Boston Cream Cupcakes With Chocolate Ganache Frosting Food

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 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.

BOSTON CREME CUPCAKES

Steps:

• Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.
• Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze. Refrigerate until set, at least 1 hour, before serving. Sprinkle with powdered sugar.

BOSTON CREAM CUPCAKES

Steps:

• Mix vanilla and pudding together and place into decorator's gun with a large enough opening to inject pudding into the cupcakes.
• Gently poke the decorator gun into the center of each cupcake and inject about 1 Tbsp pudding into the cupcake (it is fine if some puffs out the top a bit).
• Once all cupcakes have been injected, cover and chill them while making the topping.
• Heat cream in a saucepan on medium heat just until the sides start to have tiny bubbles; don't walk away from the pan.
• As soon as it gets to this point, remove from the heat and add chocolate chips, whisking fiercely until the chips have melted and everything is smooth (the heated cream should be hot enough to melt the chips).
• Set out some wax paper and grab your slightly chilled cupcakes.
• Spoon some of the topping onto the center of a cupcake, covering the pudding opening, adding more topping around the edges to cover the top of cupcake completely with the topping.
• Set cupcake onto the wax paper to cool.
• Repeat until all cupcakes are covered with the topping, then place into a covered container and chill at least 1 hour, the topping will get firmer but not hard.
• You may have extra topping, in fact, I look forward to having extra topping to use on top of ice cream; store extra topping in covered container in the fridge up to 1 week.

BOSTON CREAM CUPCAKES

Steps:

• To make cupcakes: Preheat oven to 350°F.
• Cream butter and sugar together with an electric mixer; add vanilla and eggs.
• Sift dry ingredients together and add in 3 stages, alternating with the buttermilk.
• Line muffin pans with paper liners.
• Fill each about three-quarters full with batter.
• Bake 15-20 minutes.
• To make pastry cream: Bring milk just to boil in medium saucepan.
• Whisk egg yolks, sugar and cornstarch together in a bowl.
• Stir just a little of the hot milk into the egg mixture to equalize the temperatures.
• Add a little more hot milk to the egg mixture and stir well again.
• Then add all of the hot milk and stir.
• Return mixture to saucepan; whisk over low heat constantly until mixture becomes thick.
• Pour pastry cream into clean bowl and whisk in vanilla.
• Whisk in butter 1 ounce at a time until smooth.
• Cover surface with plastic wrap and chill until cool.
• Fold whipped cream into chilled pastry cream.
• To make chocolate glaze: Bring cream and corn syrup to boil.
• Pour hot cream over chopped chocolate in a medium bowl.
• Let hot cream sit on the chocolate for about 5 minutes.
• Stir until chocolate is dissolved and smooth.
• Stir in butter.
• To assemble: Fill pastry bag with pastry cream; poke tip of pastry bag into top of each cupcake and inject each with some pastry cream.
• OR slice each cupcake in half horizontally and spread some pastry cream in between layers.
• OR remove a cone-shaped section from center of cupcake, fill hole with pastry cream and then replace cake piece.
• Drizzle chocolate glaze over top of each cupcake.

BOSTON CREAM PIE WITH CHOCOLATE GLAZE

Steps:

• Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate. , In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, vanilla and enough water to achieve a thick glaze; set aside., Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.

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.