Ingredients
125g unsalted butter, chopped, at room temperature
¾ cup caster sugar
2 teaspoons vanilla bean paste
2 eggs
½ cup milk
1 ¼ cups self-raising flour
¼ cup custard powder
½ cup thick vanilla custard
CHOCOLATE FROSTING
250g unsalted butter, chopped, at room temperature
1 2/3 cups icing sugar mixture
125g dark chocolate, melted, cooled
Method
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Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
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Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
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Add milk and combined sifted flour and custard powder. Fold until combined. Divide evenly among paper cases.
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Cook in a moderately slow oven (160C) for about 20 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.
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To make chocolate frosting, beat butter in same, clean bowl of electric mixer until pale. Gradually add sugar, beating until smooth. Beat in chocolate until combined. Transfer to a piping bag fitted with an 11mm star nozzle.
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To assemble, cut a 2cm deep circle from the top of each cake, leaving a ½cm border. Fill each hole with about 2 teaspoons custard. Pipe frosting over top.
TIP! Filled and decorated cupcakes can be made up to 1 hour ahead. Keep in an airtight container in the fridge. Try turning cupcake circles into crumbs and freeze to use later to make layered fruit parfaits or cake pops.
