Boston Cream Cupcakes With Chocolate Ganache Frosting Recipes

BOSTON CREAM CUPCAKES WITH CHOCOLATE GANACHE FROSTING

Steps:

• MAKE THE CUSTARD: In a small bowl, whisk 1/4 cup milk with the cornstarch until smooth.
• Add the egg yolks and whisk until blended.
• Combine the remaining milk and sugar in a small, heavy saucepan and bring to a boil over medium heat, stirring occasionally.
• Remove pan from heat and whisk 1/2 the milk mixture into the yolk mixture.
• Return yolk mixture back to the pan and bring to a boil again; boil gently for 1 minute, whisking constantly.
• Remove pan from heat and whisk in the butter, vanilla, and salt; transfer filling to a covered container and refrigerate for several hours, until thickened and completely cool.
• (It's probably easier to make this one day ahead.) MAKE THE CUPCAKES: Preheat oven to 350*F.
• Line 12 jumbo muffin cups with paper liners.
• Whisk together the flour, baking powder, and salt; set aside.
• Place the sugar in a small bowl; split the vanilla bean lengthwise and scrape out the seeds with a small paring knife into the sugar.
• Mix with a fork to distribute the seeds evenly throughout the sugar; set aside.
• Using an electric mixer on medium-high speed, cream together the butter and sugar mixture for 5 minutes, until light and fluffy.
• Add the egg yolks 2 at a time, beating well after each addition, and scraping bowl occasionally.
• Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with the milk in 2 additions; blend until smooth.
• Reserve a scant 2 cups batter; spoon remaining batter into the prepared muffin tins.
• Center about 2 Tbsp.
• custard filling over the batter in each cup; completely cover with reserved batter.
• Bake cupcakes for 22-24 minutes, in 2 batches, or until the tops are golden brown and set.
• Cool for 10 minutes in the tins on wire racks; carefully remove cakes and cool completely.
• MAKE THE GANACHE: Bring the heavy cream to a boil in a small, heavy saucepan over medium heat.
• Remove pan from heat and add the chocolate, swirling the pan so that the cream covers the chocolate.
• Let stand for 3 minutes, to melt the chocolate; whisk gently until smooth, making sure to incorporate as little air as possible into the mixture.
• Set aside to cool to room temperature.
• Spread an even layer of ganache (about 2 Tbsp.) over each cupcake; refrigerate for 40 minutes to set the frosting.
• Serve at room temperature.

CHOCOLATE CREAM CUPCAKES

Steps:

• Prepare and bake cake mix according to package directions for cupcakes, using 20 paper-lined muffin cups. Cool completely., Meanwhile, in a small bowl, prepare pudding mix according to package directions. Press plastic wrap onto surface of pudding; refrigerate until cold., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small pastry tip. Transfer pudding to bag. Using a wooden or metal skewer, poke a hole through bottom of cupcake liners. Push tip through hole and pipe filling into cupcakes., In a microwave, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar and water. Dip tops of cupcakes into glaze. If desired, pipe designs on cupcakes.

BOSTON CREAM CUPCAKES

Steps:

• Preheat oven to 350°. In a small bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., Fill paper-lined muffin cups half full. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a small hole in the corner of a pastry bag; insert a small tip. Fill with pudding. Push the tip through the top to fill each cupcake., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes. Spoon over cupcakes. Let stand until set. Store in an airtight container in the refrigerator.

BOSTON CREAM PIE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
• Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
• Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
• Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each and serve immediately.

CHOCOLATE-GANACHE GLAZE FOR BOSTON CREAM PIE CUPCAKES

Steps:

• Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.