Preparation Steps

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
• Add eggs one at a time, beating well after each addition. Mix in vanilla.
• Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
• Divide batter evenly among cupcake liners, filling each about 2/3 full.
• Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
• While cupcakes cool, prepare the custard: In a saucepan, whisk together 1/4 cup sugar, cornstarch, and 1/4 tsp salt.
• Gradually whisk in 1/2 cup milk and 1/2 cup heavy cream until smooth.
• Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute, then remove from heat.
• Stir in 1 tsp vanilla. Transfer custard to a bowl, cover surface with plastic wrap to prevent skin from forming, and chill for at least 2 hours.
• Once cupcakes are cool, use a cupcake corer or small knife to cut a small cone-shaped hole in the center of each cupcake, leaving about 1/2 inch at the bottom.
• Spoon or pipe chilled custard into each cupcake cavity.
• To make the glaze: In a small saucepan, combine chocolate, butter, and corn syrup. Heat over low heat, stirring constantly, until smooth. Remove from heat and stir in 1/2 tsp vanilla.
• Let glaze cool slightly until thickened but still pourable, about 5–10 minutes.
• Spoon or drizzle glaze over each filled cupcake, allowing it to drip down the sides.
• Let glaze set for at least 30 minutes before serving. Store covered in the refrigerator.