Ingredients
Scale
- ¾ cup butter, softened
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ⅔ cup buttermilk
- 3 egg yolks (for pastry cream)
- 3 cups whole milk (for pastry cream)
- ½ cup sugar (for pastry cream)
- ⅓ cup cornstarch (for pastry cream)
- ¼ teaspoon salt (for pastry cream)
- 1 teaspoon vanilla extract (for pastry cream)
- 1 ⅓ cups chocolate chips (for ganache)
- 1 cup heavy whipping cream (for ganache)
Instructions
- Preheat oven to 350°F and line cupcake tins with liners.
- Cream together butter and sugar until light and fluffy.
- Add vanilla extract and eggs, mixing well.
- In a separate bowl, whisk together flour and baking powder.
- Alternate adding dry ingredients and buttermilk to the butter mixture, mixing until just combined.
- Fill cupcake liners about 2/3 full and bake for 20-23 minutes or until a toothpick comes out clean. Cool completely.
- For the pastry cream, whisk egg yolks, sugar, cornstarch, and salt in a bowl.
- Heat milk in a saucepan until just boiling, then slowly whisk into egg mixture to temper.
- Return mixture to saucepan and cook over medium heat, stirring constantly until thickened.
- Remove from heat and stir in vanilla extract. Cool completely.
- For the ganache, heat heavy cream until simmering and pour over chocolate chips. Let sit for a few minutes, then stir until smooth.
- Cut out centers of cooled cupcakes and fill with pastry cream.
- Top filled cupcakes with chocolate ganache and allow to set before serving.
Notes
Use room temperature ingredients for best cake texture. The pastry cream and ganache can be made ahead and refrigerated. For easier filling, use a piping bag to insert the pastry cream into the cupcakes.
- Prep Time: 20 minutes
- Cook Time: 23 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 516
- Sugar: 41
- Sodium: 230
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 1
- Protein: 7
- Cholesterol: 157