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Instructions: TO MAKE THE CUPCAKES Preheat oven to 350F F/180 degrees C. Line a 12-cup muffin tin with cupcake liners.
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In a medium mixing bowl, resift the flour with the baking soda salt, and cocoa powder and set aside.
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In a large mixing bowl, cream the butter and sugar until they're light and fluffy.
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Add the eggs, one at a time, beating well after each addition.
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Add the vanilla.
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Then, with a wooden spoon, beat in half the buttermilk and half the flour and cocoa mixture, stirring well to combine.
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Add the remaining flour and cocoa mixture, stirring well to combine.
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Add the remaining buttermilk, and remaining flour mixture and beat until thoroughly mixed.
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Evenly divide the batter among the muffin tins (about 1/4 cup of batter per tin) and bake for 25 to 30 minutes, or until the cupcakes are springy to the touch and a toothpick inserted in the middle of a cupcake comes out clean.
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Cool the cupcake tin on a cake rack.
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When completely cool, remove the cupcakes from their paper liners.
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touch and a toothpick inserted in the middle of a cupcake comes out clean Cool the cupcake tin on a cake rack.
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When completely cool, remove the cupcakes from their paper liners.
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TO MAKE THE FILLING In a chilled bowl, whip the heavy cream with the sugar and vanilla until the mixture is stiff.
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With a small paring knife, cut out a small cone shape from the bottom of each cupcake and reserve them for later.
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With a knife or smal spoon, remove about a teaspoon full of cake from inside each cupcake to create a hollow.
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Fill a pastry bag fitted with a 1/4 -inch round tip with the whipped cream, and pipe it into the hollow (if you don't have a pastry bag, then just spoon the cream inside the cakes as best as you can).
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Plug up the bottoms of the filled cupcakes with the reserved cake cones and set the cupcakes, bottom side down, on a baking sheet and refrigerate.
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TO FROST THE CUPCAKES In a small saucepan, combine the chocolate, water, and sugar and bring to a boil.
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When the ingredients are at a boil, lower the heat and simmer very gently, stirring on occasion, for 5 minutes exactly.
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Transfer the icing bowl which in the butter, and cool until the icing has set up a bit.
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Remove the cupcakes from the fridge, then pour the icing on each cupcake.
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With a rubber spatula, spread the icing out to the edges and refrigerate until ready to eat.
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TO MAKE THE ICING In a medium bowl, whisk the egg white until frothy.
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Stir in the cream of tartar Gradually mix in enough of the confectioner's sugar to make a fairly stiff and smooth icing.
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Fill a small paper cone with the icing and cut a 1/16-inch opening at the tip.
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Remove the cupcakes from the refrigerator.
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Pipe a design (a squiggle, spiral, etc.)
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on the top of each cupcake.
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Let the design harden and then cover and refrigerate the cupcakes.
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Serve at room temperature.
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Note: The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks.
