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.**
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.
Make the cupcakes: preheat oven to 350f.
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.
S.
Ingredients
whole milk, cornstarch, egg yolks, granulated sugar, butter, vanilla extract, salt, flour, baking powder, vanilla bean, heavy cream, semisweet chocolate