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Saturday, April 16 2011


  • 3    egg yolks
  • 1/3  cup  sugar
  • 3  tablespoons  cornstarch
  • 1-1/3  cups  milk
  • 2  tablespoons  butter
  • 1  teaspoon  vanilla
  • 12  2-1/2-inch  baked vanilla cupcakes
  • 1  6-ounce package  semisweet chocolate pieces (1 cup)
  • 1/2  cup  whipping cream


1. For vanilla cream, in a small bowl lightly beat egg yolks; set aside. In a medium saucepan combine sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.

2. Gradually stir about 1 cup of the hot mixture into the egg yolks, stirring constantly. Return all the mixture to the saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in butter until melted. Stir in vanilla. Cover surface with plastic wrap. Chill in the refrigerator for at least 2 hours or up to 24 hours.

3. To assemble, using a serrated knife, cut each vanilla cupcake horizontally in half. Spoon 1 heaping tablespoon of vanilla cream onto the cut side of each cupcake bottom. Replace cupcake tops. Place cupcakes on a wire rack set over waxed paper.

4. For ganache, in a medium microwave-safe bowl microwave chocolate pieces and whipping cream on 100 percent power (high) for 1 to 2 minutes or until chocolate is almost melted. Stir until smooth.

5. Spoon ganache over cupcakes. Let stand until chocolate is set. Chill in the refrigerator for at least 1 hour before serving. Makes 12 (2-1/2 inch) cupcakes.

nutrition facts

  • Servings Per Recipe 12 (2 1/2 inch) cupcakes
  • Calories401, 
  • Total Fat (g)24, 
  • Saturated Fat (g)14, 
  • Monounsaturated Fat (g)7, 
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)160,
  • Sodium (mg)177, 
  • Carbohydrate (g)43, 
  • Total Sugar (g)28, 
  • Fiber (g)1, 
  • Protein (g)5,
  • Calcium (DV%)8, 
  • Iron (DV%)8, 
  • Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:17 am   |  Permalink   |  0 Comments  |  Email

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