Ice Cream Cupcakes Black and Whites:

These double chocolate cupcakes have a scoop of vanilla ice cream hidden inside.

3 eggs
1 cup sugar
1/4 cup unsalted butter
3 ounces white chocolate, chopped
1 1/4 cups all purpose flour
1 heaping teaspoon baking powder
1/4 teaspoon salt
4 ounces semisweet chocolate, finely chopped
1 pint French Vanilla Ice Cream

Preheat oven to 350 F. In a heavy-bottomed 2-quart saucepan over very low heat, beat together eggs and sugar. Add butter and white chocolate. Stir just until butter and chocolate melt and mixture is smooth. It should be warm, not hot, to the touch.

In a medium bowl mix flour, baking powder, and salt. Add to white chocolate mixture and beat until blended. Drop in chopped semisweet chocolate and stir just until chocolate begins to melt and create a marbled effect. Do not overblend.

Spoon batter into cupcake pans lined with paper baking cups, filling each cup about three fourths full. Bake until tops spring back when lightly touched (about 20 minutes). Remove to wire racks to cool. Cupcakes will sink slightly as they cool.

When cupcakes are cool, cut top off each. With a melon baller remove a small scoop from the lower half of each. Fill each cupcake with a scoop of French Vanilla Ice Cream, replace top, wrap individually in freezer wrap, and freeze. Serve directly from freezer or thaw slightly before serving. Makes 12 cupcakes. If you wish serve with Hot Fudge Sauce.

HOT FUDGE SAUCE:

6 tablespoons unsalted butter
1/2 cup water
4 ounces unsweetened chocolate
1 cup sugar
3 tablespoons light corn syrup
1/8 teaspoon salt
2 teaspoons vanilla extract

In a heavy bottomed 1 quart saucepan, melt butter in the water over medium heat. Bring to a boil, stirring constantly.

Add chocolate, stirring occasionally until it melts. (Chocolate may lump; it will smooth out later.)

Add sugar, corn syrup, and salt. Boil 5 minutes. Remove from heat and add vanilla. Serve hot. Makes about 2 cups.

California Culinary Academy