Cookies and Cream Cupcakes

I apologize for being absent from my blog for a few days. Our oldest daughter and granddaughter were visiting from MA. Our granddaughter celebrated her 22nd birthday while here, and she asked grandma to make her some Cookies and Cream Cupcakes for the occasion. I had never made them before, so I had to find a recipe online that I thought would be successful. I chose this recipe for Oreo cupcakes as it had everything I was looking for:  a chocolate cupcake with big chunks of Oreo cookies in it; made from scratch, yet easy to make; a buttercream frosting, that’s not too rich or sweet; and a 5-star rating. These cupcakes did not disappoint. The only hassle I had was decorating them, but that’s an easy fix. The frosting has finely crushed Oreo cookies in it, so you need to choose a larger size decorating tip than I did, so the occasional uncrushed piece doesn't jam up the tip. If you love chocolate and you love Oreo cookies, these cupcakes are fit for a princess….I know, because our princess was thrilled with them!

Preheat oven to 350° F. Line 12 muffin cups with paper liners.

Coarsely chop Oreo cookies. I put them in a large resealable plastic bag and pounded with a rolling pin to get coarse chunks.

In medium bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.

In a large bowl, whisk together the milk and vinegar. Set aside for a few minutes to curdle.
 

Add the sugar, oil, vanilla extract and almond extract. Beat until foamy. 

Gradually add the dry ingredients and beat until no large lumps remain.

Add the chopped cookies to the batter. Stir to combine. 

Spoon the batter into the liner cups, filling them about 2/3 full.

Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. (It took about 22 minutes for mine.)

Transfer to a wire rack to cool completely.

Prepare Frosting: 

Finely crush the Oreo cookies (to a dust-like consistency). I put mine in the food processor.

Beat shortening (I used Crisco shortening) and butter on medium-high speed of hand mixer for about 5 minutes, until fluffy.

Reduce speed to low. Gradually add powdered sugar until incorporated. Increase speed to medium-high and beat for another 3 minutes.

Add the vanilla extract and milk. Beat on same speed for 5 to 7 minutes, until fluffy. Add the crushed cookie crumbs. Mix well. If needed, add another splash of milk. (I added one splash more.)

Frost the cupcakes. Despite grinding the Oreo cookies to a dust-like consistency, a few larger pieces would show up in the frosting and jam the decorating tip. So, I would suggest using the largest decorating tip you have, to allow for this. Decorate cupcake by inserting a mini Oreo in the frosting.

Note: the recipe below yields 12 cupcakes and more frosting than you will need for 12 cupcakes. I wanted 24 cupcakes, so I doubled the cupcake portion of the recipe and made 1-1/2 times the frosting portion.

COOKIES AND CREAM CUPCAKES
Source: Food.com
Posted by: www.meldingmagic.com

INGREDIENTS:

Cupcakes:

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (or substitute almond, chocolate or vanilla)
• 10 Oreo cookies, coarsely chopped

Frosting:

• 1/2 cup solid shortening (such as Crisco)
• 1/2 cup butter
• 3-1/2 cups powdered sugar, sifted if clumpy
• 1-1/2 teaspoons vanilla extract
• 1/4 cup milk
• 5 Oreo cookies, ground to a dust-like consistency
• 12 mini Oreo cookies, for decorating (optional)

DIRECTIONS:

1.  Preheat oven to 350° F. Line 12 muffin cups with paper liners.
2.  In medium bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set
     aside.
3.  In a large bowl, whisk together the milk and vinegar. Set aside for a few minutes to curdle.
4.  Add the sugar, oil, vanilla extract and almond extract. Beat until foamy. Gradually add the dry
     ingredients and beat until no large lumps remain.
5.  Add the chopped cookies to the batter. Stir to combine. Spoon the batter into the liner cups, filling
     them about 2/3 full.
6.  Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a
     wire rack to cool completely.
7.  Prepare frosting: Beat shortening (I used Crisco shortening) and butter on medium-high speed of
     and mixer for about 5 minutes, until fluffy. Reduce speed to low. Gradually add sugar until
     incorporated. Increase speed to medium-high and beat for another 3 minutes. Add the vanilla extract
     and milk. Beat on same speed for 5 to 7 minutes, until fluffy. Add the crushed cookie crumbs. Mix
     well.
8.  Frost cupcakes. Note: Despite grinding the Oreo cookies to a dust-like consistency, a few larger pieces would
     show up in the frosting and jam the decorating tip. So, I would suggest using the largest decorating
     tip you have, to allow for this.
9.  If desired, decorate cupcake by inserting a mini Oreo in the frosting.



Yields: 12 cupcakes

Pina Colada Cupcakes

Today I’ve got the winter blues, so I’m warming myself up by thinking tropical. And, what’s more tropical than a piña colada. No, not the drink. If you like piña coladas (with or without the rain), then I’m about to give you a taste of paradise, in the form of cupcakes. These are made from scratch, but so worth the "minimal" extra effort involved. This is probably one of the most popular desserts I have ever made in my life (and that’s a lo-o-o-ng time). These moist and flavorful treats are packed with pineapple and coconut; and the creamy coconut frosting is enhanced with a hint of spiced dark rum. I don’t know about you, but I just love cakes that mimic the flavors of my favorite cocktails. Ahhh, I’m imagining a nice warm ocean breeze right about now. Back to reality. Unfortunately, our furry little groundhog friend predicted 6 more weeks of winter. Since when is a rodent a meteorologist? So, while I wait another “4 weeks” for spring, I’m going to sit back in my beach chair and savor one of these little tropical delights. Anyone want to join me?

Once again, I must apologize for not including as many photos in this blog post as I usually do. This recipe was in my archived folder; and when I first started this blog, I only planned on including pics of the ingredients and final outcome (not procedural photos). I since realized that procedural photos would be beneficial, as well. However, please don't hesitate to ask me a question in the comments section, or email me, if my instructions leave any doubt.

Preheat oven to 350° F. Line cupcake pan(s) with liners.

Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened, and a light cream color, about 2 minutes.

Reduce speed to low, mix in the oil, vanilla and pineapple extracts until blended.

Add in the pineapple and sour cream and mix until combined. Add the flour mixture, a little at a time, until blended together.

Fill paper-lined cupcake wells about 2/3 full. Bake for about 22 minutes, or until top springs back when touched.

Remove from pan; and cool on wire rack. While cupcakes are cooling, prepare frosting.

For frosting: Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds. Add vanilla extract, coconut extract and powdered sugar, 1 cup at a time. Blend on low speed until combined. Add the rum (or substitute heavy cream or milk for non-alcoholic version). Beat until fluffy, about 1 minute.
 
For added flavor and texture, top frosted cupcakes with toasted coconut. (To toast coconut- lay about 1-1/2 cups sweetened flaked coconut on a baking sheet and bake at 375°F. about 4 or 5 minutes). 

Frost cupcakes with frosting. Decorate with fresh pineapple, maraschino cherries or paper umbrellas, if desired.

PINA COLADA CUPCAKES
Source:  Glorious Treats
Posted by: www.meldingmagic.com


INGREDIENTS:

Pineapple Cupcakes:

• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1-3/4 cups sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon pineapple extract
• 3/4 cup sour cream
• 1-1/2 cups canned crushed pineapple, drained slightly (about 1 Tablespoon, enough to drain excess juice  from top of can)   

Coconut Cream Cheese Frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
• 1-1/2 teaspoons coconut extract
• 4 cups powdered sugar
• 1 Tablespoon Dark rum (spiced) - OR - substitute heavy cream or milk (for non-alcoholic version)

  
DIRECTIONS:

Pineapple Cupcakes:

1. Preheat oven to 350° F.
2. Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly
    thickened and a light cream color, about 2 minutes.
4. On low speed, mix in the oil, vanilla and pineapple extract until blended.
5. Add in the pineapple and sour cream and mix until combined.
6. Add the flour mixture, a little at a time, until blended together.
7. Line cupcake pan(s) with liners and fill about 2/3 full.
8. Bake cupcakes for about 22 minutes, or until top springs back when touched.
9. Remove from pan and cool on wire rack. Frost with Coconut Cream Cheese Frosting (directions
    below). Decorate cupcakes with fresh pineapple, maraschino cherries or paper umbrellas, if desired.

Recipe yields 24-28 cupcakes.


Frosting:

1. Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well
    combined, about 30 seconds.
2. Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed
    until combined.
3. Add the rum (or heavy cream/milk for non-alcoholic version).
4. Beat until fluffy, about 1 minute.
5. For added flavor and texture, top frosted cupcakes with toasted coconut. (To toast coconut: Spread about
   1-1/2 cups sweetened flaked coconut on a baking sheet and bake at 375° F. for 4 to 5 minutes).

Cocoa Cupcakes with Raspberry Cream Cheese Frosting

 

A can of Hershey’s cocoa was always a staple in this house. When my twins were younger, I can’t tell you how many times it got me out of a bind. I always got “last minute notice” from my kids; “Oh, mom, I forgot to tell you, we’re having a party at school tomorrow and you’re supposed to bake something.” Usually, I’d be told right before they went to bed. It always managed to slip their minds before then. So, I’d tear the pantry apart, desperately trying to figure out what I could make with what I had on-hand. Keep in mind, stores closed early back then, and there was no Internet to fall back on. Then I’d find that can of Hershey’s cocoa, and “lo and behold” there was a little recipe booklet taped to it. Hallelujah! I could bake a batch of brownies, or make chocolate cupcakes. Needless to say, I became accustomed to baking from scratch and not relying on cake mixes. This is the “life-saving” recipe for home-made chocolate cake that I use to this day. Mike had a craving for chocolate the other day; so, once again, I relied on my instincts and grabbed the cocoa. Alongside it was a jar of seedless raspberry jam (which Mike loves), so I decided to make Cocoa Cupcakes with Raspberry Frosting. Problem solved; again. These cupcakes turned out indescribably delicious. Necessity truly is the mother of invention.

Preheat oven to 350° F. Fill cupcake tins with paper liners.

Using a hand (or stand) mixer, cream butter and sugar until light and fluffy. Add eggs and almond extract (or vanilla). Beat 1 minute at medium speed.

In separate bowl, combine flour, cocoa, baking soda and salt. Stir to combine.

Add dry ingredients, alternately with water, to creamed mixture. Beat for another 2 minutes, or until there are no more white specks.

Distribute batter evenly amongst 24 cupcake wells. 

Bake for 18 to 21 minutes, or until wooden pick inserted in center comes out clean.

Cool on wire rack for 10 minutes; remove from pans. Cool completely.

Meanwhile, prepare frosting. I find that a stand mixer gives you a smoother, creamier texture; but, a hand mixer will do fine. 

In large bowl, beat cream cheese, butter and jam together until smooth. Add the raspberry extract, salt and food coloring (if using). Mix until an even colored pink is reached.

Turn the mixer on low and add the powdered sugar, a little at a time (to avoid a sugar cloud), until desired consistency. Turn the mixer up until the frosting is smooth.

 When cupcakes are completely cool, frost. Garnish with raspberries, if desired.

 

COCOA CUPCAKES WITH RASPBERRY FROSTING
Source: Cupcakes, Hershey’s; Frosting, A Spicy Perspective
Posted by: www.meldingmagic.com

INGREDIENTS:

Cocoa Cupcakes:

• 3/4 cup (1-1/2 sticks) butter, softened
• 1-3/4 cups sugar
• 1 teaspoon almond extract, or vanilla
• 2 cups all-purpose flour, unsifted
• 3/4 cup    Hershey's cocoa
• 1-1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1/3 cups water
• 2 large eggs

Raspberry Frosting:

• 3/4 cup (1-1/2 sticks) butter, softened
• 1 package (8-ounces) cream cheese
• 1/2 cup    seedless, raspberry jam or preserves
• 1 teaspoon raspberry extract (or vanilla)
• Pinch of salt
• Few drops red food coloring, optional
• 3-1/2 to 4-1/2 cups sifted powdered sugar

DIRECTIONS:

Cocoa Cupcakes:

1. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Beat 1 minute at medium speed.
2. In separate bowl, combine flour, cocoa, baking soda and salt; add alternately with water to creamed
    mixture.
3. Pour batter into paper-lined cupcake wells (or 2 greased and floured cake pans).
4. For cupcakes: bake 18 to 21 minutes, or until wooden pick in center comes out clean. For cake: bake
    30 to 35 minutes, or until wooden pick in center comes out clean.
5. Cool on wire rack for 10 minutes. Remove from pans.
6. Cool completely and frost.

Raspberry Frosting:

1. Cream butter and sugar until light and fluffy. Add eggs and extract; beat 1 minute at medium speed.
2. Turn the mixer on low and add the powdered sugar, a little at a time, until desired consistency. Turn
    the mixer up until the frosting is smooth.
3. With electric mixer (preferably stand mixer), beat the butter, cream cheese and jam together until
    smooth. Add the extract, salt and food coloring (if using). Mix until an even colored pink is reached.
4. Refrigerate until ready to use.

Pineapple Upside Down Cupcakes

Although the term “upside down cake” wasn’t used much before the middle of the 19th century, the style of baking dates back to the Middle Ages. Early recipes for fruit upside down cakes were prepared in cast iron skillets on stove tops and were traditionally made with apples, cherries and other seasonal fruit. In 1903, Jim Dole created a method for slicing and canning pineapple. Soon after, pineapple upside down cakes started appearing on American kitchen tables everywhere. In 1925, the Hawaiian Pineapple Company (now known as Dole) held a recipe contest, seeking creative ways to prepare pineapples. Over 60,000 recipes were submitted, 2,500 of which were for Pineapple Upside Down Cake. Dole capitalized on the popularity of this recipe by running a national ad campaign in 1926, featuring Pineapple Upside Down Cake, thus making it a pop icon. It even has its own food holiday: April 20 is National Pineapple Upside Down Cake Day. Even though, it’s only January, it’s never too early to serve up a little history, especially if you’re serving it up in a “little” way. This cupcake version puts a modern spin on an American Classic.  

Instead of canned pineapple (as shown in pic), substitute 2 packages of snack cups (as shown below).

 

You'll need 2 packages (for a total of 8 snack cups)

The last time I made these, I made some changes, but didn’t write them down. I just figured I would remember the next time I made them. Of course, I forgot. So, right off the bat, I will fill you in on some helpful tips. My original intention with these cupcakes was to have a floral pattern design on the top, made out of the tidbits (but, I blew it). Although you can use canned pineapple tidbits, they are a tad too large to make this pattern in the well of the cupcake tin, and you will have to trim them a bit to fit the cherry half in the middle (unless you're not going for a flower patterned top). Pineapple tidbit snack cups work so much better because they are smaller in size and easily fit to create the pattern. (A photo below will show what I had intended them to look like when finished.)

Tip No. 2: If you choose to add chopped pecans, don’t mix in with the brown sugar; instead sprinkle over the pineapple "after" patterned in the cup. This way when you invert the cake, the nuts will be under the tidbits and not on top of them. As you read on, you will understand better what I mean by this.

Preheat oven to 350° F.  Grease cupcake tins. (I use Baker’s Joy spray.)  Do not use paper liners.


Cut cherries in half. Chop pecans, if using.

In small bowl, combine brown sugar and melted butter. Stir until blended. If you are using chopped nuts, do NOT add in with sugar and butter (as I mistakenly did in image below). 

Spoon into prepared cupcake wells (about 1 rounded teaspoon of mixture per cupcake).

Drain pineapple tidbits, reserving the juice. Place tidbits in a spoke pattern in each cupcake well (7 tidbits per cupcake well). It will resemble a flower pattern. Place a cherry half, cut side up, in the center of each. If adding chopped nuts, now would be the right time to add. Sprinkle nuts over pineapple in cups. 

From image below, you can see the floral pattern I "would have had" on the top of each cupcake if I had remembered to add the chopped nuts later (instead of adding it in with the sugar and butter). Alas, my chopped nuts covered the pattern when inverted.

In large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. If you don't have a full 1-1/3 cups of reserved juice, make up the difference by adding water (so you still end up with 1-1/3 cups of liquid). Beat on low speed for 30 seconds to blend. Increase speed to medium and beat for 2 minutes more.

Spoon over pineapple in cups, without going all the way to the top (about 7/8 full). When done, you will probably have a little cake mix leftover.

Bake for 18 to 22 minutes, or until a wooden pick inserted near center comes out clean. 

Cool for about 5 minutes, or until cool enough to handle. When cool invert cupcakes onto serving platter.

Although, I messed up with the flower design I had planned on in the final result, the cupcakes still came out moist and delicious!

PINEAPPLE UPSIDE DOWN CUPCAKES
Source: Adapted from Dole.com recipe
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 packages (4 cups per pack) pineapple tidbit snack cups, drained, reserving juiceor substitute 2 cans (20-ounces each) pineapple tidbits, drained, reserving juice
• 1/3 cup butter, melted
• 2/3 cup packed brown sugar
• 1 package (18.25 ounces) pineapple cake mix, or substitute yellow cake mix
• 12 maraschino cherries, halved   
• 3 large eggs
• 1/3 cup canola oil (or vegetable oil)
• 1-1/3 cups reserved pineapple juice (add water if needed to measure 1-1/3 cups liquid)
• 2/3 cup chopped pecans (optional)

DIRECTIONS:

1. Preheat oven to 350° F. Grease wells of cupcake tins.
2. Stir together melted butter and brown sugar. Evenly divide sugar mixture into cupcake wells (about 1
    rounded teaspoon per cupcake).
3. Drain pineapple; reserve juice.
4. Place pineapple tidbits in spoke pattern in cupcake well (7 tidbits per cup), leaving a space in center
    for cherry half.
5. Place a cherry half, cut side up, in center of arranged pineapple tidbits.
6. If adding chopped nuts; sprinkle over arranged pineapple, evenly distributing amongst all cupcakes.
7. In large bowl, combine cake mix, eggs, oil and reserved pineapple juice. Beat on low for 30 seconds to
    mix. Increase speed to medium and beat for 2 minutes more.
8. Bake for 18 to 22 minutes, or until wooden pick inserted in center comes out clean.
9. Cool 5 minutes. Loosen edges and invert onto serving platter.

Yield: 24 cupcakes

Boston Cream Cupcakes

Hubby's birthday was this past Sunday. I always ask Mike to choose what kind of cake he would like me to bake. Usually he wants pineapple upside down cake, as that’s his all-time favorite. But, I’ve been making a lot of pineapple desserts lately, so I think he was ready for a change. Instead, he chose his second favorite: Boston cream pie. (Why they call it a pie, I will never understand. It’s a cake.) As if that title isn’t confusing enough, I decided to go with “Boston cream pie cupcakes.” Since I wanted to make the whole thing from scratch, I thought this option would preserve the freshness longer. I already had Swans Down Cake Flour in the pantry, so I used the recipe on the back of the box for “1-2-3-4 Cake”. Perfect choice, the flavorings included 1/2 teaspoon of almond extract, which I thought would pair well with the chocolate ganache glaze. Then I made a traditional vanilla pudding for the filling; but to enhance the flavor just a bit, I added a little lemon zest to it. Finally, each cupcake was topped off with a glaze made from heavy cream and semisweet chocolate. The choice of a cupcake made it a little difficult to fit all the birthday candles on, but I guess it didn’t matter, because they wouldn't have fit on a full-size cake either….lol…..just kidding. Mike was thrilled with my choice and has been devouring those cupcakes ever since!

Start by preparing the cream filling.

Place a mesh strainer over a large bowl and set aside. In a medium saucepan, off the heat, combine sugar, cornstarch and salt. Stir to combine.

Slowly drizzle in 1/4 cup of the milk and stir again until smooth. Whisk in the egg yolks and remaining milk.

Now place the saucepan over medium heat and cook, stirring often, until mixture starts to thicken, and just starts to bubble (around 5 to 6 minutes).

Grab a rubber spatula (instead of a whisk). Stir in grated lemon zest. Continue cooking, stirring constantly and scraping the bottom and sides of the pan. As the pudding mixture starts to thicken, reduce heat to medium low. When pudding mixture makes visible ribbons when drizzled over the surface, remove from heat.

Stir in the softened butter and vanilla extract, mixing thoroughly until butter is melted completely.

Pour the cream filling through the strainer and into the bowl beneath. Set aside.

Lightly press a piece of plastic wrap on top of the cream filling to prevent a skin from forming. Refrigerate.

 

Prepare the cupcakes. Line 24 cupcake tins with paper liners. Preheat oven to 350° F. Sift cake flour, then lightly spoon 3 cups of the cake flour into a medium size bowl. Set aside.

In large bowl, cream butter. Gradually add sugar, creaming until light and fluffy.

Sift the already sifted cake flour with baking powder and salt. Add eggs, one at a time to creamed mixture, beating well after each addition. Add flour mixture, alternately with milk and flavorings. Blend well after each addition until smooth, but do not over-beat.

Pour into prepared cupcake tins.

 Bake for 15 to 20 minutes, or until toothpick inserted in center comes out clean.Cool, in pans, on wire rack for 10 minutes. Transfer cupcakes to platter for filling.

To fill the cupcakes, fill a decorating bag with pudding mixture. Using a long, thin decorating tip, insert tip into center of cupcake. While squeezing bag, very slowly lift up on the bag and continue squeezing the bag.

When filled, some of the pudding should be visible on top of the cupcake. If you try to over-fill the cupcakes, the filling will literally explode out the sides.

Pic on left shows how it looks when filled. Pic on right has been cleaned up for glaze.

Finally, prepare the ganache glaze.

In a small saucepan, heat heavy cream over medium heat, until bubbles appear around the edges.

Remove from heat. Add the bag of chocolate morsels to the pan.

Whisk until smooth and chocolate is fully melted.

Spoon or drizzle glaze over cupcakes. Refrigerate to set the glaze.

Because of the ingredients, these cupcakes should be stored in the refrigerator. However, for best serving results, leave cupcakes out about 1/2 hour before serving to bring to room temperature. That will bring the cake back to a nice fluffy texture.

Of course, you could always take the easy way out and use “boxed” cake mix and instant pudding, but the little bit of extra effort that went into these cupcakes was so worth it! There is a “big” difference in taste.

BOSTON CREAM CUPCAKES
Sources: Chow, Swans Down Cake Flour
Posted by: www.meldingmagic.com

 
INGREDIENTS:

Cream Filling:

• 1/3 cup granulated sugar
• 2 Tablespoons cornstarch
• 1/4 teaspoon fine salt
• 2-1/4 cups whole milk
• 3 large egg yolks, lightly beaten
• 1/4 to 1/2 teaspoon grated lemon peel
• 3 Tablespoons unsalted butter, softened
• 2 teaspoons vanilla extract

Cupcakes:

• 2 sticks unsalted butter
• 2 cups sugar
• 3 cups sifted cake flour
• 4 large eggs
• 1 cup whole milk
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Ganache Glaze:

• 1 cup heavy cream
• 1 package (12-ounces) semisweet chocolate morsels

       
DIRECTIONS:

Prepare cream filling:

1. Place a mesh strainer over a large bowl and set aside.
2. In medium saucepan (off the heat), combine sugar, cornstarch and salt. Stir to incorporate. Slowly
    drizzle in 1/4 cup of the milk and stir until smooth. Whisk in the egg yolks and remaining milk. Place
    the saucepan over medium heat and cook, stirring often, until mixture starts to thicken and just starts
    to bubble, about 5 to 6 minutes. Switch to a rubber spatula. Stir in grated lemon peel. Continue
    cooking, stirring constantly and scraping the bottom and sides of the pan. As pudding mixture starts to
    noticeably thicken, reduce heat to medium low. When pudding makes visible ribbons when drizzled
    over the surface, remove from heat. Stir in the softened butter and vanilla extract. Stir until butter is
    melted and completely incorporated.
3. Pour the cream filling through the prepared strainer. Lightly press a piece of plastic wrap on top of the
    cream filling to prevent a skin from forming. Chill in the refrigerator.

Prepare cupcakes:

1. Line 24 cupcake tins with paper liners. Preheat oven to 350 degrees F.
2. Sift cake flour, then lightly spoon 3 cups cake flour into medium size bowl.
3. In large bowl, cream butter. Gradually add sugar, creaming until light and fluffy. Sift the already sifted
    cake flour with baking powder and salt. Add eggs, one at a time, to creamed mixture, beating well
    after each addition. Add flour mixture alternately with milk and flavorings, blending after each
    addition until smooth. Do not over-beat. Pour into prepared cupcake tins.
4. Bake for 15 to 20 minutes, or until toothpick inserted in center comes out clean.
5. Cool, in pans, on wire rack for 10 minutes. Transfer cupcakes to platter.

Fill cupcakes:

1. Fill a decorating bag with cream filling. Using a long, thin decorating tip, insert tip into center of
    cupcake. While squeezing bag, slowly pull up on the bag. Cream will show on top of cupcake when
    filled. Filling will explode out the sides of the cake, if you try to overfill.

Prepare the Ganache Glaze:
1. In small saucepan, heat heavy cream over medium heat, until bubbles appear around the edges.
    Remove from heat. Add the chocolate morsels to the pan. Whisk until smooth and chocolate is fully
    melted. Spoon or drizzle glaze over cupcakes. Refrigerate until glaze is set.

For best results, bring cupcakes to room temperature before serving.