Best 6 Chocolate Ganache Glaze For Boston Cream Pie Cupcakes Recipes

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Indulge in the symphony of flavors that is the Boston Cream Pie Cupcake, a delectable treat that harmonizes the richness of chocolate with the ethereal lightness of a vanilla sponge. Picture perfectly golden cupcakes crowned with a luscious chocolate ganache glaze, a delicate crumb giving way to a velvety vanilla center, and a hidden treasure of creamy vanilla custard nestled within. Experience the perfect balance of textures and flavors in every bite, as the rich chocolate glaze complements the delicate vanilla sponge, while the creamy custard adds a burst of sweetness that lingers on the palate. This recipe article presents two culinary masterpieces: the Boston Cream Pie Cupcakes and the Chocolate Ganache Glaze, a match made in dessert heaven.

Check out the recipes below so you can choose the best recipe for yourself!

BOSTON CREAM PIE CUPCAKES



Boston Cream Pie Cupcakes image

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

6 tablespoons unsalted butter, room temperature, plus more for tins
1 1/2 cups all-purpose flour, plus more for tins
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1/2 cup whole milk
3 large eggs
1 cup sugar
1 teaspoon pure vanilla extract
Vanilla Cream
Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes

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 GLAZE FOR BOSTON CREAM PIE CUPCAKES



Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes image

Use this rich chocolaty glaze to top our Boston Cream Pie Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 1/4 cups

Number Of Ingredients 3

2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup

Steps:

  • Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.

CHOCOLATE GANACHE GLAZE



Chocolate Ganache Glaze image

Provided by Food Network

Categories     dessert

Time 10m

Yield About 1 1/3 cup

Number Of Ingredients 2

6 ounces, high quality semi-sweet chocolate, finely chopped
3/4 cup heavy cream

Steps:

  • Place the chopped chocolate in a bowl. Scald the cream. Pour the hot cream over the chocolate and gently stir to melt all the chocolate. This can be made up to 3 days before and reheated slightly for use. The glaze should drizzled over the puffs when its room temperature, or slightly warm, but still liquid. If the glaze is hot, it will drip too much.;

BOSTON CREAM CUPCAKES WITH CHOCOLATE GANACHE FROSTING



Boston Cream Cupcakes with Chocolate Ganache Frosting image

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

1 cup whole milk, divided
2 tablespoons cornstarch
3 large egg yolks
1/3 cup granulated sugar
1 tablespoon butter
1 teaspoon vanilla extract
1/8 teaspoon salt
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups granulated sugar
1 vanilla bean
10 tablespoons butter, softened
6 large egg yolks, at room temperature
3/4 cup whole milk, plus
2 tablespoons whole milk
2/3 cup heavy cream
8 ounces semisweet chocolate, finely chopped

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 WITH CHOCOLATE GLAZE



Boston Cream Pie with Chocolate Glaze image

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

1 package yellow cake mix (regular size)
1-1/2 cups cold whole milk
1 package (3.4 ounces) instant vanilla pudding mix
2 ounces unsweetened chocolate
2 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons hot water

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.

OUTRAGEOUS BOSTON CREAM PIE CUPCAKES!



Outrageous Boston Cream Pie Cupcakes! image

Sometimes when a craving hits, you don't have time to make the full blown version of an outrageous Boston-Cream-Pie ... so this is the next best thing! My son recently craving my Boston Cream Cake settled for this a less time consuming version. Although you start with a cake mix for the cupcakes, the pastry cream and ganache make these little baby's a perfect individual dessert to serve! Family Favorite ;)

Provided by Vseward Chef-V

Categories     Dessert

Time 50m

Yield 14 cupcakes, 14 serving(s)

Number Of Ingredients 10

18 1/2 ounces butter recipe cake mix
1 (3 ounce) box French vanilla instant pudding
1 cup half-and-half
1 cup heavy whipping cream
2 teaspoons vanilla extract
1/4 cup powdered sugar
1 cup heavy cream
1/4 cup light corn syrup
8 ounces semisweet chocolate, finely chopped
1/2 teaspoon vanilla extract

Steps:

  • Prepare yellow cupcakes as directed on box.
  • In the meantime, prepare the vanilla custard filling by combining the instant pudding mix the half and half in a medium bowl. In a stand mixer using the whip attachment, combine cream, vanilla and powdered sugar and whip at medium speed until soft peaks form. Gently fold in the pudding mixture to the whipped cream until it is fully incorporated and smooth. Place filling into a pastry bag fitted with a #21 (or standard star) tip.
  • When the cupcakes have cooled, place the tip of the pastry bag inside each cupcake and pipe in filling, being careful not to overfill.
  • When all the cupcakes have been filled, prepare your ganache.
  • Combine the heavy cream and corn syrup in a medium saucepan over medium heat and bring to a simmer. Remove from the heat and add the chocolate; cover and let stand for 8 minutes. (If the chocolate has not completely melted, return the saucepan to low heat and stir constantly until melted.) Stir in the vanilla extract very gently until smooth. Cool the glaze until tepid so that a spoonful drizzled back into the pan mounds slightly. (You can refrigerate the glaze to speed up this process, stirring every few minutes to ensure even cooling.).
  • Dip the tops of the cupcakes in the ganache. Place glazed cupcakes on a cooling rack to dry. Be sure to place wax paper or cookie sheet under rack as the ganache will drip.

Tips:

  • For a smooth and glossy ganache, use high-quality chocolate and heavy cream. Chop the chocolate finely and heat the cream until it is just simmering before pouring it over the chocolate.
  • Let the ganache cool for a few minutes before stirring to avoid seizing. Once it has cooled slightly, stir until smooth and creamy.
  • If the ganache is too thick, add a little more warm cream. If it is too thin, place it in the refrigerator for a few minutes to thicken.
  • For a shiny ganache, brush the surface with a little corn syrup or water before it sets.
  • Ganache can be used to glaze cakes, cupcakes, and other desserts. It can also be used as a filling or frosting.

Conclusion:

Chocolate ganache is a versatile and delicious glaze that can be used to elevate any dessert. With its rich, smooth texture and glossy finish, it is sure to impress your family and friends. It is also an easy glaze to make, requiring just a few simple ingredients. So next time you are looking for a special touch for your dessert, give chocolate ganache a try.

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