So I found a similar recipe online and thought, why not?
I really enjoyed making them because they were super easy and yep, delicious. I am not a huge crème filling fan, but these have changed my mind. They look super hard to make, but they aren't. I hope you enjoy them as much as I do!
Ingredients:
Cake
Cake
Chocolate Glaze
4 oz Semi-Sweet Chocolate, Chopped Fine
1/2 c. Heavy Cream (Not Whipping)
1 tsp Vanilla
Pinch Pinch Salt
Filling
2 ea. Egg Yolk
1 tsp Vanilla
3/4 c. Shirley J Universal Dessert Creme(or 1-5 oz pouch) 1 3/4 c. Water
Directions:
Cake:
Mix ingredients on low speed for 30 seconds. Switch to medium speed and blend for 2-3 minutes. Bake in cup cake tins. Remove cake from pans and place on a wire cooling rack . While cake is baking prepare filling below.
Custard filling:
In a sauce pan prepare one batch of dessert crème according to package directions using 1 ¾ c water instead of 2. Begin cooking over medium heat; while whisking vigorously drop egg yolks into pudding mixture. Bring mixture to boil, whisking constantly, add vanilla, stir and cool.
Assembly:
Cut small holes and dig out the middle of the cup cakes so that you have an indentation to put the crème in. Pour cooled custard mixture in each cupcake.
Chocolate Glaze:
Heat the chocolate, cream, salt and vanilla in a sauce pan over medium low heat, stirring until melted and smooth, about 2 minutes. Let mixture cool for 10 minutes, stirring occasionally, then carefully pour over the cupcakes. Smooth glaze with icing spatula if needed and allow glaze to drizzle down the sides. Refrigerate for minimum of 30 minutes before serving.
Heat the chocolate, cream, salt and vanilla in a sauce pan over medium low heat, stirring until melted and smooth, about 2 minutes. Let mixture cool for 10 minutes, stirring occasionally, then carefully pour over the cupcakes. Smooth glaze with icing spatula if needed and allow glaze to drizzle down the sides. Refrigerate for minimum of 30 minutes before serving.
