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1
Make the pastry cream: Whisk together the sugar, cornstarch, and salt in a medium pot.
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2
While whisking, pour in the milk.
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3
Set the pot over medium-low heat, and heat the mixture to just below boiling.
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4
Meanwhile, whisk the eggs in a large bowl.
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5
Remove the pot from heat, and pour the milk slowly into the eggs, whisking constantly, to temper the eggs.
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6
Pour the mixture back into the saucepan, and stir constantly over medium-low heat until the mixture thickens and just begins to simmer.
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7
Immediately scrape the mixture into a clean bowl.
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8
Let it cool slightly, then cover the surface of the pastry cream with plastic wrap.
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9
Refrigerate several hours or overnight, until chilled and thickened.
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10
Make the cakes: Preheat the oven to 350 degrees F. Line a twelve-unit cupcake pan with paper liners.
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11
Sift together the flour, baking powder, baking soda, and salt onto a piece of parchment.
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12
Cream the butter and sugar in a mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes.
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13
Crack in the eggs, one at a time, mixing well between additions.
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14
Stir in the olive oil, vanilla, and zest.
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15
Beat on high speed for 2 minutes, to lighten and smooth the batter.
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16
Mix in the flour in three additions on low speed, alternating with the orange juice, beginning and ending with the flour.
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17
Once everything has been added, beat the batter on high speed for about 20 seconds.
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18
Divide the batter evenly among the cupcake liners.
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19
Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 to 25 minutes.
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20
Remove the cupcakes from pan, and cool completely on a wire rack.
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21
Make the glaze: Combine the corn syrup, rum, salt, and 2 tablespoons water in a small pot.
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22
Bring to a boil, and simmer until slightly thickened, about 2 minutes.
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23
Put the chopped chocolate in a heat-proof bowl, and pour the syrup over the chocolate.
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24
Stir until the glaze is smooth and shiny and all of the chocolate is melted.
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25
Let cool until thickened and just warm to the touch.
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26
To assemble the cakes: Remove the cupcake liners from the cakes.
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27
Split the cakes at the base of the cap with a serrated knife.
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28
To finish: Invert one cake, and place the cake cap on a plate, cut side up.
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29
Spoon the pastry cream onto the cake top, then top with inverted cake bottom, like an upside-down mushroom.
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30
Spoon the hot chocolate glaze onto the base facing you, letting the glaze run down the sides of the cake, spooning on more if necessary.
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31
Repeat with the remaining filled cakes.
