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Ingredients

• Cake Flour, 3/4 cup (to make a substitute, measure 1 cup of all-purpose flour, replace 1 tablespoon of flour with 1 tablespoon of cornstarch. Mix well and measure what you need for the recipe)

• All-purpose flour, 6 tablespoons

• Granulated sugar, 3/4 cup

• Unsalted butter, 9 tablespoons

• Eggs, 4 large

• Sour cream or Greek Yoghurt, 1/3 cup

• Heavy cream, 3/4 cup

• Milk, 3/4 cup

• Cornstarch, 4 teaspoons

• Semi-sweet chocolate chips, 1/2 cup

• 1 teaspoon light corn syrup (optional for shiny ganache)

• Baking power

• Baking soda

• Salt

• Vanilla Extract

Equipment

• 12-cup cupcake or muffin pan, standard sized

• 12 cupcake liners (paper, the foil ones tend to separate from the cake)

• Small saucepan

• Medium heavy-bottomed sauce pan

• Whisk

• 3 or 4 medium to large mixing bowls

• Electric mixer, stand or hand-held

• Rubber spatula

• Fine mesh sieve/sifter/strainer but not the crank or squeeze kind. It is for straining pastry cream, not for sifting dry ingredients. (Don’t skip this tool)

• 2 Piping bag or large ziploc bags (optional, but helpful for evenly portioning batter into cupcake pan)

• Apple corer (optional, for filling cupcakes)

• Plastic wrap

• Shallow pan that is at least 8x8, but can be bigger, preferable metal. This is for cooling the pastry cream quickly.