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Make the cream filling first:
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1. Whisk together the egg yolks and sugar until completely combined.
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2. Add flour, whisk very well and set aside while heating the milk.
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3. Heat milk, heavy cream, butter and salt until simmering.
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4. Slowly add the heated milk mixture into the egg yolk mixture, stirring constantly. Whisk well slowly.
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5. Return the mixture into the pot and bring to simmer stirring constantly. The mixture will thicken within 30-45 seconds. Take off heat!
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6. Whisk in the vanilla, set aside to cool to room temperature.
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For the cupcakes:
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1. Preheat the oven to 375u00b0F. Place cupcake liners into a 12-cup muffin pan.
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2. Beat the butter in a large mixing bowl for 1 minute.
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3. Add sugar and beat for another minute.
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4. Add one egg at the time, beating after each addition.
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5. Beat in vanilla.
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6. Mix in flour, baking powder, and salt.
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7. Add milk, beat well for about 1 minute.
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8. Pour into the muffin pan and bake for 15-20 minutes, until a toothpick inserted into the center of the cupcake comes out clean.
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For the ganache frosting:
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1. Bring the heavy cream to low boil. Be careful not to let it actually boil or it will overflow.
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2. Pour the boiling cream over the chopped chocolate and stir until melted. Cool to a little warmer then room temperature.
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To assemble the cupcakes:
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1. Fill a decorating bag with the cream filling. Use a long thin decorating tip. Insert the tip into the baked cupcakes while they are still hot. Gently squeeze some cream into the cupcake. You will see the cupcake expand a little. Be careful not to tear the cupcake.
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2. When the cupcakes are completely cooled, spoon the ganache frosting on top of the cupcake and let it slowly spread. If it does not spread too easy, help it with the edge of the rubber spatula very carefully.
