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1
To make cupcakes: Preheat oven to 350u00b0F.
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2
Cream butter and sugar together with an electric mixer; add vanilla and eggs.
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3
Sift dry ingredients together and add in 3 stages, alternating with the buttermilk.
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4
Line muffin pans with paper liners.
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5
Fill each about three-quarters full with batter.
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6
Bake 15-20 minutes.
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7
To make pastry cream: Bring milk just to boil in medium saucepan.
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8
Whisk egg yolks, sugar and cornstarch together in a bowl.
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9
Stir just a little of the hot milk into the egg mixture to equalize the temperatures.
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10
Add a little more hot milk to the egg mixture and stir well again.
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11
Then add all of the hot milk and stir.
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12
Return mixture to saucepan; whisk over low heat constantly until mixture becomes thick.
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13
Pour pastry cream into clean bowl and whisk in vanilla.
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14
Whisk in butter 1 ounce at a time until smooth.
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15
Cover surface with plastic wrap and chill until cool.
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16
Fold whipped cream into chilled pastry cream.
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17
To make chocolate glaze: Bring cream and corn syrup to boil.
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18
Pour hot cream over chopped chocolate in a medium bowl.
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Let hot cream sit on the chocolate for about 5 minutes.
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Stir until chocolate is dissolved and smooth.
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21
Stir in butter.
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22
To assemble: Fill pastry bag with pastry cream; poke tip of pastry bag into top of each cupcake and inject each with some pastry cream.
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OR slice each cupcake in half horizontally and spread some pastry cream in between layers.
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OR remove a cone-shaped section from center of cupcake, fill hole with pastry cream and then replace cake piece.
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25
Drizzle chocolate glaze over top of each cupcake.
