Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.

In a bowl, whisk together the flour, baking powder, and salt. Set it aside.

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.

Add in the eggs one at a time, blending well after each addition, then mix in the vanilla.

Alternate mixing in the dry ingredients and milk until just combined. Be careful not to overmix.

Spoon the batter into the lined cupcake tin, filling each about 2/3 full.

Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let them cool completely.

In a saucepan, heat the milk and half of the sugar until steaming, but do not boil.

In a separate bowl, whisk the egg yolks and cornstarch with the remaining sugar.

Slowly pour the hot milk into the egg mixture while whisking continuously to temper the eggs.

Return the mixture to the saucepan and cook on medium heat, whisking until it thickens, about 5 minutes.

Stir in the butter and vanilla extract, cover with plastic wrap, and refrigerate until cool.

Place chocolate chips in a bowl.

In a small saucepan, heat the cream until it just starts to simmer, then pour it over the chocolate.

Let it sit for a minute, then whisk until smooth and glossy. Set aside to cool slightly.

Once the cupcakes are cool, carve a small hole in the center of each.

Pipe or spoon the pastry cream into each cupcake.

Drizzle or dip each filled cupcake into the chocolate glaze and let the excess drip off before placing them on a wire rack to set.