- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
- 3 large eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 2 large egg yolks
- 1/4 cup sugar
- 2 tablespoons plus 1/2 teaspoon cornstarch
- Pinch of salt
- 1 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- 2/3 cup heavy cream
- 6 ounces semisweet chocolate, finely chopped
- 1 tablespoon light corn syrup
Preheat oven to 350. Prepare muffin tins, set aside. Whisk together flour, baking powder, and salt in a small bowl. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients. Warm milk and butter in a saucepan over low heat. Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
Whisk yolks until smooth. Mix sugar, cornstarch, salt and cream in a medium saucepan over medium heat. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes. Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla. Transfer into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.
Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.
Bring It All Together:
Using a serrated knife, cut each cooled cupcake in half horizontally. Add a spoonful of vanilla cream to bottom half and sandwhich with top. Drizzle with chocolate-ganache glaze. Enjoy!