Instructions

1. 1

   In a large mixing bowl cream together the butter and sugar. Add vanilla and beat again. Add eggs, one at a time, beating well after each addition. Mix together flour, baking powder and salt in a separate bowl. Alternate adding flour mixture and buttermilk to the creamed mixture in 3 batches, beginning and ending with the dry ingredients. Beat after each addition, just until combined.

2. 2

   Line a lightly greased muffin pan with cupcake liners and fill each liner ¾ of the way full. Bake in a 350°F oven for 18-25 minutes or until a toothpick comes out clean. Allow to cool completely.

3. 3

   In a medium bowl, beat egg yolks well. Gradually stir in milk until well blended. In a large, heavy saucepan over medium-low heat, mix together sugar, cornstarch, and salt. Gradually add in milk mixture, stirring well to prevent lumps. Continue cooking over medium-low heat, stirring constantly until mixture reaches a low boil (about 20 minutes). Remove from heat and set pot in a large bowl of ice water, stirring. Add vanilla and stir to combine. Refrigerate until ready to use.

4. 4

   Place chocolate in a food processor and process until finely chopped. Heat cream in a small saucepan until steaming, then add hot cream to the bowl of chocolate and whisk until smooth. Let cool until handleable.

5. 5

   When the cupcakes are cooled completely, transfer pastry cream filling to a piping bag with filling tip attached. Fill each cupcake with pastry cream.

6. 6

   Dip each cupcake into the ganache. Allow 30 minutes to an hour for the ganache to set.