Our Cupcakes light and fragrant

1 Melt your butter and keep it near you.

2 Preheat your oven to 180°(th6)

3 In a large mixing bowl, crack your eggs, add your sugar and whiten well, pour in your yogurt then your flour mixed with the baking powder, and finally your butter, finish with a few drops of vanilla extract and stir well so that your mixture is smooth. Then divide it in 2 in another mixing bowl and in this one mix in your tablespoons of cocoa powder.

4 In muffin molds (8cm by 3.5 height) install your small paper cups then with a piping bag or spoon fill them halfway with your "mixtures" half with the chocolate one and the other half vanilla, bake in the middle of the oven 20 to 25 minutes (test with the tip of a knife (dry and hot).

5 Meanwhile,
Preparation of the base cream
a) Pour your milk and vanilla extract into a saucepan and bring it to a boil.
b) At the same time in a large mixing bowl prepare your 8 yolks, whiten them with your sugar then add the cornstarch.
c) There your milk is boiling, pour it over your mixture while stirring well then pour everything back into your saucepan, put it back on the heat without stopping stirring, maintain boiling for 2 minutes then transfer your cream into a mixing bowl.

6 Test the cooking of your cakes then remove them so they cool down.

7 While your cream is still very hot, pour half of it into a mixing bowl then melt your chocolate squares in it (which will happen on its own, you just need to give it a whisk) then divide the remaining half quantity into 3 bowls, in one add the speculoos paste by stirring, in another the drops of orange extract and the last will remain as the basic vanilla.