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Makes 12 cupcakes It's important to bake these cupcakes in a greased and floured muffin tin rather t han paper cupcake

liners, so the chocolate glaze can run down the sides of the c upcakes. PASTRY CREAM 1⅓ cups heavy cream 3 large egg yolks ⅓ cup (2⅓ ounces) sugar Pinch salt 4 teaspoons cornstarch 2 tablespoons unsalted butter, cut into 2 pieces 1½ teaspoons vanilla extract CUPCAKES 1¾ cups (8¾ ounces) all-purpose flour 1 cup (7 ounces) sugar 1½ teaspoons baking powder ¾ teaspoon salt 12 tablespoons (1½ sticks) unsalted butter, cut into 12 pieces and softened 3 large eggs, room temperature ¾ cup whole milk, room temperature 1½ teaspoons vanilla extract GLAZE 8 ounces bittersweet chocolate, chopped ⅔ cup heavy cream ¼ cup light corn syrup ½ teaspoon vanilla extract 1. FOR THE PASTRY CREAM: Bring the cream to a simmer in a medium saucepan over m edium heat. Meanwhile, whisk the egg yolks, sugar, and salt together in a medium bowl, then whisk in the cornstarch until pale yellow and thick, about 30 second s. 2. Slowly whisk the hot cream into the egg mixture to temper, then return the mi xture to the saucepan and cook over medium heat, whisking constantly, until thic k and glossy, about 1½ minutes. Off the heat, whisk in the butter and vanilla. Tra nsfer the mixture to a small bowl, press plastic wrap directly on the surface, a nd refrigerate until chilled and set, about 2 hours. 3. FOR THE CUPCAKES: Adjust an oven rack to the middle position and heat the ove n to 350 degrees. Grease and flour a 12-cup muffin tin. 4. Whisk the flour, sugar, baking powder, and salt together in a large bowl. Usi ng an electric mixer on medium-low speed, beat the butter into the flour mixture , one piece at a time, about 30 seconds. Continue to beat the mixture until it r esembles moist crumbs, 1 to 3 minutes. Beat in the eggs, one at a time, until co mbined, about 30 seconds. Beat in the milk and vanilla, then increase the mixer speed to medium and beat the batter until smooth, light, and fluffy, 1 to 3 minu tes. 5. Using a greased ⅓-cup measure, portion the batter into each muffin cup (about t hree-quarters full; do not overfill). Bake the cupcakes until a toothpick insert ed in the center comes out with a few moist crumbs attached, 18 to 20 minutes, r otating the tin halfway through baking. Let the cupcakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. 6. FOR THE GLAZE: Microwave all of the ingredients together, whisking often, unt

removing a cone-shaped piece from each cupcake. Pour the glaze over th e cupcakes. << Back to A . 7. Refrigerate the cupcakes until the gl aze has set. Following the photos. cut around the inside edge of the top of each cupcake. 1 to 2 minutes. and fill with 2 tablespoons of p astry cream. about 10 minutes. until it is thickened but pourable. before serving. Trim and replace the cupcake top and set each cupcake on a wire rac k over a parchment-lined baking sheet (for easy cleanup). about 20 minutes. uncovered.il melted and smooth. letting it run down the sides. Let the glaze cool.