1️⃣ Prepare the Cupcakes:

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Add the butter, eggs, milk, and vanilla extract. Beat with a mixer until the batter is smooth and well combined.

Fill each cupcake liner about ⅔ full with batter.

Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.

2️⃣ Make the Custard Filling:

In a medium saucepan, whisk together the milk, egg yolks, sugar, and cornstarch.

Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

Remove from heat and stir in the vanilla extract.

Transfer the custard to a bowl, cover with plastic wrap (press the wrap directly onto the surface to prevent a skin from forming), and chill until fully cooled.

3️⃣ Prepare the Chocolate Ganache:

Heat the heavy cream in a small saucepan over medium heat until it just begins to boil.

Pour the hot cream over the chopped chocolate in a bowl. Let sit for 5 minutes, then stir until smooth and glossy.

4️⃣ Assemble the Cupcakes:

Using a paring knife or cupcake corer, cut a small hole in the top center of each cupcake.

Fill each hole with a spoonful of chilled custard filling.

Spoon or dip the tops of the cupcakes into the ganache to coat.

5️⃣ Chill and Serve:

Let the ganache set for 10–15 minutes, or refrigerate for a firmer texture.

Serve the cupcakes at room temperature and enjoy!