Black Bottom Cupcakes With Custard Filling

1. 1

   In a sauce pan (a double boiler might be better to prevent curdling), melt butter. Once butter has melted add sugar little by little. Once incorporated, add in cornstarch. Pour in milk, stirring slowly. Let mixture simmer. Add egg yolks and vanilla. Stir occasionally. Remove from heat once mixture is smooth and thick.

2. 2

   Preheat oven to 175C and place rack in the center of the oven. Line muffin pan with cupcake liners.

3. 3

   In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

4. 4

   In another large bowl, whisk together the eggs, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin.

5. 5

   Scoop (I used a 2oz ice cream scoop) batter into muffin tin, just until they're half full. Scoop custard filling on top.

6. 6

   Bake at 175C for 18-20 minutes or until toothpick inserted into cake part comes out clean.

7. 7

   Remove from oven and cool on wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.