Chocolate Eclair Cupcakes
INGREDIENTS
·
CUPCAKES:
·
2
1/2 cups cake flour
·
2
1/2 tsp baking powder
·
1
tsp baking soda
·
1
tsp salt
·
4
lg eggs
·
1
1/2 cups granulated sugar
·
3
tsp pure vanilla extract
·
1
cup light olive oil (or canola oil)
·
1
cup buttermilk
·
Custard
Filling:
·
3
cups milk
·
3
egg yolks
·
1/2
cup sugar
·
1/3
cup corn starch
·
1/4
tsp salt
·
3/4
tsp vanilla
·
Ganache
topping:
·
16
oz semi sweet chocolate chips
·
1/2
cup butter
·
1
cup heavy whipping cream
INSTRUCTIONS
CUPCAKES:
1. Preheat oven to 350 F
2. Whisk together flour, salt,
baking powder, and baking soda in a small bowl and set aside.
3. In a bowl with an
electric beater, beat eggs until they are thoroughly mixed, add in sugar and
continue mixing.
4. Add in oil and vanilla
until they are thoroughly mixed in as well.
5. Add 1/3 of the flour
mixture and mix until it is incorporated
6. Add 1/3 of the buttermilk
and mix thoroughly.
7. Continue alternating
adding in ingredients until they are all mixed in.
8. Fill cupcake liners 1/2
full.
9. Bake 12-14 minutes
checking often to ensure doneness.
10. Cool on a wire baking
rack.
Custard
Filling:
1. Beat egg yolks in a small
bowl, add in milk and whisk together until thoroughly mixed.
2. mix together sugar,
cornstarch and salt in large heavy saucepan. slowly stir in a small amount of
milk and egg mixture, making a smooth paste. Gradually stir in remaining milk
mixture until blended.
3. cook over medium-low
heat, stirring constantly, until mixture thickens and comes to a boil, 20 to 25
minutes. BOIL and stir 1 minute. Remove from heat immediately.
4. cool quickly: Set pan in
larger pan of ice water. stir occasionally and gently for a few minutes to
hasten cooling. stir in vanilla. press piece of plastic wrap onto surface of
pastry cream to prevent "skin" from forming. refrigerate until
thoroughly chilled, at least 1 hour.
Chocolate
Ganache:
1. Add butter to a saucepan
on medium heat
2. Add in the heavy whipping
cream and stir constantly until mixture comes to a boil
3. Put the chocolate chips
into a medium size bowl
4. Pour the whipping cream
mixture over the chocolate chips and stir constantly until the mixture is
thoroughly incorporated.
5. The sauce should be
thick.
ASSEMBLY
1. Putting the cupcakes
together:
2. Cut a circle into the top
of the cupcakes and fill with the custard, replace the top.
3. Put the ganache into a
piping bag fitted with a circular tip.
4. pipe the ganache in a
circle on top of the cupcakes.
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