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Using a paring knife, cut a 1½-inch-diameter round about 1 inch deep in the center of each cupcake, then remove the rounds and set them aside. Fill each hollow with about 1 teaspoon of vanilla custard. Cut the rounds that you removed from the cupcakes in half horizontally; reserve the tops and discard—

or eat!—the rest. Return the tops to the cupcakes, covering the filling, then gently press down on each to fit it into the hole.

Spoon the chocolate glaze over the cupcakes. If decorating with chocolate, use a vegetable peeler to shave the chunk of chocolate over the cupcakes, leing the shavings fall onto the glaze. Place the cupcakes on a rimmed baking sheet and refrigerate until the glaze is set, about 10 minutes.

Cool cupcaksThese cream-filled treats taste yummy straight from the refrigerator—no need to let them warm up before munching.

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Follow the recipe for Chocolate-Banana Cream PieCupcakes, swapping Vanilla Cupcakes (page 36; omit the frosting and sprinkles) for the Banana Cupcakes.

Chocoate Écai Cupcaks

Continud fro page 31