|
|
|
|
| |
|
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 325F. 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
|
|
| |
|
|
