*  Exported from  MasterCook  *
 
                           White Chocolate Devils
 
 Recipe By     : From the Chocolatier
 Serving Size  : 12   Preparation Time :1:00
 Categories    : Cupcakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           all-purpose flour
    1      tablespoon    unsweetened alkalized cocoa powder
      3/4  teaspoon      baking powder
      1/8  teaspoon      salt
    4      tablespoons   unsalted butter,softened
      3/4  can           granulated sugar
    1      large         egg
    1      teaspoon      vanilla extract
    2      ounces        unsweetened chocolate,melted
    1      cup           buttermilk
                         White chocolate filling
    2      ounces        white chocolate,chopped
      1/2  cup           heavy cream
                         Dark Chocolate Glaze
    6      ounces        semisweet chocolate -- coarsely chopped
      3/4  cup           heavy cream
    2      teaspoons     light corn syrup
                         White Chocolate Decoration
    2      ounces        white chocolate -- coarsely chopped
 
 Preheat oven to 350 deg.place baking rack in center  of oven,line 12 muffin cup
 s with cupcake papers.
 Into medium bowl,sift together the flour,cocoa powder,baking soda and salt.Gent
 ly wisk the dry ingredients together until blended;set aside.
      In a heavy-duty electric mixer using the paddle attachment,beat the butter
  with the sugar at medium speed until thoroughly blended,about 2 minutes. Beat 
 in the egg and vanilla;scrape down the sides of the bowl with a spatula and bea
 t for 1 minute,until well blended.Beat in the chocolate.At low speed,beat in th
 e buttermilk one-third at a time,alternating it with the dry ingredients. Mix j
 ust until blended,scraping down the side of the bowl as necessary.
     Divide the batter among the prepared muffin cups and bake the cupcakes for 
 25 -30 minutes,until they spring back back when lightly touched. Cool cupcakes 
 in the pan for 5 minutes,then remove to a wire rack and cool completely.
         
       Making the white chocoalate filling:
 
       Place the white cho colate in a stainless steel bowl,In a saucepan,bring 
 the heavy cream to a gentle boil. Remove the pan from the heat and pour the hot
  cream over the white chocolate.Let the mixture stand for 30 minutes to melt th
 e chocolate:whisk until completely smooth.Cover the bowl and refrigerate the fi
 lling for at least 4 hours,until  Well chilled. Using a hand-held electric mixe
 r,whip the chilled white chocolate mixture until it reaches the consistency of 
 sour cream.
    With a small knife,cut a cone shaped peice,3/4 inch in diameter,from  the ce
 nter of each cupcake.Remove the the cone shaped piece of cupcake,and cut off th
 e bottom of each cone,leaving a round cap for each cupcake. Discard or eat (VBG)
  the cone bottoms and retain the caps.  Fill pastry bag fitted with a medium pl
 ain tip with the white chocolate filling.Pipe the filling into the hole in each
  cupcake. Cover the filling with the reserved caps. Place the filled cupcakes i
 n a airtight container and place in the refrigerator while making the glaze.
 
       Dark Chocolate Glaze
 
    Place the chocolate in athe bowl of a food processor fitted with the metal c
 hopping blades.Process the chocolate until finely ground,20 to-30 seconds.  In 
 a small saucepan,bring the cream and the corn syrup to a gentle boil.With the m
 otor runnign,poor the hot cream through the feed tube onto the chocolatee. Proc
 ess until smooth,about 10 seconds.  Pour the glaze into a medium bowl. Cover th
 e bowl with plastic wrap and refrigerate for 30 minutes,until slightly thickene
 d.
     Remove the cupcakes from the refrigerator.Dip the top of each cupcake into 
 the glaze and allow the excess glaze to drip off.  Place the cupcakes in the re
 frigerator for 10 minutes,to set the glaze.   
    Remove the cupcakes from the refrigeratorand re-dip the top of each cupcake 
 in the glaze. Set  the glazed cupcakes aside at room temperature.
    Melt the white chocolate according to the directions: In microwave ..Place c
 hopped chocolate in microwave-safe ccontainer and microwave at Medium for 1 1/2
  to 4 minutes,until chocolate turns shiny. Remove from microwave and stir until
  completely melted.stir about 1 1/2 minutes.  Fill a small pastry bag or parchm
 ent cone fitted with a small plain tip withthe white chocolate.Drizzle athe cho
 colate in a zigzag pattern over the top of the glazed cupcakes.
 Chill before serving...
 Sorry, I just shredded the white chocolate for garnish.....
 
 
 These are very good,very rich but wonderful when you want to impress the crowd.
 ..
 Louise
 
 
 
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