*  Exported from  MasterCook  *
 
                           WHITE CHOCOLATE DEVILS
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            All-purpose flour
    1       tb           Unsweetened alkalized cocoa
                         Powder
      3/4   ts           Baking powder
      1/8   ts           Salt
    4       tb           Unsalted butter,softened
      3/4   cn           Granulated sugar
    1       lg           Egg
    1       t            Vanilla extract
    2       oz           Unsweetened chocolate
                         Melted
    1       c            Buttermilk
                         White chocolate filling
    2       oz           White chocolate,chopped
      1/2   c            Heavy cream
                         Dark Chocolate Glaze
    6       oz           Semisweet chocolate --
                         Coarsely chopped
      3/4   c            Heavy cream
    2       ts           Light corn syrup
                         White Chocolate Decoration
    2       oz           White chocolate -- coarsely
                         Chopped
 
   Preheat oven to 350 deg.place baking rack in center
   of oven,line 12 muffin cups with cupcake papers. Into
   medium bowl,sift together the flour,cocoa
   powder,baking soda and salt.Gently 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 beat for 1 minute,until well
   blended.Beat in the chocolate.At low speed,beat in the
   buttermilk one-third at a time,alternating it with the
   dry ingredients. Mix just 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 whitechocolate.Let the mixture stand
   for 30 minutes to melt the chocolate:whisk until
   completely smooth.Cover the bowl and refrigerate the
   filling for at least 4 hours,until Well chilled. Using
   a hand-held electric mixer,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 center of each
   cupcake.Remove the the cone shaped piece of
   cupcake,and cut off the 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 plain 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 in 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 chopping 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 motor runnign,poor the hot cream
   through the feed tube onto the chocolatee. Process
   until smooth,about 10 seconds. Pour the glaze into a
   medium bowl. Cover the bowl with plastic wrap and
   refrigerate for 30 minutes,until slightly thickened.
   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
   refrigerator 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
   chopped 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 parchment cone fitted with
   a small plain tip withthe white chocolate.Drizzle athe
   chocolate 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
   
   Recipe By     : From the Chocolatier
  
 
 
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