Start with the filling it can be made a couple days a head of time and it only took me about 15 min.
1 1/3 cups of cream
3 egg yolks
1/2 cup of sugar
2 tablespoons of butter
1 1/2 teaspoons of vanilla
1 1/2 tablespoon of corn starch
Whisk sugar, yolks, and cornstarch for about 15 seconds until thick and pale yellow. Meanwhile bring cream to a low simmer over medium heat in a medium sauce pan.
Slowly whisk in egg mixture and continue whisk over medium heat for about 1 1/2 minuets until thick. Be sure whisk the whole time.
Whisk in vanilla and butter off heat.
Refrigerate
Cupcakes
1 3/4 cups of flour
3/4 cup of cream
1 cup of sugar
3 eggs
1/2 teaspoon of salt
1 1/2 teaspoon of baking soda
1 1/2 teaspoon of vanilla
1 1/2 sticks of butter
Grease cupcake pan and dust with flour. Preheat oven to 350
Mix dry ingredients in a mixer and add soft butter bit by bit into flour mixture slowly until resembles sand.
Add eggs one at a time
Add milk and mix for about 3 min until fluffy.
Fill pan and bake for about 15-20 min until a tooth pick comes out clean and then cool.
Cut out center of cupcakes and fill with about a tablespoon of filling and refrigerate.
Glaze
8 oz of chocolate chips
1/4 cup of corn syrup
1 1/2 teaspoon of vanilla
3/4 cup of cream
Mix ingredients in a small sauce pan and heat over medium heat until melted
Let set for 30 min
Place cupcakes on a wire wrack and drizzle with about 1 tablespoon of glaze per cupcake and let rest
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