You know what is one of the hardest things for me to do?
Picking what to make for a potluck.
You remember that everyone knows how much your life revolves around food and then the pressure is doubled. If all else fails, choose a dessert covered in chocolate. When this potluck finishes tonight I will be ringing in my weekend. At the end of a workweek I feel stretched, like I deserve as many doughnuts as I can handle (which is 2, maybe). Luckily, I live 3 blocks from Top Pot Doughnuts, I'll see you at 9am for a short latte and a glazed ring.
After making my way through herds of children also craving their favorite sugary treats, my day begins. I live in a neighborhood notorious for being a safe "family friendly" environment, probably abnormal for a 20-something like myself to be a part of. Most my age are off drinking themselves silly, finding photos on their phone they don't remember. My silly drinking is done in my kitchen or on my couch while we lazily yell commands at our Kinect to play Netflix. My forgotten photos tend to only ever be of my cats laying on their back. Nothing is cuter than a kitty tummy.
I consider cupcakes as being one of my favorite treats. There's something about (what I like to call) "personal-pan" foods that immediately tractor beam me in. When that single serving food has chocolate literally dripping down it, I obviously cannot say no. You won't be able to either.
Adapted from Martha
2 large egg yolks
1/4 cup sugar
2 tablespoons + 1/2 teaspoon cornstarch
1 cup whole milk
1/2 teaspoon vanilla extract
Pinch of salt
Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring until mixture begins to bubble and thicken, about 5 minutes
Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap onto the top of the cream filling to avoid a skin from forming.
Refrigerate until cold, 1 hour, or up to 2 days.
Note: Before putting onto cakes, whisk cream filling after it has been refrigerate.
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
6 tablespoons unsalted butter softened (plus more for tins)
1 teaspoon pure vanilla extract
1 cup sugar
3 large eggs
Preheat oven 350°F. Butter cupcake tins. In a small bowl whisk together flour, baking powder, and salt. Warm butter and milk in a small saucepan over low heat until butter melts.
With the whisk attachment, beat eggs and sugar on high until thick and pale, about 5 minutes. Add in dry ingredients slowly into 3 parts. Reduce mixer speed down to low and slowly add milk mixture to the batter. Beat until smooth, then add in vanilla.
Using an ice cream scoop (about 4 tablespoons), pour 1 scoop of batter into each cup. Bake until a light golden color, 15 minutes. Let cool in tins for 10 minutes then onto cooling racks to cool completely.
Cut each cupcake in half with a serrated knife, scoop 1tbsp cream onto each bottom half then press down lightly with top half.
Pour chocolate over each cupcake, allowing it to pour over slightly. Serve immediately.
2/3 cup heavy cream
6 oz dark chocolate finely chopped
1 tablespoon light corn syrup
Bring the heavy cream to a boil in a small saucepan then remove from heat. Add chocolate and corn syrup and whisk until smooth. Pour into a small bowl to let cool. While cooling stir occasionally. Use immediately.