Very light and soft sponge with creamy vanilla creme patissiere and chcolate sauce. Cupcakes are quick to make and so delicious. To make sure that cupcakes rise well and bake through, all of the ingredients should be in room temperature.
For the cupcakes:
- 120g caster sugar
- 55g soft butter
- 1 egg
- 180ml vanilla yoghurt
- 170g plain flour
- 1tsp baking powder
- 1tsp bicarb. of soda
For creme patissiere:
- 300ml milk
- 3 egg yolks
- 50g caster sugar
- 1tsp vanilla paste or 1 vanilla pod
- 20g plain flour
- 25g corn flour
For chocolate sauce:
- 100g dark chocolate
- 150ml double cream
Beat the butter with sugar until fluffy. Add an egg and whisk., then mix in the yoghurt.
Add the flour, baking powder and bicarb. of soda and mix just until combined.
Line a 12 muffin tray and divide the mixture (I made 11 muffins- all cases should be filled up to 2/3 if there is too little mixture, cupcakes will not rise enough to be cut).
Bake in a pre-heated oven for about 15 minutes at 180C, skewer inserted to the middle of the cupcake should come out clean.
Leave to cool.
To make the creme patissiere bring milk with vanilla pod to the boil, then take off the heat right away.
Beat the egg yolks with sugar, then add the flour (both) and mix until smooth paste.
Add a little of the hot milk (only 2-3tbsp) to the paste and mix.
Add the paste to the hot milk and mix until smooth.
Place back on a low heat and mix constantly until the mixture is really thick, then take off the heat and scrape into a bowl. Leave to cool.
For the chocolate sauce, chop the chocolate into chunks and place in a bowl. Warm up double cram and pour over the chocolate, mix until melted.
When cupcakes and creme patissiere are cooled completely, cut off the top of the cupcake and pipe (or spoon) creme patisiere on top, place the lid back on top and serve with chocolate sauce.