- 1/2 c Plus 2 tbsp. Flour
- 2 1/2 tb Cocoa powder
- 3/4 tsp. Baking soda
- 1/4 tsp. Salt
- 1/2 c Sugar
- 1/2 c Water
- 3 tb Vegetable oil
- 1 1/2 tsp. Distilled white vinegar
- 1 ts Vanilla extract
- 1 c Heavy whipping cream
- 6 oz. Finely chopped white chocolate
- 3 oz. Finely chopped bittersweet chocolate
- 3 tb Boiling water
- 1 tb Egg white, at room temperature
- 1 pinch cream of tartar
- 1/2 c Plus 2 to 3 tbsp. confectioner's sugar
Make the cupcakes:
- Position a rack in the center and preheat
oven to 325F. Lightly butter twenty-four 1-3/4" x 3/4" (1-oz) muffin of
- Into a medium bowl, sift together the flour,
cocoa, baking soda, and salt. Mix in the sugar. Make a well in the
center. Whisk in the water, oil, vinegar, and vanilla. Blend until
smooth. (The batter will be very thin.)
Spoon the batter into the prepared cups. Bake until a cake tester inserted
into the center of one of the cupcakes comes out clean, about 12 to 14
minutes. Cool the cupcakes in the pans on a wire rack for 5 minutes. Remove
the cupcakes from the pans and finish cooling on the rack.
Make the filling:
- In a heavy medium saucepan over medium-high heat, bring the cream to
a boil. Add the white chocolate and remove from heat. let the mixture
stand briefly; stir until smooth. Transfer to a metal bowl and
refrigerate until chilled thoroughly, stirring occasionally. (To speed
the process, set the metal bowl over a larger bowl of ice water; stir
the chocolate mixture until cool.) With an electric mixer, beat the
white chocolate mixture just until fluffy, about 1 minute.
- Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip.
Insert the pastry tip 1/4-inch into the bottom of each cupcake and
squeeze a little filling into each one.
Make the Glaze:
the chocolate in a small bowl. Whisk in the boiling water and blend
until smooth. One at a time, dip the top of each cupcake into the warm
glaze. Turn the glazed cupcakes right side up and set them on a wire
rack on top of a baking sheet. Refrigerate the cupcakes for 5 minutes to
set the glaze.
Make the icing:
- In a medium bowl, whisk the
egg white until frothy. Stir in the cream of tartar. Gradually mix in
enough of the confectioner's sugar to make a fairly stiff and smooth
icing. Fill a small paper cone with the icing and cut a 1/16-inch
opening at the tip. Remove the cupcakes from the refrigerator.
Pipe a design (a squiggle, spiral, etc.) on the top of each cupcake. Let
the design harden and then cover and refrigerate the cupcakes. Serve at
- The cupcakes can be made and refrigerated up
to 2 days in advance, or frozen up to 2 weeks.
Recipe makes 22
to 24 miniature cupcakes.
This recipe is courtesy of Helen, and
is a close clone recipe
Close Clone Recipes