INGREDIENTS:

1/3 cup sugar

3 tablespoons cornstarch

1-1/2 cups whole milk

2 large egg yolks

1 tablespoon butter

1 teaspoon vanilla extract

CAKE:

1 cup sugar

1/3 cup shortening

2 large eggs, room temperature

1 teaspoon vanilla extract

1-1/4 cups all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup whole milk

GLAZE:

3 tablespoons water

2 tablespoons butter

3 tablespoons baking cocoa

1 cup confectioners’ sugar

1/2 teaspoon vanilla extract

DIRECTIONS:

For custard, in a heavy saucepan, mix sugar and cornstarch; whisk in milk and egg yolks. Cook and stir over medium heat; bring to a gentle boil. Cook and stir 1 minute; remove from heat. Stir in butter until melted. Immediately transfer to a clean bowl; stir in vanilla. Press plastic wrap onto surface of filling; cool 30 minutes. Refrigerate until cold.

While custard is chilling, make cake batter. Preheat oven to 375°.  Line large muffin pans with paper cups.

In a large bowl, cream sugar and shortening until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.

Fill muffin cups ¾ full. Bake until a toothpick inserted in center comes out clean, about 15 minutes. Cool in pans 10 minutes before removing to wire racks. Cool completely.

For glaze, in a small saucepan, bring water and butter to a simmer; immediately remove from heat and whisk in cocoa powder. Beat in confectioners’ sugar and vanilla until smooth; cool slightly.

Take cooled cupcakes out of paper cups and cut in half. Spread cream filling in center and replace top of cupcake. Spoon chocolate glaze over the top, allowing it to drip down side of cake. Refrigerate until serving. Makes 12 jumbo cupcakes or 24 regular size.