Chocolate Cupcakes with Creme Anglaise Buttercream

I tried to combine some of my favorite chocolate cakes.
I was going to decorate these as rabbits for the Chinese New Year.
Decided it was too much trouble with all the snow shoveling.

Makes 24 cupcakes

Cupcakes
2 1/2 c flour
1 1/4 c cocoa powder
2 1/2 tsp baking soda
1 1/4 tsp baking powder
1 1/4 tsp salt
10 T unsalted butter
2 1/2 c sugar
2 large eggs
1 egg white
1 T vanilla
1 cup sour cream
1 1/2 c milk

Buttercream
5 egg yolks
1/2 c milk
2/3 c sugar
1/4 tsp salt
1 tsp vanilla
3 sticks unsalted butter

Line two 12 cup muffin tins with cupcake liners.  Spray liners with cooking spray.  Whisk flour through salt.  Cream butter and sugar.  Beat in eggs and white, one at a time.  Beat in vanilla.  Alternate additions of flour with sour cream and milk, beginning and ending with flour.  Spoon batter in, not filling too far.  Bake at 350F for 30 minutes.  Cool.

Using the mixer whisk attachment, beat egg yolks with 1/3 c sugar until they hold a ribbon.  In a medium size saucepan, heat 1/2 c milk with 1/3 c sugar and 1/4 teaspoon salt to simmering.  With mixer on low, slowly add to egg yolks.  Return to stove top.  Cook on medium heat until it begins to boil.  Strain and pour back into mixing bowl.  Add vanilla.  With whisk attachment, mix until the eggs have doubled in volume.  Set aside.  Beat 3 sticks of butter until it slaps the side of the mixing bowl.  Slowly pour the eggs into the butter while continuing to mix.  Beat on high until smooth and shiny.

S'mores Cupcakes

My first food snapshot.  A little blurry.

Makes 12

Graham Cupcake
1 1/2 cup graham cracker crumbs
1/2 cup flour
2 1/2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter
3/4 cup sugar
2 large eggs
1 tsp vanilla
3/4 cup milk

With a whisk and small bowl, blend crumbs through salt.  In a mixing bowl, cream sugar and butter.  Beat in eggs and vanilla.  Blend dry ingredients into butter mixture, alternating with milk.  Starting and ending with dry.  Fill 12 regular sized muffin cups.  Bake 23 minutes at 350F.  Cool in pan on rack.  Poke holes in tops with finger or large stick of some sort.

Marshmallow Topping
1/4 cup cold water
1 T and 1 tsp gelatin
1 c sugar
1/2 c and 2 T corn syrup
1 T and 2 tsp water
1 tsp vanilla
few drops almond extract

In a small bowl sprinkle gelatin over cold water.  Let soften 5 minutes.  In a medium saucepan, bring sugar, syrup, a pinch salt, and 1 tablespoon and 1 1/2 teaspoons water to a boil over medium-high heat.  Boil 20 seconds.  Add gelatin and flavorings.  Stir and boil 30 seconds longer.  Pour into a mixing bowl.  With the whisk attachment, gradually increase mixing speed to high.  Beat till fluffy and cool.  Immediately grease a cookie or small ice cream.  Use to scoop marshmallow onto cupcake tops.  Grease fingers and push centers of marshmallow down into cupcakes.  Continue greasing fingers and scoop as necessary.

Chocolate Topping
8 oz semi sweet chocolate
1/4 c unsalted butter

In a microwave safe dish, melt on low power.  Stir and top cupcakes.