1jar dark chocolate fudge frosting or dark chocolate ganache
Instructions
Mix cupcakes as directed; bake at 350F° for 15 minutes. While your cupcakes bake, in a medium saucepan heat milk, 2 tbsp sugar and vanilla over medium heat. Stir occasionally.
In a small bowl combine egg yolks and remaining 2 tbsp sugar. Add in flour and salt. Stir just until combined.
When the milk mix begins to boil, remove from heat and slowly pour egg mix into the hot liquid. Stir as you pour. Return to heat, stir constantly. Allow mixture to boil for 1 minute. Remove from heat, add butter. Stir until butter is melted and mixed in well.
Allow the cream to cool slightly at room temperature in a small bowl.
When the cream is just warmer than room temperature, cover with plastic wrap. Make sure you press the plastic wrap to the cream or it will form a crust. Chill until ready to use.
When your cupcakes have cooled off completely (30 minutes to an hour is best) and are ready to be filled, add roughly 1/2 cup of pastry cream to a pastry bag fitted with a long basic tip.
Gently push your tip straight into the center of the cupcake as far down as you can go. As you push cream in, slowly pull the tip out of the cupcake. You will notice the cupcake starts to expand just slightly.
Frost as desired with ganache or a dark chocolate frosting.
Notes
I used Duncan Hines dark chocolate fudge frosting. It looks almost black and tasted perfect.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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