Chocolate-Ganache Glaze for Boston Cream Pie Cupcakes

boston cream pie cupcakes
Photo: Con Poulos
Makes about 1 1/4 cups

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


  • 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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