Ingredients
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– ½ cup milk
– 1 ½ teaspoons baking powder
– 1 teaspoon vanilla extract
– ¼ teaspoon salt
– 1 cup pastry cream (store-bought or homemade)
– ½ cup semi-sweet chocolate chips
– 1 tablespoon vegetable oil
– Powdered sugar, for dusting (optional)
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– Cupcake liners
– Muffin tin
– Saucepan (for custard)
– Piping bag or zip-top bag
– Double boiler or microwave-safe bowl (for chocolate glaze)
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners. In a mixing bowl, cream together the softened butter and sugar using an electric mixer until it’s light and fluffy. This usually takes about 3-4 minutes, and honestly, is one of my favorite parts; the texture and smell as it comes together is so inviting! Add the eggs one at a time, beating well after each addition. Then, incorporate the vanilla extract. While that’s happening, in another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients, alternating with the milk, starting and ending with the flour. Trust me, your batter will come together beautifully. (See the next page below to continue steps…)