Zutaten für Boston Cream Cupcakes With Chocolate Ganache Frosting
- Whole Milk
- 2 tablespoons cornstarch
- 4 large egg yolks
- Granulated Sugar
- 1 cup (2 sticks) unsalted butter
- Vanilla Extract
- a pinch of salt
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 vanilla bean, or 1 teaspoon vanilla extract
- 1 cup heavy cream
- Semisweet Chocolate
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Zubereitung von Boston Cream Cupcakes With Chocolate Ganache Frosting
- **Make the Custard Filling:**
- In a small bowl, whisk together 1/4 cup milk and 2 tablespoons cornstarch until smooth.
- Add 3 large egg yolks and whisk until well blended.
- In a small, heavy saucepan, combine the remaining 1 3/4 cups milk and 1/2 cup granulated sugar. Bring to a boil over medium heat, stirring occasionally.
- Remove from heat. Whisk 1/2 of the hot milk mixture into the yolk mixture to temper the eggs.
- Pour the tempered yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until the custard thickens and comes to a boil (about 1 minute).
- Remove from heat and whisk in 4 tablespoons (1/2 stick) unsalted butter, 1 teaspoon vanilla extract, and a pinch of salt until smooth and incorporated.
- Transfer the custard to a covered container and refrigerate for at least 4 hours, or until completely chilled and thickened.
- **Make the Cupcakes:**
- Preheat oven to 350°F (175°C). Line a 12-cup jumbo muffin tin with paper liners.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a small bowl, combine 1/2 cup granulated sugar with the seeds scraped from 1 vanilla bean (or 1 teaspoon vanilla extract). Mix well to distribute the seeds evenly. Set aside.
- Using an electric mixer on medium-high speed, cream together 1 cup (2 sticks) unsalted butter and the vanilla sugar mixture for 5 minutes, until light and fluffy.
- Add 4 large egg yolks, one at a time, beating well after each addition and scraping down the bowl as needed.
- Reduce mixer speed to low. Add the dry ingredients in 3 additions, alternating with 1 cup milk in 2 additions, beginning and ending with the dry ingredients. Mix until just combined.
- Reserve about 2 cups of batter.
- Spoon the remaining batter evenly into the prepared muffin cups, filling each about halfway.
- Top each cupcake with about 2 tablespoons of the chilled custard filling.
- Cover the filling completely with the reserved batter.
- Bake for 22-24 minutes, or until a toothpick inserted into the center comes out clean. Bake in two batches if necessary.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
- **Make the Chocolate Ganache:**
- In a small, heavy saucepan, heat 1 cup heavy cream over medium heat until it just begins to simmer.
- Remove from heat and add 8 ounces (225g) of finely chopped semi-sweet chocolate. Let stand for 3 minutes to melt the chocolate.
- Whisk gently until smooth and glossy, being careful not to incorporate too much air.
- Let cool to room temperature.
- Once the cupcakes are completely cool, spread an even layer of ganache over each cupcake.
- Refrigerate for at least 40 minutes to allow the ganache to set.
- Serve at room temperature and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
114g
Fat
89g
Carbs
18g
