Ingredients:
For the Cupcakes:
- 1 2/3 cups of all-purpose flour
- 1 cup of granulated sugar
- 1/4 teaspoon baking soda
- 1 teaspoon of baking powder
- 3/4 cup unsalted butter, at room temperature
-3 Large egg whites - 2 teaspoons of pure vanilla extract
- 1/2 cup sour cream
- 1/2 cup of whole milk
For the stuffing: - 1 cup of heavy cream
- 2 large egg yolks
- 3 tablespoons of granulated sugar
- 1 tablespoon of corn
- 1 teaspoon pure vanilla extract
For the chocolate ganache: - 1/2 cup of heavy cream
- 6 oz semi-sweet chocolate, chopped (for a smoother ganache)
Instructions:
Cupcakes: preheat your oven to 350°F (175°C). Mix flour, sugar, baking soda and baking powder in a large bowl. Add butter, egg whites, vanilla extract, sour cream and milk; beat until smooth. Fill cupcake toppers 2/3 full and bake for 18-20 minutes. Cool on a wire shelf.
Pastry Cream Filling: Heat heavy cream until slow cooker. Whip your egg yolks, sugar and corn. Gradually add hot cream to the egg mixture, then reheat. Remove to thick, remove from heat, add vanilla, cover and cool.
Chocolate Ganache: Heat heavy cream in slow cooker and pour over chopped chocolate. Sit, then shake until smooth.
Ganache Layer: Once the cupcakes are cooled, remove a center piece from each one. Pour a teaspoon of ganache into each hole and freeze briefly to put in.
Assemble: Fill cupcakes with cold pastry cream on top of ganache. Dip each cupcake topper in leftover ganache.