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Boston Cream Cupcakes
- Posted by Dana
- Recipes
- 11.15.2008
- View Comments
I have never made Chocolate Ganache before, and decided to try it out. I was playing around with ideas and thought I would try a Boston Cream center. The result was quite tasty!
For the cake, I used the regular white cake recipe from www.wilton.com that I always use. The custard filling was found on www.cooks.com, and as for the ganache. . . I improved that :)
As always, preheat your oven to 350°F and line your cupcake tin with papers.
Ingredients:
Cake:
3 cups flour sifted
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup butter or margarine softened
1 3/4 cups sugar
2 eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups milkBoston Cream Filling:
3 egg yolks
2 Tablespoons flour
½ cup confectioner's sugar
2 cups milk
2 Tablespoons butterGanache:
8 oz. semi-sweet or bittersweet chocolate (I used dark as it is my favorite)
¾ cup heavy cream
2 Tablespoons unsalted butter
2 Tablespoons Hershey's Syrup, refrigeratedDirections:
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Cake:
• Sift together flour, baking powder, and salt in medium bowl, and set aside.
• In a large bowl, cream butter and sugar with an electric mixer until fluffy.
• Add eggs and vanilla, and continue to mix.
• Slowly add flour mixture and milk alternately, beating well in between each addition.
• Once batter is smooth, fill cupcake liners approximately 2/3.
• Bake 18-20 minutes, or until clean toothpick inserted into cake comes out clean.
• Cool COMPLETELY. Must be totally cool before filling.
• Once completely cooled, use melon baller or corer to remove middle of each cupcake, approximately ¾ of the way down. Make sure not to go too far into cupcake or you may rip the bottom of the paper liner. Keep tops of cakes as you will use them to cover up later.
Filling:
• On top of a double broiler, mix together all ingredients.
• Place over boiling water, stirring constantly, until mixture is very thick and smooth. Let cool completely.
Ganache:
• Chop up chocolate completely and place in large bowl. Set aside.
• Heat cream and butter in saucepan. Stir until just boiling.
• Remove from heat and immediately pour over chopped chocolate.
• Mix with whisk vigorously.
• Add chilled chocolate syrup to mixture. Beat well until smooth thick consistency is achieved.
• Let cool to room temperature until thick enough to spread.
Once you have "cored" your cupcakes, you may fill with cooled Boston Cream mixture. Cover hole with the top of the cake you took from each cupcake to make it easier to frost. Top off with generous amount of ganache. Delicious!
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