Dreamy Vanilla Cupcakes with Creamy Custard Filling and Chocolate Ganache
Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1/2 cup granulated sugar
1/2 cup whole milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
Custard Filling:
1 cup whole milk
2 tablespoons granulated sugar
1 tablespoon cornstarch
2 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
Chocolate Ganache Topping:
1/2 cup heavy cream
1/2 cup semi-sweet chocolate chips
Directions:
Preheat the oven to 350°F (175°C) and line a muffin tin with 10 paper cupcake liners.
In a medium bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, beat the eggs and sugar until light and fluffy.
Slowly add milk, melted butter, and vanilla extract, mixing until well combined.
Gradually stir in the dry ingredients until the batter is smooth.
Divide the batter evenly among the cupcake liners and bake for 15–18 minutes or until a toothpick comes out clean. Let cool completely.
To make the custard filling, heat the milk in a saucepan over medium heat until it starts to simmer.
In a bowl, whisk the egg yolks, sugar, cornstarch, vanilla, and salt until smooth.
Slowly pour the hot milk into the egg mixture while whisking constantly, then return the mixture to the pan.
Cook over medium heat, stirring until thickened, about 3–4 minutes. Remove from heat and let cool.
Cut a small hole in the center of each cooled cupcake and fill with custard using a piping bag or spoon.
For the ganache, heat the heavy cream until hot (but not boiling), then pour over the chocolate chips.
Let sit for 2 minutes, then stir until smooth and glossy.
Spoon or pipe the ganache on top of each filled cupcake and let it set before serving.
Prep Time: 25 minutes | Cooking Time: 18 minutes | Total Time: 43 minutes
Kcal: 280 kcal | Servings: 10 cupcakes