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!!!!

Boston Cream Pie Cheesecake A Challenging Dessert, but Every Bite is Worth it!

As many of you know I am originally from New England.
Boston Cream Pie is in our blood. It's a birthright..LOL

One morning in December I was watching QVC and saw "Junior's" Cheesecake announcing a "New" Cheesecake. The "Boston Cream Pie Cheesecake". The Demo was mouth watering.
You can see it if you click on the link above. Thank goodness the TV is a way away from the sofa..I would have had some "splainin" to do. Anyway I watched the entire Demo. I then immediately hit the computer to see if I could get a close up picture. I had to see this and figure it out. Little did I know that this was going to be a research project of Junior High School proportions. I found a few pictures, but they were of home made ones. Apparently Junior's gave QVC the exclusive for the month of December and were not selling it on their website. Aaaarrrgghhhhh! I Will Not Be Defeated! I will figure this out.
I continued the research and found a You tube video of one of the "Junior's" Execs doing a demo @ Google
He explained much of the process.
Here it is:
Juniors uses a "yellow cake" at the bottom of their cheesecakes some of the time. In this instance they did use a Yellow cake on the bottom, then made the cheesecake on top of it. (using the yellow cake as a "crust") They then bake it in a water bath. Once baked, it's cooled, then refrigerated Overnight! In the morning it is then covered with a layer of Pastry Cream. Another yellow cake layer is placed on top and it is refrigerated again. After a minimum of 4 hours, the cake is then covered with Chocolate Ganache and refrigerated once again!
I was in awe. Although I am an "advanced" home cook, "Pastry Cream", "Cheesecake"..and "Ganache" all in one cake. All in one place. Hmmmm...Challenging for sure. I was not intimidated, though. I had never made Pastry Cream before, but was confident that if I could get the process down, I could do it.

Here's a pic of the final piece

Not bad, huh? Let me tell you.. There was a Pastry Cream Dance in my kitchen that day!

Well, I've told ya the process, now here's the recipe and the Instructions.

I won't say it's easy.. But..It's totally doable. The alternative is paying $40.00 (plus shipping) to Juniors for an 8" cake. If you can get one and QVC doesn't have an exclusive.

It could be something you might want to use as a Valentine. The receiver will surely LOVE it!

Here goes:

Yellow Sponge Cake

Ingredients

1 C Butter (room temp)

2 1/2 C Sugar

3 Eggs (room temp)

1 1/2 tsp Vanilla

2 1/2 C Sour Cream (room temp)

3 3/4 C A/P Flour

2 1/2 tsp Baking Powder

2 1/2 tsp Baking Soda

Preheat Oven to 350 degrees F.

Grease and Flour (2) 9 inch Cake Pans.

In Mixing Bowl, Cream together Eggs, Butter and Sugar.

Beat until fluffy.

Add Sour Cream and Combine.

Add Vanilla and combine.

In Separate Bowl combine all dry ingredients.

Add dry ingredients, mix until well combined.

Pour Cake batter (divided evenly) into the 2 Cake pans. Tap sides and bottom for air bubbles.

Place in 350 oven, Bake for 30 - 40 mins or until toothpick inserted comes out clean.

Remove from oven and cool on racks for min 1 hour.

Pastry Cream

Pastry Cream needs to be done ahead so chilling time will coincide with the process. 

Instructions for Pastry Cream and Chocolate Ganache Preparation courtesy of: FoodWishes.blogspot.com

See Video below.

Ingredients

1/2 tbsp butter
1 cup whole milk
1 cup whipping cream
1/4 C or 7 tablespoons sugar
2 tablespoon cornstarch
3 eggs
2 teaspoons Vanilla extract
big pinch of salt


Chocolate Ganache
*Instructions are also in the video.


Ingredients
4 ounces high-quality dark chocolate, preferably bittersweet
1/2 cup cream
1 teaspoon butter

Please take a moment to view this video, It explains the Pastry Cream & Ganache Process.
Please do both ahead of making the Cheesecake Portion of the cake.

Ok, Are we caught up?
We need to move on to the cheesecake.
There are a few things I need to let you in on.
I did not do this cake in a "Spring form pan"
You can if you want to.
It may be easier, but I wanted the size.

Cheesecake

Ingredients

2 Eggs
1/2 C Sugar
16 oz Cream Cheese (softened)
2 tsp Vanilla

Combine Eggs and Sugar. Beat until Fluffy. Add Cream Cheese. Beat until Smooth.
Fold in Vanilla.

Instructions

Take on of the Yellow Cake layers and Slice it's thickness in half. (or just shave off the top making it even.)
Put the cake back in it's 9" baking pan. Pour the Cheesecake batter over it. Place the Cake in a larger (I used an oblong pan) Pan. Fill the Oblong pan with Water to about mid way of the 9" baking pan.
Bake the Cheesecake for 30 mins.
Remove from oven, cool for 30 minutes.
Place in refrigerator for 2 hours.

Whole Cake Assembly:


Remove Cheesecake from pan.
(yes it can be done, I did it. Just be patient and careful. The yellow cake on the bottom makes it easier to do.) **If you used a spring form pan, this step will be "Remove Outer Ring."


Once Cake is "removed from pan" You will note the first layers are done.
Now add the pastry cream over the cheesecake layer.
Then Add the other Yellow Cake Layer on Top. Refrigerate for 2 hours.
Remove from Refrigerator
Cover with Ganache (per video)
Refrigerate immediately.





**NOTE:

I thought my amount of Pastry Cream could have been doubled. To try it, you might want to stay with the recipe as given, but After making it, I think it could use double the amount of Pastry cream to establish a "True" Pastry Cream Layer.

The completed Cake is Fantastic! Well worth every step in the process. Tips would be: Make the Pastry Cream and the Ganache first. Set aside the Ganache and the Pastry Cream can refrigerate all day if you want. The colder it gets the thicker it gets.

When you cut the first piece and taste the first bite...You'll ahhhhh and say Yup she was right. It was WELL worth it.


Best of Luck my Foodies! This is what it's all about!