Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 1 cup Granulated Sugar (for cake)
  • 1 ½ teaspoons Baking Powder
  • ¼ teaspoon Salt (for cake)
  • ½ cup Unsalted Butter (softened)
  • 2 Large Eggs (room temperature)
  • 1 Large Egg Yolk (room temperature)
  • ¾ cup Whole Milk (room temperature)
  • 1 teaspoon Pure Vanilla Extract (for cake)
  • 1 ½ cups Whole Milk (for pastry cream)
  • ½ cup Granulated Sugar (for pastry cream)
  • 4 Large Egg Yolks (for pastry cream)
  • ¼ cup Cornstarch
  • 2 tablespoons cold Unsalted Butter (cubed)
  • 1 teaspoon Vanilla Bean Paste or Extract (for pastry cream)
  • 4 ounces Good Quality Dark Chocolate (chopped, 60-70% cacao)
  • ½ cup Heavy Cream (35% fat)
  • 1 teaspoon Light Corn Syrup (optional)

Instructions:

  1. Phase 1: Prepare the Pastry Cream. Heat 1 ½ cups milk in a saucepan until simmering.
  2. Whisk 4 egg yolks, ½ cup sugar, and cornstarch vigorously in a bowl until pale and thick (blanchir).
  3. Temper the yolks by slowly whisking in half of the hot milk. Pour the mixture back into the saucepan with the remaining milk.
  4. Whisk constantly over medium heat until the mixture boils, thickens, and coats the back of a spoon (about 2-3 minutes). Remove from heat, stir in 2 tablespoons cold butter and 1 teaspoon vanilla.
  5. Strain the cream into a shallow dish. Press plastic wrap directly onto the surface and chill completely (minimum 2 hours).
  6. Phase 2: Bake the Cupcakes. Preheat oven to 350°F (175°C). Line a 12-cup tin with liners.
  7. Cream ½ cup butter and 1 cup sugar until light. Beat in 2 eggs and 1 yolk one at a time, followed by 1 teaspoon vanilla.
  8. Whisk dry ingredients (flour, baking powder, salt) separately. Alternate adding the dry mixture and ¾ cup milk to the butter mixture, beginning and ending with flour. Mix until just combined.
  9. Divide batter evenly into liners (about ⅔ full) and bake for 18-20 minutes, or until a skewer comes out clean. Cool completely.
  10. Phase 3: Assemble and Glaze. Once cakes are cool, use a small knife or corer to carefully remove a plug from the centre of each cupcake.
  11. Whisk the chilled pastry cream until smooth and pipe or spoon the filling generously into the cavities.
  12. Prepare the glaze: Heat heavy cream and corn syrup until simmering. Pour over chopped dark chocolate. Let sit for 2 minutes, then whisk until smooth and glossy.
  13. Allow the glaze to cool slightly (warm, but not hot). Dip the top of each filled cupcake into the glaze, letting excess drip off. Set on a rack to firm slightly before serving.