Description
Indulge in these fluffy vanilla cupcakes filled with creamy custard and topped with rich chocolate ganache. Perfect for any celebration or just because!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 3 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ cup whole milk (or almond milk)
- 1 cup whole milk (for custard filling)
- ¼ cup granulated sugar (for custard filling)
- 2 tbsp cornstarch (for custard filling)
- 3 egg yolks (for custard filling)
- 1 cup dark chocolate chips (for ganache)
- ½ cup heavy cream (for ganache)
Instructions
- 1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- 2. In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
- 3. In another bowl, cream together softened butter and sugar until fluffy. Add eggs one at a time along with vanilla extract; beat until smooth.
- 4. Gradually add dry ingredients to the wet mixture alternately with milk, mixing just until combined.
- 5. Scoop the batter into prepared liners about two-thirds full and bake for 18–20 minutes or until they spring back when touched lightly.
- 6. In a saucepan over medium heat, whisk together milk, sugar, cornstarch, and egg yolks until thickened. Allow to cool before filling cupcakes.
- 7. Melt dark chocolate chips with heavy cream in a saucepan over low heat until smooth.
- 8. Once cupcakes have cooled completely, fill each with custard using a piping bag or knife and top generously with chocolate ganache.
Nutrition
- Serving Size: 1 cupcake (85g)
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: - Store cupcakes in an airtight container in the fridge for up to three days. - For variations, swap custard filling for whipped cream or store-bought pudding.