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Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes

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Use this rich chocolaty glaze to top our Boston Cream Pie Cupcakes.

  • Yield: Makes about 1 1/4 cups
boston cream pie cupcakes

Photography: Con Poulos

Source: Martha Stewart Living, February 2009

Ingredients

  • 2/3 cup heavy cream
  • 6 ounces semisweet chocolate, finely chopped
  • 1 tablespoon light corn syrup

Directions

  1. 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.

Reviews Add a comment

  • sugarcookie00
    19 DEC, 2010
    For those who don't want to use corn syrup - I had to add a touch more heavy cream to get the "drippy" effect. Worked well.
    Reply
  • frightened
    14 DEC, 2010
    Does this chocolate glaze firm and set, or does it stick to the touch? I may have to travel with these so I'm wondering if they'll be messy :)
    Reply
  • nkemp
    3 FEB, 2010
    the recipe does say to bring the cream to a boil, then removefrom heat- so heat it til it comes to a boil, however long that takes on your stove
    Reply
  • ginazg
    22 JUL, 2009
    is there something I can substitute cream with that is non-dairy? my son is allergic to milk.
    Reply
  • EmilyRec
    8 JUN, 2009
    These cupcakes are amazing and a hit at any party.
    Reply
  • TiffanyHolden
    25 JAN, 2009
    Should you warm the cream over medium or low heat?
    Reply
  • LaurenChloe
    23 JAN, 2009
    It does seem as though the beginning of the directions were omitted. Basically, you just want to get the cream hot enough to melt the chocolate. So, heat the cream until tiny bubbles form around the edges, then pour it over the bowl of chocolate/corn syrup mixture. Let stand for 5 min, then stir until smooth. It's easy peasy.
    Reply
  • LaurenChloe
    23 JAN, 2009
    It does seem as though the beginning of the directions were omitted; however, you just need to get the cream hot enough to melt the chocolate. Basically, heat the cream until little bubbles form around the edges, and then pour it over the bowl of chocolate/corn syrup mixture. Let stand for 5 min, then stir with a rubber spatula until smooth.
    Reply
  • RhondaWagoner
    21 JAN, 2009
    I think on the show today she said until a good boil startes or around 2 minutes.
    Reply
  • mlilburn
    21 JAN, 2009
    The directions seem to be incomplete. How long do you cook the cream?
    Reply