1 cup heavy whipping cream
6 ounces finely chopped white chocolate
3 ounces finely chopped bittersweet chocolate
3 tablespoons boiling water
1 tablespoon egg white, at room temperature
cream of tartar
1/2 cup plus 2 to 3 tablespoons confectioners' sugar
- Cupcakes: Position a rack in the center and preheat oven to 325 degrees
F. Lightly butter 24 (1 3/4 x 3/4-inch - 1 ounce) muffin cups.
- 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 extract. Blend until smooth. (The batter will be very thin.) Spoon
the batter into the prepared cups.
- Bake until a wooden pick 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.
- 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
- 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.
- Glaze: Place 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.
- Icing: In a medium bowl, whisk the egg white until frothy. Stir in the cream
of tartar. Gradually mix in enough of the confectioners' 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
- Serve at room temperature.
Yield: 22 to 24 miniature cupcakes
The cupcakes can be made and refrigerated up to 2 days in advance, or frozen
up to 2 weeks.