Directions

• To make Vanilla Cupcakes:
• Preheat oven to 350F and line a cupcake pan with cupcake liners
• In a medium bowl, whisk together flour, baking powder and salt, set aside
• In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed
• Add eggs one at a time, beating well each addition then scape down the bowl
• Add vanilla and beat to combine
• Reduce mixer speed to medium and add flour mixture in thirds alternating with buttermilk, mixing to incorporated with each addition, scape down the bowl as needed and beat until just combined and smooth
• Fill the prepared cupcakes pan 2/3 full of the batter and bake 18-20 minutes or until a toothpick inserted in the center comes out clean
• Let them cool in the pan for 5 minutes, then transfer to wire rack and cool to room temperature
• While the cupcakes cool, make the pastry cream
• To make pastry cream:
• In a medium size bowl, add egg yolks and gently beat them together, set aside
• In a large sauce pan, stir together milk, sugar and cornstarch and mix until smooth
• Cook, stirring continuously, over medium-high until mixture begins to thicken and bubble, reduce heat to medium and simmer for 2 minutes, remove from heat
• Add a little bit of milk mixture to the egg yolks and whisk together then add egg mixture to milk mixture, this process ensures that you don’t cook the egg yolks
• Place the pan back on the heat and bring to a light boil allow to boil for 2 minutes, stirring continuously
• Remove from heat and add butter and vanilla extract and stir until smooth, then set aside to cool to room temperature
• To make Chocolate Ganache:
• In a medium glass bowl add chopped chocolate, set aside
• In a small saucepan, heat the cream until it begins to simmer
• Remove from heat and pour over the top of the chocolate in the bowl
• Allow to sit 3-4 minutes, then whisk until smooth
• Place the chocolate ganache in the fridge until completely cool and firm, about 1 hour
• To assemble the cupcakes:
• Using a small paring knife cut the center out of the cupcake in the shape of a cone
• Remove the cone and cut away all but the top ¼ inch, leaving a small disk of cake.
• Fill the inside of each cupcake with pastry cream and top with the disk of cake
• Top the cupcakes with the chocolate ganache
• Refrigerate cupcakes until ready to serve