Chocolate Custard Cupcakes
Serves 12
30 mins prep
15 mins cook
45 mins Rest Time
120 mins total
soft and moist Triple Chocolate Cupcakes filled with creamy homemade chocolate custard and topped with decadent cloud of chocolate buttercream frosting. 100% eggless and easily made vegan, try these asap!
Chocolate Cupcake Ingredients
Chocolate Buttercream Frosting Ingredients
Chocolate Custard Filling Ingredients
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Chocolate Cupcake Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup cupcake pan with liners.
In a bowl, mix together the milk and lemon juice. Let it sit for 5 minutes, then add castor sugar, light brown sugar, oil, and vanilla extract. Stir until the sugar is almost dissolved.
Combine all the dry ingredients (flour, cocoa powder, baking soda, baking powder, salt) & mix until combined.
Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
Add boiling water or freshly brewed coffee and mix until combined.
Fill each cupcake liner about 3/4 of the way with the batter.
Bake in the preheated oven for 13-15 minutes or until the cupcakes are firm to the touch and a toothpick inserted into the center comes out clean.
Chocolate Custard Instructions
In a medium-sized pot combine milk, sugar, cocoa powder and cornstarch.
Stir on low - medium heat until it starts to thicken. Continue to mix when it comes to a boil for a minute on low heat. Make sure it is very thick, and starch is cooked.
Remove from heat, Add butter, vanilla, salt and chocolate.
Mix until it is smooth.
Transfer into a bowl and cover the surface with plastic wrap.Let it cool in the fridge for 2-3 hours.
Stir with a spoon or whisk to get a smooth consistency. Avoid over-whisking as it may change the consistency of the custard and make it less stable. Keep it cold.
Chocolate Buttercream Frosting Instructions
In a mixing bowl, beat the butter with an electric whisk or paddle attachment on medium speed for about 2 minutes, until it becomes soft and fluffy.
Sift the powdered sugar and cocoa powder into the bowl in 2-3 parts, then beat on medium speed for 4-5 minutes, or until smooth and well combined.
Add the whipping cream and vanilla extract, then mix on medium speed for another 2-3 minutes until the frosting is light, fluffy, and smooth.
Assembly Instructions
Once the cupcakes have cooled completely, arrange them on a clean plate or cupcake stand.
Spoon or pipe a generous amount (at least 1 tablespoon) of the Chocolate Custard Filling into the center of the frosting as shown.
Prepare a piping bag fitted with a star nozzle Wilton 1M, and pipe the chocolate buttercream frosting evenly on top of each cupcake.
