Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.
These ultra-moist, dark chocolate mini-cupcakes are filled with creamy white chocolate ganache and finished with a bittersweet glaze and piped icing. A variation on a whimsical cupcake served at Los Angeles’s Trumps restaurant, they bring home-style flavor and nostalgia to your table. The rich cocoa batter pairs perfectly with the sweet filling, creating a delightful contrast in texture and taste. Simple to make with standard baking ingredients, this dessert is perfect for special occasions, tea time, or as a homemade treat for guests. Serve at room temperature for the best flavor and experience.
0
Add to Favorites
Mock Hostess Cupcakes
Description
These ultra-moist, dark chocolate mini-cupcakes are filled with creamy white chocolate ganache and finished with a bittersweet glaze and piped icing. A variation on a whimsical cupcake served at Los Angeles's Trumps restaurant, they bring home-style flavor and nostalgia to your table. The rich cocoa batter pairs perfectly with the sweet filling, creating a delightful contrast in texture and taste. Simple to make with standard baking ingredients, this dessert is perfect for special occasions, tea time, or as a homemade treat for guests. Serve at room temperature for the best flavor and experience.Ingredients
Directions
-
Position a rack in the center of the oven and preheat to 325°F (163°C).
-
Lightly butter twenty-four 1-3/4" x 3/4" (1-oz) mini muffin cups.
-
Into a medium bowl, sift together the flour, cocoa, baking soda, and salt.
-
Mix in the sugar.
-
Make a well in the center of the dry ingredients.
-
Whisk in the water, oil, vinegar, and vanilla.
-
Blend until smooth; the batter will be very thin.
-
Spoon the batter into the prepared muffin 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.
-
In a heavy medium saucepan over medium-high heat, bring the heavy cream to a boil.
-
Add the white chocolate and remove from heat.
-
Let the mixture stand briefly, then 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 and stir the chocolate mixture until cool.
-
With an electric mixer, beat the 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.
-
Place the bittersweet chocolate in a small bowl.
-
Whisk in the boiling water and blend until smooth to create the glaze.
-
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.
-
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.
Nutrition Facts
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 5g25%
- Cholesterol 5mg2%
- Sodium 80mg4%
- Total Carbohydrate 22g8%
- Dietary Fiber 1g4%
- Sugars 14g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
