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Add a photoServings: 12
Ingredients
- 1/2 c. Plus 2 tbsp clour
- 2 1/2 Tbsp. Cocoa pwdr (preferably Dutch process)
- 3/4 tsp Baking soda
- 1/4 tsp Salt
- 1/2 c. Sugar
- 1/2 c. Water
- 3 Tbsp. Vegetable oil
- 1 1/2 tsp Distilled white vinegar
- 1 tsp Vanilla extract
- FILLING
- 1 c. Heavy whipping cream
- 6 ounce Finely minced white chocolate
- GLAZE
- 3 ounce Finely minced bittersweet chocolate
- 3 Tbsp. Boiling water
- ICING
- 1 Tbsp. Egg white, at room temperature
- 1 pch Of cream of tartar
- 1/2 c. Plus 2 to 3 tbsp confectioner's sugar
Directions
- These ultra-moist, dark chocolate mini-cupcakes are filled with creamy white chocolate ganache. They're a variation on a whimsical cupcake which Michael Roberts serves at Los Angeles's Trumps restaurant at teatime.
- CUPCAKES
- 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-ounce) muffin of biscuit c..
- 2. Into a medium bowl, sift together the flour, cocoa, baking soda, and salt. Fold in the sugar. Make a well in the center. Whisk in the water, oil, vinegar, and vanilla. Blend till smooth. (The batter will be very thin.)
- 3. Spoon the batter into the prepared c.. Bake till a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 min. Cold the cupcakes in the pans on a wire rack for 5 min. 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 in the white chocolate and remove from heat. let the mix stand briefly; stir till smooth. Transfer to a metal bowl and chill till chilled thoroughly, stirring occasionally. (To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mix till cold.) With an electric mixer, beat the whit chocolate mix just till 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 till smooth. One at a time, dip the top of each cupcake into the hot glaze. Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet. Chill the cupcakes for 5 min to set the glaze.
- Make the icing:7. In a medium bowl, whisk the egg white till frothy. Stir in the cream of tartar. Gradually fold in sufficient 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 chill the cupcakes. Serve at room temperature.
- The cupcakes can be made and refrigerated up to 2 days in advance, or possibly frzn up to 2 weeks.
- Makes 22 to 24 miniature cupcakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 12 servings | |
| Calories 280 | |
| Calories from Fat 150 | 54% |
| Total Fat 17.2g | 22% |
| Saturated Fat 8.28g | 33% |
| Trans Fat 0.09g | |
| Cholesterol 27mg | 9% |
| Sodium 169mg | 7% |
| Potassium 126mg | 4% |
| Total Carbs 32.23g | 9% |
| Dietary Fiber 1.6g | 5% |
| Sugars 27.7g | 18% |
| Protein 2.72g | 4% |
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