupcakes to prevent sogginess. 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