Cupcakes

For the Homemade Cupcakes

• Preheat the oven to 350°F. Place paper cupcake liners into the cupcake baking tin and set aside.
• Combine flour, baking powder and salt in a bowl, then whisk together and set aside.
• Using mixer, beat the eggs and sugar on medium speed until pale, thick, and fluffy, about 4 minutes. Beater should leave a trail in eggs when lifted.
• In a glass measuring cup, combine milk and butter. Microwave on high in 30 second intervals until butter is melted and milk is steaming and not boiling over.
• With mixer on low speed, gradually add flour mixture to egg mixture, beating just until combined. Stir vanilla into hot milk mixture. Slowly pour hot milk mixture into egg mixture beating until fully combined. Batter will look like thick pancake batter with bubbles on top. Make sure the batter is fully combined on the bottom and sides before adding to cupcake liners.

Once The Cupcakes Are Baked And Cooled

• Leave the cupcakes in their liners and use a sharp knife or a large decorator icing tip to carefully core out only the center of the cupcake about the size of a quarter. (Eat the cake holes! You don’t need them.)
• Be careful not to cut too deep and cut the liner. Time to add the pudding filling.

Homemade Pastry Cream

• Pour the milk into a medium saucepan, heat then place over medium heat and bring to a boil. Immediately turn off the heat and set.
• In a large bowl, whisk the egg yolks and sugar until light and thickened. Sift in the cornstarch and whisk vigorously until no lumps remain.
• Whisk in 1/4 cup of the hot milk mixture until incorporated, and then whisk in the remaining hot milk mixture.
• Pour the mixture through a strainer and place mixture back in to the saucepan.
• Remain cooking over medium-high heat, whisking constantly, until thickened and slowly boiling. Continue whisking for an additional minute or two after thickened and boiling.Remove from the heat and stir in the butter.
• Let cool slightly then cover with cling wrap and allow the pudding to chill in the refrigerator until filling the cupcakes.

Homemade Ganache

• In small microwavable bowl, microwave chocolate chips, whipping cream and corn syrup uncovered on High for 30 to 90 seconds or until chips are melted and mixture can be stirred smooth.
• Cover the ganache with cling wrap and allow the ganache to cool for about 1 to 1½ hours
• Once the ganache has cooled, use a mixer and whip the ganache for 1 minute until fluffy. (If the ganache is a bit stiff, you can add ½ tablespoon of lukewarm heavy cream)

Cupcake Assembly and Frosting

Adding The Pudding

• Use a large ziplock bag, cut a corner tip or use a decorator’s bag with no tip.
• Fill bag with cream use light even pressure to fill the cupcakes until they are filled.

Frosting the Cupcakes

• Spoon or pipe the chocolate ganache mixture on top of each cupcake. Once chocolate is set, you can serve. Store cupcakes in refrigerator until ready to serve.