Sunday, January 13, 2013

Chocolate Boston Cream Cupcakes with White Chocolate Ganache

The hubby wanted Boston cream cupcakes but with chocolate cake instead of yellow...not that I'm a big Boston cream fan but these came out really yummy.

Chocolate Boston Cream Cupcakes with White Chocolate Ganache

  • Chocolate cake mix (I like the triple chocolate fudge one)
  • 3 eggs
  • 1-1/4 c water
  • 1/2 c vegetable oil
  • 1 pkg (1.5 oz) sugar-free chocolate pudding mix
Cream: (Martha Stewart HERE)
  • 4 large egg yolks
  • 1/2 c sugar
  • 4 Tbsp + 1 tsp cornstarch
  • pinch of salt
  • 2 c whole milk (I used half & half)
  • 1 tsp vanilla 
  • 1/2 c white chocolate chips
  • 1 Tbsp heavy cream (I used milk this time)


Preheat oven to 350. Line cupcake pan with liners.
Mix together all chocolate cake ingredients in a large bowl. Pour batter into cupcake liners and bake for 18-23 minutes. Cool completely.
Prep the cream by first whisking the yolks in a small bowl. Then stir together the sugar, cornstarch and salt in a medium-sized sauce pan. Turn on the burner to medium heat and slowly pour in the whole milk in a steady stream. Mix continuously until it starts to be bubbly and thick (don't over-thicken...). Pour 1/3 of the mixture in to temper the yolks, pouring slowly and whisking the entire time. Then pour the entire yolk mixture back into the sauce pan. Over medium heat, mix continuously for 2-4 minutes until thick again. Remove from heat and stir in the vanilla. Cover with saran wrap and refrigerate for at least 1 hour.
Using a small knife, cut holes into the cupcakes like THIS. Fill with the cream.
To make the ganache, melt chocolate and cream together in the microwave for 30 seconds. Then stir vigorously. If it still needs more time, nuke longer in 10 second intervals stirring after each time until smooth. Spoon ganache over each cupcake. And done.

I gotta say, I like the chocolate Boston cream over the original. It's good stuff.

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