Cupcake Nirvana 5 Easy Filling Ideas Youll Love

Instructions:

1. Heat milk, half the sugar, and salt in a saucepan.
2. Whisk egg yolks, remaining sugar, and cornstarch in a bowl.
3. Temper egg mixture with hot milk.
4. Return mixture to saucepan and cook until thickened.
5. Remove from heat, stir in butter and vanilla.
6. Cool completely, cover, and chill for at least 30 minutes.
7. Place chopped chocolate in a heatproof bowl.
8. Heat heavy cream until almost boiling.
9. Pour hot cream over chocolate and let sit for 1 minute.
10. Whisk until smooth and glossy.
11. Cool completely, cover, and chill for at least 30 minutes (or until firm enough to pipe).
12. Combine raspberries, sugar, egg yolks, and lemon juice in a saucepan.
13. Cook over medium heat, stirring constantly, until thickened.
14. Remove from heat and whisk in butter until melted and smooth.
15. Strain the curd through a fine-mesh sieve to remove seeds (optional).
16. Cool completely, cover, and chill for at least 30 minutes.
17. Heat sugar in a saucepan over medium heat, without stirring, until melted and amber in color.
18. Slowly pour in heavy cream (careful, it will bubble!), stirring constantly.
19. Stir in butter and salt until melted and smooth.
20. Cool completely before using.
21. Beat heavy cream until stiff peaks form.
22. In a separate bowl, beat peanut butter and powdered sugar until combined.
23. Gently fold whipped cream into the peanut butter mixture.
24. Core cupcakes using a cupcake corer or a knife.
25. Fill the cavity with your chosen filling using a spoon or piping bag.
26. Top with frosting, if desired.