Recipe: Mock Hostess Cupcakes (with white chocolate ganache filling)

MOCK HOSTESS CUPCAKES

"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."

FOR THE CUPCAKES:
1/2 cup plus 2 tbsp flour
2 1/2 tbsp cocoa powder (preferably Dutch process)
3/4 tsp baking soda
1/4 tbsp salt
1/2 cup sugar
1/2 cup water
3 tbsp vegetable oil
1 1/2 tsp distilled white vinegar
1 tbsp vanilla extract
FOR THE FILLING:
1 cup heavy (whipping) cream
6 oz finely chopped white chocolate
FOR THE GLAZE:
3 oz finely chopped bittersweet chocolate
3 tbsp boiling water
FOR THE ICING:
1 tbsp egg white (pasteurized), at room temperature
1 pinch cream of tartar
1/2 cup plus 2 to 3 tbsp confectioner's sugar

TO MAKE THE CUPCAKES:
Position a rack in the center and preheat oven to 325 degrees F. Lightly butter twenty-four 1 3/4x3/4-inch (1-oz) muffin or biscuit cups.

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.) 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.

TO MAKE THE FILLING:
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 cooled white chocolate mixture just until fluffy, about 1 minute.

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.

TO MAKE THE GLAZE:
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.

TO MAKE THE ICING:
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