4ouncesbittersweet or semi-sweet chocolate, finely chopped
2teaspoonslight corn syrup
½teaspoonpure vanilla extract
In a medium bowl, whisk egg yolks until smooth. Set aside.
In a medium saucepan, combine sugar, cornstarch, and salt over medium heat. Gradually add the milk in a slow, steady stream stirring constantly. Continuing to stir, cook until the mixture thickens and begins to bubble, 5-6 minutes.
Temper the egg yolks by slowly pouring one third of the milk mixture into the yolks, whisking constantly so they don’t curdle.
Pour the yolk mixture back into the remaining milk mixture in the saucepan. Cook over medium heat, whisking constantly until the mixture comes to a full boil and reaches 200 degrees F with a candy thermometer or instant read thermometer. The pastry cream should be thick and glossy.
Remove from heat. Stir in vanilla.
If you notice any lumps, strain mixture through a fine sieve into a heatproof bowl. Press plastic wrap directly on the surface to prevent a skin from forming.
Chill until firm, at least 2 hours, or up to 2 days. Makes about 2 cups
Preheat oven to 350°F. Lightly grease and flour 12 standard muffin cups, tapping out excess flour.
In a medium bowl, combine flour, baking powder, and salt. Set aside. In a small saucepan, combine butter and milk set over low heat.
Place eggs and sugar in a large bowl of an electric stand mixer. Using the whisk attachment, mix on high speed until pale yellow and fluffy, about 5 minutes.
Gradually add the flour mixture on low speed until just incorporated. Scrape sides of the bowl as needed.
Bring the milk and butter just to a boil. With the mixer on low, add the hot milk mixture to the batter in a slow, steady stream. Mix until smooth then add the vanilla.
Optional – If you’d like marbled cupcakes, transfer about 1 ½ cups of the batter to a medium bowl. Stir in the cocoa powder and milk until incorporated.
Divide yellow cake batter evenly among the 12 muffin cups. If marbling, divide the chocolate batter evenly over the yellow batter. Muffin cups should be ¾ full. Run a knife through the batters to marble.
Bake in preheated oven until a toothpick inserted in the centers comes out clean, or with a few moist crumbs, 12-14 minutes.
Place the muffin tin on a wire rack to cool for 10 minutes. Run a small knife around the edges to loosen. Transfer cupcakes directly to rack to cool completely.
Cupcakes can be stored in airtight containers overnight at room temperature, or frozen up to 2 months.
Place chopped chocolate in a medium heatproof bowl. In a small saucepan, bring cream and corn syrup just to a simmer over medium-high heat.
Pour the cream mixture over the chocolate. Let stand, without stirring 3-4 minutes, until chocolate begins to melt.
Gently stir the chocolate and cream with a spatula until totally combined. Begin in the center of the bowl and gradually work toward the edge, pulling in as much chocolate as possible until the mixture is smooth and glossy.
Let cool. If not using immediately, glaze can be refrigerated up to 5 days in an airtight container. Reheat on low before using. Makes about 1 ¼ cups
To assemble, use a serrated knife to cut the cupcakes in half horizontally. Either with a spoon or a pastry bag, spread about 1 ½ tablespoons of pastry cream on the bottom half of each cupcake.
Place top half on pastry cream and press gently so the cream comes to the edges of the cupcakes. Spoon about 1 tablespoon of glaze over each cupcake. Enjoy!
Can be made 1 day ahead. Chill cupcakes in a container that won’t touch the glaze. Let sit at room temperature 30 minutes before serving.
Prep time and cooking time includes all steps - Pastry Cream, Cupcakes, Ganache Glaze, and Assembly.