Happy Father’s Day to my wonderful husband!
I got his a new Joe DiMaggio book and the little guy helped me wrap it…
Tomorrow I shall post the pictured of daddy opening the presents!!
Ingredients:
For Cream Filling:
1 cup of milk
2/3 cup of heavy cream
1/2 cup granulated sugar
Pinch of salt
4 large egg yolks
3 tablespoons flour
4 tablespoons cold unsalted butter
1 1/2 teaspoons vanilla extract
For Cupcakes:
3/4 cup butter, softened
3 eggs
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1 1/2 tsp vanilla
1 1/4 cups milk
For Ganache Frosting:
6 ounces semisweet chocolate
3/4 cup heavy cream, boiling
Directions:
Make the cream filling FIRST:
1. Whisk together the egg yolks and sugar until completely combined
2. Add flour, whisk very well and set aside while heating the milk
3. Heat milk, heavy cream, butter and salt until simmering
4. Slowly add the heated milk mixture into the egg yolk mixture stirring constantly. Whisk well slowly
5. Return the mixture into the pot and bring to simmer stirring constantly. The mixture will thicken within 30-45 seconds. Take off heat!
6. Whisk in the vanilla, set aside to cool to room temperature
Cupcakes:
1. Preheat the oven to 375, place the cupcake liners into the 12 cup muffin pan
2. Beat the butter is a large mixing bowl for 1 minute
3. Add sugar and beat for another minute
4. Add one egg at the time, beating after each addition
5. Beat in vanilla
6. Mix in flour, baking powder, and salt
7. Add milk, beat well for about a minute
8. Pour into the muffin pan and bake for 15-20 minutes, until the toothpick inserted into the center of the cupcake comes out clean
Ganache Frosting:
1. Bring the heavy cream to boil, be careful not to let it actually boil or it will raise
2. Pour the boiling cream over the chopped chocolate and stir until melted. Cool to a little warmer then room temperature
~ Fill a decorating bag with the cream filling. Use a long thin decorating tip. Insert the tip into the baked cupcakes while they are still hot.
~When the cupcakes are completely cooled, spoon the ganache frosting on top of the cupcake and let is slowly spread. If it does not spread too easy, help it with the edge of the rubber spatula very carefully.
Ingredients
- For Cream Filling:
- 1 cup of milk
- 2/3 cup of heavy cream
- 1/2 cup granulated sugar
- Pinch of salt
- 4 large egg yolks
- 3 tablespoons flour
- 4 tablespoons cold unsalted butter
- 1 1/2 teaspoons vanilla extract
- For Cupcakes:
- 3/4 cup butter softened
- 3 eggs
- 2 1/2 cups flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups sugar
- 1 1/2 tsp vanilla
- 1 1/4 cups milk
- For Ganache Frosting:
- 6 ounces semisweet chocolate
- 3/4 cup heavy cream boiling
Instructions
- *Make the cream filling FIRST:
- Whisk together the egg yolks and sugar until completely combined
- Add flour, whisk very well and set aside while heating the milk
- Heat milk, heavy cream, butter and salt until simmering
- Slowly add the heated milk mixture into the egg yolk mixture stirring constantly. Whisk well slowly
- Return the mixture into the pot and bring to simmer stirring constantly. The mixture will thicken within 30-45 seconds. Take off heat!
- Whisk in the vanilla, set aside to cool to room temperature
- Cupcakes:
- Preheat the oven to 375, place the cupcake liners into the 12 cup muffin pan
- Beat the butter is a large mixing bowl for 1 minute
- Add sugar and beat for another minute
- Add one egg at the time, beating after each addition
- Beat in vanilla
- Mix in flour, baking powder, and salt
- Add milk, beat well for about a minute
- Pour into the muffin pan and bake for 15-20 minutes, until the toothpick inserted into the center of the cupcake comes out clean
- Ganache Frosting:
- Bring the heavy cream to boil, be careful not to let it actually boil or it will raise
- Pour the boiling cream over the chopped chocolate and stir until melted. Cool to a little warmer then room temperature
- ~ Fill a decorating bag with the cream filling. Use a long thin decorating tip. Insert the tip into the baked cupcakes while they are still hot.
- ~When the cupcakes are completely cooled, spoon the ganache frosting on top of the cupcake and let is slowly spread. If it does not spread too easy, help it with the edge of the rubber spatula very carefully.
Notes
Enjoy!! Absolutely delicious!!
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Michi says
Hi Lyuba,
the cupcakes were not only beautiful to look at, the recipe was super delicious! I tweaked it a little bit though (hate to have left over eggs) and would love to do a post on my blog about it, of course linking to yours. I mainly write in German, but have a translation in English as well.
Would you be ok with that?
Thanks,
Michi
lyuba says
Hi, Michi!
You can definitely write the post. You can link back to me as the inspiration/original recipe. Just make sure you use your own photos and don’t copy the recipe exactly (the ingredients are fine to copy, since that’s the ingredients you used 🙂 ). I’m so glad that you liked the cupcakes! Thank you!
Michi says
Hi Lyuba,
I definitely will use my own pics and text and will link to you as my inspiration.
Thanks and again, great post!
lyuba says
I’m so glad I could inspire! That’s why I’m here 🙂
yasmeen says
i tired it and it tasted sooo good but the cream filling didn’t look like the picture, when i wanted to eat it, it was very little
Sammie G says
Just made these tonight, and they came out pretty well! I’m glad you had step by step pictures…I would have taken the cream filling off the stove way too early if not! Mine took almost ten minutes to thicken. Everything else was pretty easy, although next time I might add a little more flour to the cake, as I live at high altitude and mine turned out just a little flimsy. Thanks so much for a great recipe!
lyuba says
I’m so glad it turned out well, Sammie! I’ve actually had several readers tell me that they live in high altitude and that there a couple of things they need to do differently. I’ve never baked at high altitude myself, so I’m glad you know what you would need to adjust because I wouldn’t be much help 🙂
Thank you!
Cathy says
These sound delicious, so would you say Heavy Cream is the same as Heavy Whipping Cream? I would like to try these but unable to find Heavy Cream in our grocery store. thanks
Lyuba says
yes, heavy cream is the same as heavy whipping cream. I’m sorry about that. Hope you like it!