I did make a few changes.  I did not like the flavor of the filling as written at all so I added a little cream cheese to give it richness and creaminess.  I used a bittersweet chocolate ganache without corn syrup.  And..I used Hershey’s Dark Cocoa for the cocoa in the recipe…And I added coffee for part of the buttermilk because I find that coffee makes chocolate taste more chocolatey.

You will need to make sure that you get enough filling deep in the cupcake.  The recipe calls for going from the top, which I did, but I think going into the side might be better.  I had to double the filling recipe to get enough.  With my changes I liked this recipe better than the kind you get at the store.

Cupcakes:

• 2 c flour
• 1 cup Hershey’s dark cocoa
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 c buttermilk
• 1/4 c strong, cold coffee
• 1 tsp vanilla
• 1/2 cup unsalted butter, softened
• 1 1/2 c sugar
• 3 large eggs

1. Preheat oven to 350F.  Place silicon cupcake liners in 18 muffin cups (they got 24, I only got 18)
2. Combine the dry ingredients, sift three times,  and set aside.
3. Combine the buttermilk, coffee, and vanilla and set aside
4. Beat the butter and sugar until fluffy and creamed.  Add the eggs one at a time, beating well after each.
5. Add the flour and milk mixtures in alternating batches, beginning and ending with the flour.
6. Spoon into muffin cups and bake until a toothpick inserted in center comes out clean.  This will take about 15-20 minutes.
7. Cool completely.  If using the silicon cool for five minutes and then remove from silicon cups.

Filling

• 5 tablespoons unsalted butter, softened
• 3 tablespoons cream cheese,softened
• 3 cups confectioner’s sugar
• 1/3 cup cream
• 1 tsp vanilla

1. Beat the butter and cream cheese together until light and fluffy.
2. Add in the vanilla and beat well.
3. Gradually add the confectioners sugar.  Add the cream a little at a time until a soft, creamy consistency is reached.  Beat until light and fluffy, about five minutes.
4. Place the filling in a pastry bag fitted with a medium round tip.
5. Push the tip into the cooled cupcakes and gently squeeze in the filling.
6. Save a little for the swirl on the top.

Ganache

• 1/3 heavy cream
• 1 cup coarselychopped bittersweet chocolate

Bring the cream to a simmer.  Remove from heat and stir in the chocolate until melted and smooth.  Dip the filled cupcakes in the chocolate.  Let set and then add the swirl with the remaining filling.

Makes 18-24

image:marye audet

Post from: Baking Delights

One of Marc’s favorite desserts is Boston Cream Pie. He isn’t the only one. Boston Cream Pie has been a favorite dessert for many people since it was created. The Parker House Hotel says that it has served Boston cream pies since it opened in 1856.

In 1996 the Boston Cream Pie was proclaimed the official Massachusetts State Dessert.A civics class from Norton High School sponsored the bill.

So, see? Boston Cream pie is important stuff. We are not the only ones that think so.

I wanted to do something just a little daring though. See, Marc is the reserved New Englander and I am the wild and fiery Texan. I had to do it folks. He needed some stirrin’ up.

What better way than to introduce some spice? And that is how I came up with ….

Chai Cream Cupcakes with Bittersweet Ganache Glaze

Cake:

I used an old recipe for a cake made with oil. It is called Lovelight Chiffon Cake. The oil keeps it moist and allows the chai custard to really take center stage.

2 eggs seperated

1 1/2 c sugar

2c flour

3 tsp baking powder

1/2 tsp salt

1/3 c oil

1 c milk

2 tsp vanilla

Beat egg whites until foamy. Add 1/2 c of sugar and beat until stiff, glassy peaks form. Set aside.

Mix remaining sugar, flour, baking powder and salt in another bowl.Add oil, half the milk and the vanilla. Mix one minute on medium speed. Add milk and egg yolks and beat one more minute. Fold in egg whites.

Spoon into silpat lined cupcake cups and bake at 350 for 15-20 minutes or until cakes test done.

Chai Custard

2 c half and half

1/4 c flour

2 eggs

pinch salt

3/4 c sugar

1/4 c butter

1 tsp vanilla

2 chai teabags

Bring half and half to a simmer. Steep chai teabags in the half and half for 20 minutes. Squeeze out the excess. Discard bags.

Add sugar, flour, and salt to chai mixture. Bring just to a simmer, stirring constantly. Whisk the eggs until mixed well, and then add a little of the custard mix to temper them. Add the tempered eggs to the custard beating all the time. Continue to cook, stirring until mixture gets thick and coats a spoon. Remove from heat.

Add butter and vanilla. Chill covered so that a skin does not form.

Using a pastry bag and decorator tip squeeze filling into each cupcake.

Ganache Glaze

4 oz bittersweet chocolate

1/2 c cream

Bring cream to a simmer. Remove from heat and stir chopped chocolate in until mixture is smooth. Cool until slightly thickened. Spoon over filled cupcakes.

Store in refrigerator

Makes 12

image: Marye Audet 

content:Marye Audet for baking delights

Post from: Baking Delights