Wednesday, April 20, 2011

Chocolate Divinity Cupcakes

Have you ever looked at a dessert and thought...it doesn't look like much, 
but when you take a bite...You were wowwed by it's perfection? 
This is that cake! This is that Dessert!


Here we have an unassuming little chocolate cake
Seems innocent enough. 
Looks like a Simple Chocolate Cake with A nice Chocolate Ganache on top.
Right?
Nice enough. looks moist...and yummy chocolaty. 
Bet that Ganache is really good. I love Ganache, don't you?

But wait...what do we have here?


A surprise inside?? Is that Cream oozing out the side??
Can looks be so deceiving?
Let's slice this Lil Cake open... I want to know what's inside now...


WOW !!!
Layers of Pastry cream
and a Cheesecake Layer Too?!?!
Can it be?
This little unassuming cake. All Chocolaty and sweet on the outside and then
 WOW on the inside!
I need a closer look. I need details!
Let's look at the diagram!


Let me get this straight.
A chocolate cake, with a cheesecake layer.
Stuffed with Pastry cream.
And then slathered in Chocolate Ganache??

"How does she do it?" You Ask.
It is so easy you'll be making them before you stop reading this! 

Here we go:

Mini Chocolate Boston Cream Cheesecakes

Ingredients

Chocolate Cake:
Chocolate Cake Mix
3 eggs
1/2 cup vegetable oil
1 1/3 cup water

Cheesecake Mixture:
16 oz Cream Cheese Softened
2 eggs
1/2 cup sugar
1 tsp Vanilla

Pastry Cream:
1 cup whole milk
1 cup heavy cream
1 tbsp Butter
7 tbsp Sugar
2 tablespoon cornstarch
3 eggs
2 teaspoons vanilla extract
pinch of salt

Chocolate Ganache
8 oz Dark Chocolate (chopped)
1 cup Heavy cream
2 tbsp Butter

Instructions:

Prepare Pastry cream.
I was always intimidated by Pastry cream, but once I saw this video from Food Wishes Videos, I was fine.

In a Mixing bowl combine eggs, sugar and cornstarch. Set aside.
In a Medium Saucepan on medium high heat, combine milk, cream and butter.
Bring to a boil.
Lower to low heat and add egg mixture.
Whisking constantly, the mixture will thicken.
Whisk for minimum 1 minute.
Remove from heat.
Strain.
Cover mixture and refrigerate for minimum 2 hours.
(this is really important. mixture must be cold and thick for inserting into cake)

Prepare Ganache
In a medium sauce pan place 1 1/2 cups of water.
Top with oven proof bowl.
Add chocolate and cream.
Stir until chocolate melts and cream incorporates.
Once chocolate is incorporated into cream add butter.
Continue to stir until butter has melted into Ganache and the mixture becomes glossy.
Cover bowl and set aside until fully cooled.

Preheat Oven to 350
Grease or Paper Cup the Cupcake tins
(I used a rectangular cupcake pan, so mine are rectangular)

Prepare Cupcakes:
Prepare Chocolate Cake Mix to box ingredients.

Pour 2 tbsp of batter into each muffin tin.
Bake at 350 for 7-8 minutes
Remove from oven and set aside
Leave oven on!

Prepare Cheesecake Mixture
In a mixing bowl beat together eggs and sugar.
Add in cream cheese.
Beat well.
Add vanilla.

Add 2 tbsp of batter into each muffin tin.
Add remaining Chocolate Cake batter evenly divided over top of each cupcake.
Fill each well only 3/4 full.

Place a baking pan half filled with water in lower shelf of the oven

Bake at 350 for 15-20 minutes on middle shelf of oven.
Cakes are done when touched top bounces back.
Cool 1 hour on a rack.

Assembly:
Take each cake and slice into cake top on an angle inward.
Continue around cake until you can remove cupcake top. (keep top intact!)
Fill each cupcake well with Pastry cream. (may  use pastry bag or teaspoon)
Top each cake with it's top.
Press top down, gingerly so cream stays intact.
Frost with Ganache.
Refrigerate 1 hour.
Serve! 

Notes:
**Once cakes have set up they can remain out of refrigerator for decent periods of time.
They just need time to set up in fridge. once that happens you are all set.

I so hope you enjoy this recipe. It was alot of fun!


Thank you again Food Wishes video for your Pastry Cream Divinity!!!!