For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, finely chopped
- 1 tablespoon unsalted butter
Step-by-Step Instructions
Preparing the Cupcakes
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large bowl, beat the butter and sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
Preparing the Pastry Cream
- Heat the Milk:
- In a medium saucepan, heat the milk over medium heat until it begins to simmer. Remove from heat.
- Mix Sugar and Cornstarch:
- In a separate bowl, whisk together the sugar and cornstarch. Add the egg yolks and whisk until smooth.
- Temper the Egg Mixture:
- Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Cook the Pastry Cream:
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Boil for 1-2 minutes, then remove from heat.
- Add Butter and Vanilla:
- Stir in the butter and vanilla extract until smooth. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until cool.
Preparing the Chocolate Ganache
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