Food takes our tastebuds on a journey. Today, we are going to be taking our tastebuds on a trip to Boston. We will be making a Vanilla Cupcakes with a Custard Filling and Chocolate Ganache Frosting!
Yields: 12
INGREDIENTS
Cupcake base
1 1/2 cup of all-purpose flour
2 eggs, room temperature
1 cup of white sugar
1 tsp of baking powder
1/2 cup butter, room temperature
1/4 tsp salt
1 tsp vanilla extract
1/2 cup 2% milk
Custard Filling
2 egg yolks
6 Tbsp sugar
1 1/2 Tbsp cornstarch
1 cup + 2 Tbsp whole milk
1 Tbsp butter
1 tsp vanilla extract
Chocolate Ganache Frosting
12 oz of semi-sweet chocolate chips
2 Tbsp light corn syrup
3/4 cup +2 Tbsp of heavy whipping cream
Directions:
Chocolate Ganache:
- In a large bowl, combine chocolate chips & syrup starch set aside.
- In a saucepan, whisk heavy cream to a low boil. Then pour over chocolate chips and syrup. Let it sit for about 4 minutes and whisk together to create a smooth consistency.
- Put the Ganache in the fridge for 1-2 hours until firm.
2. Cupcake Base:
- Preheat oven to 350 degrees. Line a 12 count cupcake tin with liners, set aside.
- In a large bowl, beat flour, eggs, sugar, baking powder, salt, butter, and vanilla extract. Next, gradually beat in milk.
- Fill cupcake liners with batter and bake 12 cupcakes for 18-20 minutes or until cupcakes test done.
3. Cool cupcakes on a wire rack.
4. While the cupcakes are cooling create the custard filling.
5. Custard Filling:
- In a small bowl gently whisk egg yolks together.
- In a medium saucepan, combine cornstarch, milk, and sugar and mix until smooth.
- Over medium-high heat cook mixture, whisking continuously until mixture begins to thicken, simmer around the edges, and bubble.- DO NOT OVER COOK!
- Then, reduce heat to medium and simmer for 2 minutes, then remove from heat.
- Next, add a tablespoon of milk mixture to the egg yolks, a little bit at a time stirring as you go.
- Add egg mixture to the milk mixture, put back on the heat, and bring to a light boil for 2 minutes. Stirring constantly.
- Remove from the heat, and add your butter and vanilla extract and let it cool to room temperature.
8. Once your cupcakes are cooled, cut a circle into the center of the cupcake. Make sure your circle is large enough to get enough of the delicious filling into the cake. Keep the sliver of cake that you just carved out and save enough of it to act as a cap to cover the opening. Fill a piping bag with the custard filling and squeeze into a cupcake hole. Then place the cap back on top.*
9. Stir the Ganache let it warm up and then into a piping bag or a ziplock bag and frost away.*
*
To help get the frosting or filling into a piping bag, place the empty bag into a glass, and fold the edges over the glass. Spoon frosting into the bag. When half full, remove the bag from the glass and gently slide frosting down to the tip. Twist the top to seal the opening, and gently squeeze to frost!
If you do not have a piping bag, create one out of a gallon-sized zip-lock bag and cut off a corner.
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