Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes
Use this rich chocolaty glaze to top our Boston Cream Pie Cupcakes.
- Yield: Makes about 1 1/4 cups
Photography: Con Poulos
Source: Martha Stewart Living, February 2009
- 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.