||Mock Hostess Cupcakes
1/2 c Plus 2 tbsp clour
2 1/2 tb Cocoa powder (preferably
3/4 ts Baking soda
1/4 ts Salt
1/2 c Sugar
1/2 c Water
3 tb Vegetable oil
1 1/2 ts Distilled white vinegar
1 ts Vanilla extract
1 c Heavy whipping cream
6 oz Finely chopped white
3 oz Finely chopped bittersweet
3 tb Boiling water
1 tb Egg white, at room
1 pn Of cream of tartar
1/2 c Plus 2 to 3 tbsp
These ultra-moist, dark chocolate mini-cupcakes are filled with creamy
white chocolate ganache. They're a variation on a whimsical cupcake that
Michael Roberts serves at Los Angeles's Trumps restaurant at teatime.
Make the cupcakes:
1. Position a rack in the center and preheat oven to 325+F. Lightly butter
twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups.
2. 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.)
3. 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:
4. 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 whit chocolate mixture just
until fluffy, about 1 minute.
5. 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:
6. 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.
Make the icing:
7. 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 room temperature.
The cupcakes can be made and refrigerated up to 2 days in advance, or
frozen up to 2 weeks.
Makes 22 to 24 miniature cupcakes.
Source: White Chocolate, by Janice Wald Henderson