Cupcake 2.0

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   WHAT TO DO:

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   1. Make mousse: Place yolks, eggs and sugar in a bowl over a double boiler and whisk until warm to the touch, about 2 minutes. Remove from double boiler and whisk until thick, about 2 minutes. Drizzle melted chocolate into egg mixture, whisking vigorously until incorporated. In a separate bowl whisk cream to stiff peaks. Fold into egg-chocolate mixture and place in a piping bag fitted with a large tip. Refrigerate until needed.

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   2. Make cupcakes: Preheat oven to 325 degrees. Sift sugar, flour, baking soda, baking powder, salt and cocoa into a bowl. In another bowl whisk together eggs, yolks, buttermilk, coffee and vanilla. Slowly add wet ingredients to dry ingredients, whisking. Add butter and stir until just combined.

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   3. Spray a 12-cup nonstick cupcake pan with cooking spray. Fill each cup halfway with batter. Bake until cooked through, 18-20 minutes. Remove from oven and allow to cool to room temperature before filling and glazing.

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   4. Make glaze: In a small pot, bring cream to a simmer. Place bittersweet chocolate, butter and salt in a bowl. Pour simmering cream into the bowl and let sit 1 minute. Whisk until smooth.

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   5. Assemble cupcakes: Working with one at a time, remove cupcakes from pan. Insert the piping tip into the top center of each cupcake and pipe in white chocolate until full. Wipe any excess off top of cupcake.

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   6. Dip tops of cupcakes in glaze. Shake upside down to remove excess. Allow glaze to set 10 minutes. Place warm white chocolate in a piping bag with a narrow tip and pipe a line of loops across top of each cupcake.

* Per serving · 4 servings · Values may vary.