Sponge cake for cupcake filled with pastry cream and topped with a chocolate ganache icing. These are a wonderful guilty pleasure.
-Made these this week and used 1% milk…not a good idea! Will def. use whole milk next time as my cupcakes were very dense and didn’t rise much and the filling was thin. I refrigerated the icing and filling over night and put them together the next morning and that helped some. Since my cupcakes were so dense, I took them out of the wrapper, cut them in half putting the creme filling in between and topping them off with the chocolate icing. They were a huge hit and that filling is just excellent!
-It seems you posted this recipe 2011, but I wanted to add my comment anyway:
Looks wonderful, and I am very pleased to find it is “from scratch.” So many Just a Pinch recipes appear good to me and then I find they are made with box cake and instant pudding. Your recipe has a lot less chemicals, being from scratch, and certainly looks worth the effort.
I only use organic ingredients (whenever possible), including whole wheat pastry flour instead of white flour. Can’t wait to try this. Thanks for posting it. Love all the photos
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