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1
To make pastry cream, mix 1/4 cup sugar and cornstarch in a bowl until smooth.
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2
Add egg yolks and mix until a paste is formed.
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Stir in 1/2 cup milk.
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4
Combine remaining 1 1/2 cups milk and 1/4 cup sugar in a saucepan and bring to a boil.
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5
Pour hot mixture into a bowl, whisking constantly.
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Pour back into pan.
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Cook over moderate heat, stirring constantly, until smooth and thick.
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Remove from heat and stir an additional minute.
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Stir in vanilla and transfer to a bowl.
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Cover with buttered parchment paper touching top and chill a minimum of 2 hours or as long as 2 days.
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11
To make cupcakes, butter and flour a 12-cup and a 6-cup muffin tin.
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12
Melt chocolate in the top of a double boiler or in a bowl over simmering water.
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13
In another bowl, combine brown sugar, 1/2 cup milk and 2 egg yolks.
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Whisk until combined.
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Add to melted chocolate and stir constantly (while cooking over simmering water) until mixture is shiny and thick, about 3 minutes.
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Set aside to cool.
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In a clean bowl, cream butter and sugar until light.
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Add remaining 2 egg yolks, 1 at a time, beating well after each addition.
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In another bowl, mix together, flour, salt and baking soda.
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20
Combine 1/4 cup whipping cream, vanilla and remaining 1/2 cup milk in a small bowl and reserve.
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Pour cooled chocolate mixture into creamed butter and sugar.
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Whisk until smooth.
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Add combined dry ingredients and cream mixture in three stages, alternating liquid and dry ingredients, and ending up with liquid.
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Beat egg whites until soft peaks form.
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Gently fold, all at once, into batter.
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Spoon batter into muffin cups, about 23 full.
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Bake in a preheated 325^F oven for 20 to 25 minutes, until a toothpick inserted in center comes out clean.
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Set aside to cool, in pan on rack, about 10 minutes.
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Invert and set aside on a sheet pan lined with parchment or wax paper to cool, about an hour.
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30
To prepare ganache, place chocolate in a medium bowl.
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31
In a small saucepan bring 3/4 cup whipping cream to a boil.
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Pour into chocolate and stir until chocolate is completely melted.
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Let cool until mixture is less than body temperature.
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34
To make pure white frosting, mix powdered sugar and milk in a small bowl until smooth.
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Using the tip of a small paring knife, cut a small cone from bottom of each cupcake.
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Reserve cones.
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37
Scoop out about 2 teaspoons cake from center of each cupcake ( A grapefruit spoon works well for this step) Fill a pastry bag fitted with a plain tip with pastry cream.
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Pipe cream into cupcakes, then replace reserved cones.
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Place bottom-side down on the lined sheet pan and chill.
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40
When ganache is room temperature, dip cupcakes in to coat tops.
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Chill for a few minutes to firm chocolate.
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42
Fill a plain-tipped pastry bag with frosting and decorate with a squiggle across each top, trying for 7 loops on each cupcake.
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43
Store in refrigerator until serving time.
