| 1. |
Prepare yellow cupcakes as directed
on box. |
| 2. |
In the meantime, prepare the
vanilla custard filling by combining the instant pudding mix the half
and half in a medium bowl. In a stand mixer using the whip attachment,
combine cream, vanilla and powdered sugar and whip at medium speed until
soft peaks form. Gently fold in the pudding mixture to the whipped cream
until it is fully incorporated and smooth. Place filling into a pastry
bag fitted with a #21 (or standard star) tip. |
| 3. |
When the cupcakes have cooled,
place the tip of the pastry bag inside each cupcake and pipe in filling,
being careful not to overfill. |
| 4. |
When all the cupcakes have been
filled, prepare your ganache. |
| 5. |
Combine the heavy cream and corn
syrup in a medium saucepan over medium heat and bring to a simmer.
Remove from the heat and add the chocolate; cover and let stand for 8
minutes. (If the chocolate has not completely melted, return the
saucepan to low heat and stir constantly until melted.) Stir in the
vanilla extract very gently until smooth. Cool the glaze until tepid so
that a spoonful drizzled back into the pan mounds slightly. (You can
refrigerate the glaze to speed up this process, stirring every few
minutes to ensure even cooling.). |
| 6. |
Dip the tops of the cupcakes in the
ganache. Place glazed cupcakes on a cooling rack to dry. Be sure to
place wax paper or cookie sheet under rack as the ganache will drip. |
Note: I did NOT dip
cupcakes but used a tablespoon to carefully drop ganache on each cupcake
until top was covered completely. |
