Ingredients: |
Ingredients: 1 1/2 Cup All-purpose flour
1 Cup Granulated sugar
1/2 Cup Cocoa powder – sifted (for chocolate cupcakes)
1 Tsp Baking soda
1/2 Tsp Salt
1 large egg, cracked into a small cup or saucer
1 Stick Unsalted butter, softened
1/2 Cup Buttermilk
1 Tsp Vanilla extract
1/2 Cup Hot water
White Chocolate Filling, recipe follows
16 Maraschino cherries, garnish
Filling:
4 Oz. White chocolate, chopped
1/4 Cup Milk
4 Oz. Cream cheese
1/4 Tsp Pure vanilla extract
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Directions: |
Directions:CUPCAKES
Preheat the oven to 350º F and lightly butter 1 (12-cup) muffin tin.
Combine, in a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
Add remaining ingredients, with hot water being last.
Beat with an electric mixer until smooth.
Divide batter evenly among the 12 greased muffin tin wells.
Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.
Cool to room temperature in the tins.
Run a thin, sharp knife around the sides of the muffin cups to loosen the cupcakes, and carefully lift out. Place the cupcakes on a work surface.
FILLING CUPCAKES
Place white chocolate filling to a pastry bag fitted with a small tip.
Cut a small plug from the top of each cupcake, reserving the plug, and scoop out a hole in the center of each cupcake to hold the filling.
Pipe the filling to fill the hole of the cupcake.
Replace the plug and position the cupcake upright. Pipe a small amount of filling on top to hide the plug and top with a cherry.
Filling;
Combine white chocolate and milk in the top of a double boiler.
Bring to a simmer and cook, stirring, until the chocolate is melted.
Cool to room temperature.
Beat the cream cheese, and vanilla together in a bowl.
Gradually add the cooled white chocolate, beating until smooth.
Chill in refrigerator for 2 hours before filling cupcakes.
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