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1
Preheat oven to 350F (180C).
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2
Place baking rack in center of oven, line 12 muffin cups with cupcake papers.
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3
Into medium bowl, sift together the flour, cocoa powder, baking soda and salt.
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4
Gently wisk the dry ingredients together until blended;set aside.
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5
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.
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6
Beat in the egg and vanilla;scrape down the sides of the bowl with a spatula and beat for 1 minute, until well blended.
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7
Beat in the chocolate.
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8
At low speed, beat in the buttermilk one-third at a time, alternating it with the dry ingredients.
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9
Mix just until blended, scraping down the side of the bowl as necessary.
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10
Divide the batter among the prepared muffin cups and bake the cupcakes for 25 to 30 minutes, until they spring back back when lightly touched.
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11
Cool cupcakes in the pan for 5 minutes, then remove to a wire rack and cool completely.
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12
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.
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13
Remove the pan from the heat and pour the hot cream over the whitechocolate.
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14
Let the mixture stand for 30 minutes to melt the chocolate:whisk until completely smooth.
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15
Cover the bowl and refrigerate the filling for at least 4 hours, until Well chilled.
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16
Using a hand-held electric mixer, whip the chilled white chocolate mixture until it reaches the consistency of sour cream.
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17
With a small knife, cut a cone shaped peice, 3/4 inch in diameter, from the center of each cupcake.
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18
Remove the the cone shaped piece of cupcake, and cut off the bottom of each cone, leaving a round cap for each cupcake.
