Hostess-Style Cupcakes

Directions

1. 1
   To make pastry cream, mix 1/4 cup sugar and cornstarch in a bowl until smooth.
2. 2
   Add egg yolks and mix until a paste is formed.
3. 3
   Stir in 1/2 cup milk.
4. 4
   Combine remaining 1 1/2 cups milk and 1/4 cup sugar in a saucepan and bring to a boil.
5. 5
   Pour hot mixture into a bowl, whisking constantly.
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   Pour back into pan.
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   Cook over moderate heat, stirring constantly, until smooth and thick.
8. 8
   Remove from heat and stir an additional minute.
9. 9
   Stir in vanilla and transfer to a bowl.
10. 10
    Cover with buttered parchment paper touching top and chill a minimum of 2 hours or as long as 2 days.
11. 11
    To make cupcakes, butter and flour a 12-cup and a 6-cup muffin tin.
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    Melt chocolate in the top of a double boiler or in a bowl over simmering water.
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    In another bowl, combine brown sugar, 1/2 cup milk and 2 egg yolks.
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    Whisk until combined.
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    Add to melted chocolate and stir constantly (while cooking over simmering water) until mixture is shiny and thick, about 3 minutes.
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    Set aside to cool.
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    In a clean bowl, cream butter and sugar until light.
18. 18
    Add remaining 2 egg yolks, 1 at a time, beating well after each addition.
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    In another bowl, mix together, flour, salt and baking soda.
20. 20
    Combine 1/4 cup whipping cream, vanilla and remaining 1/2 cup milk in a small bowl and reserve.
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    Pour cooled chocolate mixture into creamed butter and sugar.
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    Whisk until smooth.
23. 23
    Add combined dry ingredients and cream mixture in three stages, alternating liquid and dry ingredients, and ending up with liquid.
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    Beat egg whites until soft peaks form.
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    Gently fold, all at once, into batter.
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    Spoon batter into muffin cups, about 23 full.
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    Bake in a preheated 325^F oven for 20 to 25 minutes, until a toothpick inserted in center comes out clean.
28. 28
    Set aside to cool, in pan on rack, about 10 minutes.
29. 29
    Invert and set aside on a sheet pan lined with parchment or wax paper to cool, about an hour.
30. 30
    To prepare ganache, place chocolate in a medium bowl.
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    In a small saucepan bring 3/4 cup whipping cream to a boil.
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    Pour into chocolate and stir until chocolate is completely melted.
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    Let cool until mixture is less than body temperature.
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    To make pure white frosting, mix powdered sugar and milk in a small bowl until smooth.
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    Using the tip of a small paring knife, cut a small cone from bottom of each cupcake.
36. 36
    Reserve cones.
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    Scoop out about 2 teaspoons cake from center of each cupcake ( A grapefruit spoon works well for this step) Fill a pastry bag fitted with a plain tip with pastry cream.
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    Pipe cream into cupcakes, then replace reserved cones.
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    Place bottom-side down on the lined sheet pan and chill.
40. 40
    When ganache is room temperature, dip cupcakes in to coat tops.
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    Chill for a few minutes to firm chocolate.
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    Fill a plain-tipped pastry bag with frosting and decorate with a squiggle across each top, trying for 7 loops on each cupcake.
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    Store in refrigerator until serving time.