Ingredients
- Vanilla Cupcakes: 6 tbsp (84g) unsalted butter, 3/4 cup (155g) sugar, 6 tbsp (86g) sour cream, 2 tsp (10ml) vanilla, 3 large egg whites, 1 1/4 cups (163g) flour, 2 tsp (8g) baking powder, 1/4 tsp salt, 6 tbsp (90ml) milk, 2 tbsp (30ml) water
- Pastry Cream Filling: 2 egg yolks, 6 tbsp (78g) sugar, 1 1/2 tbsp cornstarch, 1 cup + 2 tbsp (270ml) milk, 1 tbsp (14g) salted butter, 1 tsp vanilla
- Chocolate Ganache: 12 oz (338g) semi-sweet chocolate chips, 2 tbsp (30ml) light corn syrup, 3/4 cup + 2 tbsp (210ml) heavy cream
Instructions
- Preheat oven to 350°F (176°C) and line cupcake pan.
- Cream butter and sugar 3–4 minutes. Add sour cream and vanilla, mix well.
- Add egg whites in two batches, scrape sides.
- Combine dry ingredients, mix milk and water. Add half dry, then milk mixture, then remaining dry.
- Fill liners halfway, bake 15–17 mins, cool on rack.
- Make pastry cream: beat egg yolks. Heat sugar, cornstarch, milk, stir until thickened. Temper yolks, combine, boil 2 mins, remove, add butter and vanilla, cool.
- Make ganache: place chocolate chips and corn syrup in bowl. Bring cream to boil, pour over chocolate, wait 3–5 mins, whisk smooth, refrigerate 1–2 hours.
- Core cupcakes, fill with pastry cream, pipe ganache or decorate as desired.
- Refrigerate until serving, best at room temp. Consume within 3–4 days.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian