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Recipe Summary

prep:
30 mins
chill:
3 hrs
total:
3 hrs 30 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For vanilla cream, in a small bowl lightly beat egg yolks; set aside. In a medium saucepan combine sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.

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  • Gradually stir about 1 cup of the hot mixture into the egg yolks, stirring constantly. Return all the mixture to the saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in butter until melted. Stir in vanilla. Cover surface with plastic wrap. Chill in the refrigerator for at least 2 hours or up to 24 hours.

  • To assemble, using a serrated knife, cut each vanilla cupcake horizontally in half. Spoon 1 heaping tablespoon of vanilla cream onto the cut side of each cupcake bottom. Replace cupcake tops. Place cupcakes on a wire rack set over waxed paper.

  • For ganache, in a medium microwave-safe bowl microwave chocolate pieces and whipping cream on 100 percent power (high) for 1 to 2 minutes or until chocolate is almost melted. Stir until smooth.

  • Spoon ganache over cupcakes. Let stand until chocolate is set. Chill in the refrigerator for at least 1 hour before serving. Makes 12 (2-1/2 inch) cupcakes.

Nutrition Facts

401 calories; fat 24g; cholesterol 160mg; saturated fat 14g; carbohydrates 43g; mono fat 7g; poly fat 1g; insoluble fiber 1g; sugars 28g; protein 5g; vitamin a 728.9IU; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 44.4mcg; vitamin b12 0.4mcg; sodium 177mg; potassium 142mg; calcium 80.8mg; iron 1.4mg.
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