1. In a saucepan, heat 1½ cups of milk until steaming but not boiling.

2. In a bowl, whisk egg yolks, ⅓ cup sugar, cornstarch, and a pinch of salt until smooth.

3. Gradually whisk the hot milk into the egg mixture, then return to the pan and cook over medium heat, stirring until thickened.

4. Remove from heat, stir in butter and vanilla, and chill the pastry cream.

5. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

6. In a bowl, combine flour, ¾ cup sugar, baking powder, and salt.

7. In another bowl, whisk eggs, ½ cup milk, melted butter, and 1 teaspoon vanilla.

8. Mix wet and dry ingredients until just smooth.

9. Divide batter into liners (about ¾ full) and bake 18–20 minutes.

10. Let cupcakes cool completely.

11. Use a knife or cupcake corer to remove centers of each cupcake.

12. Spoon or pipe chilled pastry cream into the center holes.

13. Heat heavy cream until just simmering.

14. Pour hot cream over chopped chocolate and let sit for 2–3 minutes.

15. Stir ganache until smooth and glossy.

16. Dip or spoon ganache on top of each filled cupcake.

17. Let ganache set at room temp or chill briefly.

18. Store in the fridge until ready to serve.