Chocolate Cupcakes with Vanilla Pastry Cream Filling

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

2.In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.

3.In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.

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

5.Slowly stir in the boiling water until the batter is smooth and thin.

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

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

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

9.In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.

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

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

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

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

14.Gradually add the powdered sugar, beating on low speed until incorporated.

15.Add the vanilla extract and a pinch of salt, then gradually add the heavy cream, beating on high speed until the frosting is light and fluffy.

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

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

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

19.Serve the cupcakes at room temperature, and enjoy!