Black Bottom Cupcakes with Custard Filling

For the filling:

In a double boiler (or over low heat in a saucepan), melt butter. Once butter has melted add sugar little by little. Once incorporated, add in cornstarch. Pour in milk, stirring slowly. Bring up the heat a bit and let mixture simmer. Add egg yolks and vanilla. Stir occasionally. Remove from heat once mixture is smooth and thick. Set aside.

For the cupcakes:

Preheat oven to 175C and place rack in the center of the oven. Line a 12-count muffin pan with cupcake liners.

In a large bowl whisk together the sugars, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In another large bowl, whisk together the eggs, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. You will notice that the batter is quite thin.

Scoop (I used a 2 ounce ice cream scoop) batter into the prepared muffin tin, just until they’re half full. Scoop a dollop of custard filling on top.

Bake at 175C for 18-20 minutes or until toothpick inserted into the cake part comes out clean.

Remove from oven and cool on wire rack.