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1
Pastry Cream:.
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2
Heat milk in a saucepan over medium until it begins to steam and bubbles form around the edges.
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3
Remove milk from burner.
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4
whisk sugar, cornstarch and salt together in a bowl.
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5
Add the eggs and whisk until smooth, then gradually whisk in 1/2 the hot milk.
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6
Pour the egg milk mixture into the remaining milk in the pan and return pan to burner.
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7
Cook custard over medium heat, whisking often until thick.
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8
Boil 1 minute, whisking constantly to eliminate the starchy taste of the flour and to thicken further.
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9
Turn off heat, stir in butter and vanilla until butter is melted.
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10
transfer to a bowl and cover with plastic, pressing it onto the surface to prevent a skin from forming.
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11
Chill before using.
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12
Chocolate Glaze:.
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13
Boil cream and corn syrup in a saucepan.
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14
Off heat, whisk in chocolate until smooth.
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15
Cupcakes:.
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16
Preheat oven to 325; line 16 muffin cups with paper liners and coat with non-stick spray.
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17
Whisk dry flour, baking power and salt together in a bowl and set aside.
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18
Cream sugar and butter in a bowl with a hand mixer on medium speed until fluffy, about 5 minutes.
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19
Add eggs 1 at a time, beating well after each addition.
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20
Blend in 1/2 the flour mixture, then add buttermilk and vanilla; mix until combined.
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21
Add remaining flour and mix until blended.
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22
Transfer 2 cups batter to a small bowl.
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23
Fold cocoa and espresso mixture into cups batter until incorporated.
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24
Scoop a heaping tablespoon chocolate batter into the bottom of each liner and smooth to cover bottom.
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25
Top with vanilla batter, filling liners to the top, then bake until a toothpick inserted in center of a cupcake comes out clean, about 25 to 30 minutes.
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26
Cool cupcakes in pan for 20 minutes tranfer to a rack, then when COMPLETELY cool, assembly cupcakes by cutting top off filling with scoop of pastry cream, placing top back on and top with 2 T of chocolate glaze.
