Ingredients

The following ingredients have 24 Servings
  • SPONGE CAKE
  • 4 large eggs
  • 2 cup(s) sugar
  • 1 cup(s) whole milk
  • 1/2 teaspoon(s) vanilla extract
  • 1/2 stick(s) unsalted butter
  • 2 cup(s) self rising flour
  • GANACHE ICING
  • 1 cup(s) heavy cream
  • 8 ounce(s) baking chocolate, semi-sweet, chopped
  • PASTRY CREAM
  • 4 - egg yolks
  • 1/4 cup(s) cornstarch
  • 3/4 cup(s) sugar
  • 2 cup(s) whole milk (divided use)
  • 1 teaspoon(s) vanilla extract
  • 2 tablespoon(s) butter, unsalted at room temp

Instruction

  • CAKE: Preheat oven to 350 and line your cupcake tins. Beat 4 eggs in a bowl, gradually adding sugar, until well incorporated (takes about 4-5 minutes). Add vanilla extract and blend until well incorporated. Gradually add the flour.
  • Heat one cup of milk and the butter until the butter is melted. Add to batter and mix well.
  • Use 1/4 cup measuring cup to scoop the batter into the cupcake tins. Bake for 11-12 minutes, until golden brown. Let cool completely.
  • GANACHE: Place chocolate in separate bowl. Heat one cup of heavy cream on the stove until it comes to a boil. As soon as it comes to a boil, pour over the chocolate. Stir until well combined, then refrigerate 20 to 30 minutes, until the mixture becomes slightly thick.
  • PASTRY CREAM: While the ganache is chilling, start on your pastry cream. In a mixing bowl, combine cornstarch and remaining sugar. Whisk in 1/2 cup milk. Using a wooden spoon, blend the four lightly beaten egg yolks into the cornstarch and sugar mixture. Stir until completely smooth.
  • In a sauce pan or pot, heat remaining 1 1/2 cups milk. Bring to a simmer (do not boil) and remove the pan from the heat. Temper egg mixture by gradually drizzling in the hot milk, whisking constantly.
  • Return the mixture to the saucepan and continue cooking over low-medium heat, vigorously stirring with the whisk until the mixture comes to a boil and the whisk leaves a trail in the pastry cream. (It will take a little while to come to a boil – about 5 minutes.)
  • Remove from the heat as soon as you reach that consistency (if you leave on a stove too long, it won’t be soft and creamy pasty cream). Add vanilla extract and remaining butter. Stir well until well blended.
  • Cover the pastry cream surface with plastic wrap and put into the fridge until the pastry cream is cool - about 15 minutes.
  • ASSEMBLE: Once cupcakes are cooled, cut a circle out of the top of the cupcake and scoop just a little bit out of the cupcake center. (Keep the top the circle you cut out.)
  • Fill the cupcake with the pastry cream, put the top back on the cupcake and top with ganache. Enjoy!