A New England favorite...yes, I am biased :-) but these truly are so scrumptious, so moist, I will admit I consumed 4 in one sitting, as well as the vanilla pudding insides and the frosting (eeeeek!!!!)
If we could please discuss the frosting for one small moment. This recipe, a Martha Stewart-kitchen-goddess-extraordinaire favorite, includes Chocolate Ganache Glaze. Those of you who know me, however, know that I have a strong penchant and therefore bias for Martha's Chocolate Frosting recipe, which is what I chose to adorn my cupcakes with!!!! It simply could not be helped :-) I shall include both toppings and allow you, dear reader, to choose.....
Simple Yellow Cupcakes
350, 15 minutes
1 1/2 cups all-purpose flour, plus more for tins
Vanilla Cream Filling
Yield 1 1/2 cups
2 large egg yolks
1/4 cup sugar
2 tablespoons plus 1/2 teaspoon cornstarch
Pinch of salt
1 cup whole milk
1/2 teaspoon pure vanilla extract
Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes. Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla. Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.
Chocolate Ganache Glaze
Yield 1 1/4 cups
2/3 cup heavy cream
6 ounces semisweet chocolate, finely chopped
1 tablespoon light corn syrup
Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.
Martha's Ultimate Chocolate Frosting
(the BEST Chocolate Frosting in all of the world!!!!!!!)
3 1/2 cups confectioners' sugar