Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. CAKES:

  3. 1/2 cup Plus 2 tbsp Flour

  4. 2 1/2 tablespoon Cocoa powder

  5. 3/4 teaspoon Baking soda

  6. 1/4 teaspoon Salt

  7. 1/2 cup Sugar

  8. 1/2 cup Water

  9. 3 tablespoon Vegetable oil

  10. 1 1/2 teaspoon Distilled white vinegar

  11. 1 teaspoon Vanilla extract

  12. FILLING:

  13. 1 cup Heavy whipping cream

  14. 6 Ounces Finely chopped white chocolate

  15. GLAZE:

  16. 3 Ounces Finely chopped bittersweet chocolate

  17. 3 tablespoon Boiling water

  18. ICING:

  19. 1 tablespoon Egg white -- at room temperature

  20. 1 pinch cream of tartar

  21. 1/2 cup Plus 2 to 3 tbsp confectioner's sugar

Instructions Jump to Ingredients ↑

  1. Make the cupcakes:

  2. Position a rack in the center and preheatoven to 325F. Lightlybutter twenty-four 1-3/4" x 3/4" (1-oz)

  3. muffin of biscuit cups.

  4. Into a medium bowl -- sift together theflour, cocoa, baking soda,and salt. Mix in the sugar. Make a wellin the center. Whisk in thewater -- oil, vinegar, andvanilla. Blend until smooth. (The batterwill be very thin.)

  5. Spoon the batter into the prepared cups.

  6. Bake until a cake testerinserted into the center of one of thecupcakes comes out cleanabout 12 to 14 minutes. Cool the cupcakesin the pans on a wire rackfor 5 minutes. Remove the cupcakes fromthe pans and finish coolingon the rack.

  7. Make the filling:

  8. In a heavy medium saucepan over medium-high -- bringthe creamheatto a boil. Add the white chocolate andremove from heat. let themixture stand briefly -- stir until smooth.

  9. Transfer to a metal bowland refrigerate until chilled thoroughly -- stirringoccasionally. (Tospeed the process -- set the metal bowlover a larger bowl of icewater -- stir the chocolatemixture until cool.) With an electricmixer -- beat the whitechocolate mixture just until fluffy,about 1minute.

  10. Transfer the filling to a pastry bagfitted with a 3/8-inch plaintip. Insert the pastry tip 1/4-inch intothe bottom of each cupcakeand squeeze a little filling into eachone.

  11. Make the glaze:

  12. Place the chocolate in a small bowl.

  13. Whisk in the boiling water andblend until smooth. One at a time -- dip the top ofeachcupcake intothe warm glaze. Turn the glazed cupcakesright side up and set themon a wire rack on top of a baking sheet.

  14. Refrigerate the cupcakes for5 minutes to set the glaze.

  15. Make the icing:

  16. In a medium bowl -- whisk the egg whiteuntil frothy. Stir in thecream of tartar. Gradually mix in enoughof the confectioner's sugarto make a fairly stiff and smooth icing.

  17. Fill a small paper cone withthe icing and cut a 1/16-inch opening atthe tip. Remove the cupcakesfrom the refrigerator. Pipe a design (a -- spiral,etc.) onsquigglethe top of each cupcake. Let the designharden and then cover andrefrigerate the cupcakes. Serve at roomtemperature.

  18. bottle about the size of a Twink


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