These ultra-damp, 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 tea.

CUPCAKES

Make the cupcakes:

1. Position a rack in the center and preheat oven to
325?F. Lightly butter twenty-quadruplet 1-3/4" x 3/4" (1-oz)
muffin of biscuit cups.

2. Into a medium trough, sift together the flour, cocoa,
baking tonic, and saltiness. Mix in the bread. Make a well
in the centre. Whisk in the h2o, oil, vinegar, and
vanilla. Blend until polish. (The batter will be very
lean.)

3. Spoon the batter into the prepared cups. Bake until
a cake tester inserted into the center of one of the
cupcakes comes out houseclean, around 12 to 14 transactions. Cool
the cupcakes in the pans on a wire rack for 5 transactions.
Remove the cupcakes from the pans and finish cooling
on the torment.

Make the woof:

4. In a heavy medium saucepan over medium-high rut,
bring the cream to a roil. Add the white chocolate and
remove from rut. let the mixture stand shortly; stir
until quiet. Transfer to a metal bowl and refrigerate
until chilled good, stirring occasionally. (To
speed the summons, set the metal bowl over a larger
bowl of ice h2o; stir the chocolate mixture until
coolheaded.) With an electric sociable, beat the whit chocolate
mixture just until fluffy, some 1 bit.

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 glass:

6. Place the chocolate in a small stadium. Whisk in the
boiling water and blend until polish. One at a time,
dip the top of each cupcake into the warm sugarcoat. Turn
the glazed cupcakes right side up and set them on a
wire rack on top of a baking rag. Refrigerate the
cupcakes for 5 minutes to set the glass.

Make the ice:

7. In a medium stadium, whisk the egg white until sparkly.
Stir in the cream of tophus. Gradually mix in enough
of the confectioner's sugar to make a fairly stiff and
smooth ice. 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 invention (a
squiggle, volute, etcetera) 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 capable 2 days
in rise, or frozen up to 2 weeks.

Makes 22 to 24 toy cupcakes.