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1
Preheat oven to 325 degrees F. Line mini cupcake pans with 48 mini cupcake liners.
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2
Melt the chocolate in the boiling water.
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3
In a small mixing bowl, beat the egg whites until frothy and stiff but not dry.
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4
Add 1/2 cup sugar and beat until stiff but not dry.
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5
Set aside.
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6
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with remaining 1 1/2 cups sugar and vanilla on medium speed until fluffy.
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7
Add the egg yolks and beat well.
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8
Blend in the melted chocolate.
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9
Sift together the rice flour, cornstarch, baking powder, baking soda, and salt in a large bowl.
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10
Alternate adding the flour mixture and the buttermilk to the chocolate mixture, beating after each addition until smooth.
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11
Fold in the Chocolate-Cardamom Ganache.
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12
Fold in the beaten whites.
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13
Fill the cupcake liners halfway and bake for 12 to 15 minutes.
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14
To assemble: When the cupcakes are cool to the touch, prepare a pastry bag fitted with a large round tip.
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15
Fill the bag with Chocolate Buttercream and pipe the tops of each mini cupcake, keeping the icing in low profile.
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16
Dust the top of the cupcakes with the cocoa powder.
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17
Place a Spun Sugar Bird's Nest on top of each cake.
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18
Carefully peel the Jewel-Encrusted Bird's Egg off the silicon mat.
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19
Place an egg inside each nest.
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20
Crush the cardamom in a spice grinder.
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21
Place the chocolate in a large heatproof bowl.
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22
Bring the cream and cardamom just to a simmer over medium-high heat; pour the mixture over the chocolate.
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23
Let stand, without stirring, until cool.
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24
Beginning near the center and working outward, stir the melted chocolate into the cream until the mixture is combined and smooth (do not over stir).
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25
In a medium bowl, beat the butter until creamy, about 3 minutes.
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26
Add the melted chocolate and beat until smooth.
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27
Add the vanilla extract and beat for 3 minutes.
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28
Gradually add the sugar and beat until creamy and at desired consistency.
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29
Secure a long-handled wooden spoon under a heavy cutting board on the edge of counter, with the handle facing out and extending over the edge.
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30
Place newspaper on the floor directly under the cutting board.
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31
In a heavy saucepan over medium-high heat, combine the sugar and corn syrup and stir until the sugar has dissolved.
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32
Stop stirring.
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33
Clip a candy thermometer to the side of the pan.
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34
Cook until the mixture turns pale amber and registers 340 degrees F (hard-crack stage) on the candy thermometer.
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35
Dip the prepared whisk into the caramel.
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36
Holding the whisk about 2 feet above the spoon handle, swing the caramel back and forth like a pendulum in long arcs, allowing the strands to fall in threads over the handle.
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37
Let stand until ready to use.
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38
Gently gather the strands into a ball, shaping nests with your fingers, about 1-inch in diameter.
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39
Heat the white chocolate over a double boiler until melted.
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40
Remove from the heat.
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41
When the chocolate begins to cool, transfer it to a pastry bag and tie off the top of the bag using a twist tie.
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42
Line a baking sheet with a silicone mat.
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43
Cut a small slice off the end of the pastry bag (if the chocolate runs out to quickly let it sit a bit longer).
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44
Draw an oval egg no bigger than 1/4-inch.
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45
As soon as you draw the shape, sprinkle it with an assortment of the crystal sugars, layering them on top and next to one another.
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46
(Make it easy by putting the sugars into small ramekins so you can easily get to the desired color.)
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47
Place the eggs in the fridge to set up for a few minutes.
