1 cup half and half creamer
1/4 cup sugar
2 large egg yolks
4 1/2 - 6 tsp cornstarch
2 tbsp unsalted butter, cold and cut into 2 pieces
3/4 tsp vanilla extract
1. Heat the half and half and 3 tbsp of sugar in a heavy bottomed saucepan over medium heat until simmering. Stir occasionally until the sugar is dissolved. Whisk the egg yolks in a medium bowl until thoroughly combined. Whisk in the remaining 1 tablespoon of sugar until pale and sugar has begun to dissolve. The mixture should be creamy. Whisk in the cornstarch until combined and the mixture is yellow and thick. You may need to add additional corn starch to make the mixture a little stiffer. When the half and half mixture reaches full simmer, gradually whisk this into the egg yolks. Return the mixture to the saucepan, scraping the bowl with a rubber spatula. Return to simmer at medium heat, whisking constantly until a few bubbles burst on the surface and the mixture is thickened and glossy (about 30 seconds). Move the saucepan off the heat and whisk in the butter and vanilla. Strain the pastry cream through a fine mesh sieve set over a medium bowl. Press plastic wrap directly onto the surface of the cream and refrigerate for at least 3 hours.
for the cupcakes:
3/4 cup sugar
1 cup cake flour
1 tsp baking powder
3 large eggs, divided
1/3 cup water
1/4 cup canola oil
1 1/2 tsp vanilla extract
1/4 tsp cream of tartar
2. Preheat the oven to 350F. In a medium bowl, mix the sugar, cake flour, and baking powder together. Separate two of the egg whites and two of the egg yolks into two separate large bowls. Add the third whole egg into the bowl with the egg yolks. Then add the water, oil and vanilla and whisk until smooth. Add the flour mixture to the egg and water mixture and blend until smooth. With an electric mixer, beat the egg whites on medium speed until foamy. Add the cream of tartar to the egg whites and beat on high speed until stiff. Add the egg whites mixtures to the other wet ingredients gently folding it in with a spatula until smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes, rotating half way through bake time. Remove pan from the oven and cool completely. Once cupcakes are cooled, core each cupcake to make a well in the center. Fill a pastry bag with pastry cream and snip a small hole in the tip. Fill the well in each cupcake with pastry cream.
for the frosting:
1 pound bittersweet or dark chocolate broken into small pieces
8 ounces heavy cream
3. Put small bits of chocolate into a heat resistant bowl that is big enough to accommodate the cream and set aside. Heat the cream in a heavy bottomed saucepan until it boils gently. Pour the hot cream over the chocolate. Cover with a plate or plastic wrap and let stand for 10 minutes, stirring occasionally until smooth. Frost the cupcakes immediately while the ganache is still warm.
Makes approximately 12 cupcakes
