Ingredients
Scale
Cupcakes:
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
Custard Filling:
- 1 cup milk
- 2 tbsp cornstarch
- 3 tbsp granulated sugar
- 2 large egg yolks
- ½ tsp vanilla extract
Chocolate Glaze:
- ½ cup semi-sweet chocolate
- 2 tsp butter
- Optional: ½ cup turkey bacon or chicken ham crumbs for a savory twist
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Whisk flour, baking powder, and salt in a bowl; set aside.
- Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla extract.
- Alternate adding dry ingredients and milk to the butter mixture until smooth.
- Divide batter among liners, filling two-thirds full. Bake 18–20 minutes, then cool completely.
- For custard, heat milk until steaming. Whisk cornstarch, sugar, and yolks; temper with hot milk. Return to heat, stir until thickened, then add vanilla. Cool completely.
- Core cupcakes and fill with custard using a spoon or piping bag.
- Melt chocolate and butter for glaze; apply over custard-filled cupcakes. Let set before serving.
Notes
Custard can be made ahead and stored in the refrigerator.
Cupcakes can be customized with flavor extracts, zest, or optional savory toppings.
Use good-quality chocolate for the glaze for the best flavor and shine.
- Prep Time: 25
- Cook Time: 20