Chocolate Cupcakes with Vanilla Pastry Cream Filling

1Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

2In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda (1 teaspoon), baking powder (½ teaspoon), and salt (¼ teaspoon).

3In another bowl, whisk together the buttermilk (½ cup), vegetable oil (½ cup), eggs (2 large), and vanilla extract (1 teaspoon) until well combined.

4Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

5Slowly stir in the boiling water (½ cup) until the batter is smooth and thin.

6Pour the batter evenly into the prepared cupcake liners, filling each about two-thirds full.

7Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

8To make the vanilla pastry cream, heat the milk in a saucepan over medium heat until it begins to simmer.

9In a separate bowl, whisk together the sugar, cornstarch (¼ cup), and egg yolks (4 large) until smooth.

10Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs (2 large).

11Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and starts to bubble.

12Remove from heat and stir in the vanilla extract (1 teaspoon) and butter until smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until cool.

13For the vanilla buttercream, beat the butter in a large bowl until creamy.

14Gradually add the powdered sugar (4 cups), beating on low speed until incorporated.

15Add the vanilla extract (1 teaspoon) and a pinch of salt (¼ teaspoon), then gradually add the heavy cream (2-4 tablespoons), beating on high speed until the frosting is light and fluffy.

16Once the cupcakes are cool, use a small knife or cupcake corer to remove a small portion from the center of each cupcake.

17Fill each cupcake with the cooled vanilla pastry cream using a piping bag or spoon.

18Frost the cupcakes with the vanilla buttercream using a piping bag fitted with a decorative tip.

19Serve the cupcakes at room temperature, and enjoy!