My 16-year-old daughter whipped up this amazing recipe last night! 💖 Let’s make her day with some sweet compliments—be kind 🥰😍

1. Heat milk with half the sugar until steaming.
2. Whisk egg yolks, cornstarch, and remaining sugar in a separate bowl.
3. Temper the eggs by slowly adding hot milk, then return mixture to the pan.
4. Cook over medium heat, whisking until thickened.
5. Stir in butter and vanilla. Chill until set.

2. Bake the Cupcakes:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. Whisk together flour, baking powder, and salt.
3. Cream butter and sugar until fluffy.
4. Beat in eggs one at a time, then add vanilla.
5. Alternate adding flour and milk to the butter mixture.
6. Fill liners 2/3 full and bake 18–20 minutes. Cool completely.

3. Prepare the Ganache:

1. Melt chocolate chips with hot heavy cream, stirring until smooth.
2. Add butter if desired. Let cool slightly.

4. Assemble the Cupcakes:

1. Core out the centers of cooled cupcakes.
2. Fill each with chilled pastry cream.
3. Dip the tops in chocolate ganache and let set.

5. Serve & Enjoy:
Serve chilled or at room temperature for maximum indulgence.