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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

Source: Martha Stewart Living, February 2009


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


  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.

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