Hostess Cupcakes

Course : Cakes
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1/2 cup Plus 2 tbsp Flour
2 1/2 tablespoons Cocoa powder
3/4 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup Sugar
1/2 cup Water
3 tablespoons Vegetable oil
1 1/2 teaspoon Distilled white vinegar
1 teaspoon Vanilla extract
1 cup Heavy whipping cream
6 Ounces Finely chopped white chocolate
3 Ounces Finely chopped bittersweet chocolate
3 tablespoons Boiling water
1 tablespoons Egg white -- at room temperature
1 dash cream of tartar
1/2 cup Plus 2 to 3 tbsp confectioners sugar

Preparation / Directions:

Make the cupcakes: 1 Position a rack in the center and preheat oven to 325F. Lightly butter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups. 2 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.) 3 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. Make the filling: 4 In a heavy medium saucepan over medium-high -- bring the cream heat 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 white chocolate mixture just until 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 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. Make the icing: 7 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 -- spiral, etc.) on squiggle the top of each cupcake. Let the design harden and then cover and refrigerate the cupcakes. Serve at room temperature. bottle about the size of a Twink

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