1. Make the Pastry Cream First (So It Can Chill):

• In a medium saucepan, heat 1¾ cups of milk over medium heat until steaming, not boiling.

• In a separate bowl, whisk egg yolks, sugar, cornstarch, and remaining ¼ cup of milk until smooth.

• Gradually whisk the hot milk into the egg mixture to temper it, then pour everything back into the saucepan.

• Cook over medium heat, whisking constantly, until thickened (about 3–5 minutes).

• Remove from heat, stir in butter, vanilla, and salt.

• Transfer to a bowl, press plastic wrap directly on the surface, and refrigerate for at least 1 hour.

2. Prepare the Cupcakes:

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

• In a bowl, whisk together flour, baking powder, and salt.

• In another bowl, beat butter and sugar until light and fluffy (about 2–3 minutes).

• Add eggs one at a time, beating well. Mix in vanilla.

• Alternate adding the dry ingredients and milk, beginning and ending with flour. Mix until just combined.

• Fill each cupcake liner about 2/3 full. Bake 18–20 minutes or until a toothpick comes out clean.

• Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

3. Fill the Cupcakes:

• Once the cupcakes are cool and the pastry cream is set, use a small knife or cupcake corer to remove a center plug from each cupcake.

• Fill a piping bag with the chilled pastry cream and pipe into the center of each cupcake. You can also spoon it in.

4. Make the Chocolate Ganache:

• Heat the cream in a small saucepan until just simmering.

• Pour over the chopped chocolate in a bowl and let sit 1–2 minutes.

• Stir until smooth. Stir in the butter for extra shine.

• Let the ganache cool slightly until it thickens just enough to coat without running.

5. Top the Cupcakes:

• Spoon or dip each filled cupcake top into the ganache.

• Let set at room temperature or refrigerate briefly to firm up the topping.