| Cream Puff Cupcakes |
Author: Oven Love
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Disclaimer: this is going to take a while. There are a lot of components. If you plan to make the cream puffs from scratch, I would do those first before you start the cupcakes. You can make the cream puffs ahead and refrigerate or freeze them until you're ready to use them.
Ingredients
- 1 batch Vanilla Cupcakes, baked and cooled
- 1 cup Vanilla Pastry Cream (in addition to the pastry cream used to fill the cream puffs, if you are making them from scratch)
- 1 batch Vanilla Swiss Meringue Buttercream
- 2 batches Chocolate Ganache Glaze, cooled slightly (2 batches is an estimate, you made need more/less)
- 16 Cream Puffs (purchased or made with the Cream Puff Dough and Pastry Cream below)
- powdered sugar, for dusting
Instructions
- Use a small, serrated knife to cut a round hole into the top of your cupcake. Remove cake from the hole with a spoon.
- Fill the cupcake with pastry cream. You can do this with a spoon or with a pastry bag.
- Pipe the buttercream in a circular motion on top of the cupcake, covering the pastry cream filling. Let set in the refrigerator until frosting seems firm.
- Remove the cupcakes from the fridge. Using a spoon, drip the ganache on top of the cold buttercream and top with a cream puff. Let cool in the fridge until set. These cupcakes are best enjoyed at room temperature, so if you are storing them in the refrigerator, allow them to come to room temperature before you serve them. Add a dusting of powdered sugar and enjoy.
Recipe by Oven Love at https://www.ovenloveblog.com/cream-puff-cupcakes-my-500th-post/