Instructions

1. 1

   Preheat the oven to 350°F and line a 12-cup muffin pan with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.

2. 2

   In a separate large bowl, beat the butter and sugar until pale and fluffy, about 3 minutes. The mixture should look lighter in color and slightly airy before adding the eggs.

3. 3

   Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Alternate adding the dry ingredients and milk, mixing just until the batter looks smooth with no dry streaks remaining.

4. 4

   Divide the batter evenly between the cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until the tops spring back lightly when touched and the edges turn light golden brown.

5. 5

   Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Warm cupcakes can melt the filling, so wait until they no longer feel warm to the touch.

6. 6

   To make the pastry cream, heat the milk in a saucepan over medium heat until steaming but not boiling. In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale yellow.

7. 7

   Slowly pour a little warm milk into the egg mixture while whisking constantly. Return everything to the saucepan and cook over medium heat, whisking continuously, until the mixture thickens to a pudding-like texture and leaves visible trails from the whisk.

8. 8

   Remove the pastry cream from the heat and stir in the butter and vanilla. Press plastic wrap directly onto the surface to prevent a skin from forming, then chill for at least 1 hour.

9. 9

   Use a small knife or cupcake corer to cut a hole in the center of each cupcake. Fill each cavity with chilled vanilla pastry cream cupcakes filling until slightly mounded.

10. 10

    For the ganache, heat the cream until just simmering, then pour it over the chocolate chips. Let it sit for 2 minutes before stirring until glossy and smooth.

11. 11

    Spoon the chocolate ganache over the tops of the cupcakes, letting it drip slightly over the edges. The ganache should settle into a shiny layer as it cools.