BOSTON CREAM PIE WITH CHOCOLATE GLAZE
Yellow cake mix and vanilla pudding mix help create this classic dessert in no time. A rich chocolate glaze provides a fast finishing touch. -Edwina Olson, Enid, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 397 calories, Fat 17g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 409mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
BOSTON CREAM CUPCAKES WITH CHOCOLATE GANACHE FROSTING
Oh, my God, these are so fabulous, rich--and HUGE!! My father-in-law baked these for my mother-in-law's birthday and, needless to say, we ALL will be subtracting about 5 birthday bashes from our lives! (But one bite is worth it:) **Prep time includes all refrigeration times.**
Provided by JamesDeansGirl
Categories Dessert
Time 6h22m
Yield 12 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 501, Fat 30.2, SaturatedFat 17.8, Cholesterol 207.2, Sodium 303.3, Carbohydrate 55.9, Fiber 3.9, Sugar 28.7, Protein 8.8
BOSTON CREAM PIE CUPCAKES
This is one of Martha's favorite treats from the February 2009 issue of Martha Stewart Living; it's a delicious bite-size version of the traditional dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 18
Number Of Ingredients 10
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.
CHOCOLATE GANACHE
This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.
Provided by INGRIDEVOGEL
Categories World Cuisine Recipes European French
Time 20m
Yield 16
Number Of Ingredients 3
Steps:
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
- Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g
CHOCOLATE GANACHE GLAZE
This easy chocolate ganache tastes wonderful on our Glazed Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3/4 cup
Number Of Ingredients 2
Steps:
- Place chocolate in a medium bowl. In a saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.
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- Place chocolate in a food processor and process until it's finely chopped. Transfer to a mixing bowl. Set aside. Heat cream in a small saucepan until the cream starts to steam, stirring often. Gradually add the hot cream to the bowl of chocolate, and whisk until the mixture is smooth. Wait until cool enough to handle but not hardened.
- When the cupcakes are cooled completely, transfer pastry cream filling to a piping bag with filling tip attached.
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