Ingredients:
Pastry Cream:
3 large egg yolks
1/4 cup sugar
1/4 tsp salt
Pinch of nutmeg
2 tbsp all-purpose flour
1 cup half-and-half cream
2 tbsp unsalted butter
1 1/2 tsp vanilla extract
1/3 cup cold heavy whipping cream
Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
3/4 cup half-and-half cream
6 tbsp unsalted butter
2 tsp vanilla extract
1/4 tsp almond extract
3 large egg whites
2 large eggs
1 1/2 cups sugar
Chocolate Frosting:
10 oz dark chocolate chips
2 tbsp light corn syrup
3/4 cup heavy cream
Instructions:
–Make Pastry Cream: Whisk together egg yolks, sugar, salt, nutmeg, and flour. Heat half-and-half in a saucepan until it simmers, then slowly whisk into the egg mixture. Return to heat and cook until thickened. Stir in butter and vanilla. Strain the mixture, cover with plastic wrap, and chill for 1-2 hours. Once chilled, fold in whipped heavy cream.
–Bake Cupcakes: Preheat the oven to 325°F and line two 12-cup muffin pans. Sift flour, baking powder, and salt. Heat half-and-half, butter, vanilla, and almond extract until just simmering. Beat egg whites, whole eggs, and sugar until light and airy, then slowly mix in the warmed half-and-half. Add dry ingredients and mix until combined. Divide the batter evenly and bake for 25-30 minutes. Cool completely.
–Fill Cupcakes: Core the cooled cupcakes and fill them with the pastry cream. Replace the tops.
–Make Frosting: Microwave chocolate chips, corn syrup, and cream in intervals until melted. Let cool to thicken, then frost the cupcakes.