Preheat oven (electric 180°C / convection 160°C). Grease and lightly flour a muffin tray.
For the dough:
Beat the eggs, sugar and vanilla sugar together until light and foamy. Add the butter and cream until smooth and well combined. Mix together the flour, corn starch, baking powder and salt. Fold the dry ingredients into the wet, and stir until just combined. Divide the cupcake batter between the muffin pan and bake for 20-25 minutes. Remove the muffins from the oven and allow cooling.
For the frosting:
Bring 500ml of milk to a boil. Mix together 4 tablespoons of milk with the sugar and pudding powder, stirring until smooth. Remove the pot from the stove and stir in the pudding powder mixture. Return the pot to the stove, and while stirring constantly, bring the pudding to a boil again. Remove the cooked pudding from the stove, transfer to a bowl, cover with plastic wrap and leave to cool. Beat the butter until smooth and creamy. When the pudding is the same temperature as the butter, stir in the cooled pudding by the spoonful and mix until smooth.
Slice off the tops of the cupcakes. Fill a pastry bag (equipped with a star nozzle) with the butter cream, and pipe it onto the bottom half of the cupcakes. Replace the tops of the cupcakes, and spread the remaining buttercream on top. Sprinkle the cupcakes with the hazelnut brittle and finish the cupcakes off with a candied cherry.
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