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1
Preheat the oven to 350 degrees F. Lightly butter 1 (12-cup) muffin tin.
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2
In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
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3
Add the remaining ingredients, adding the hot water last.
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4
Beat with an electric mixer until smooth.
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5
Divide the batter evenly among the greased muffin tin wells.
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6
Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes.
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7
Cool to room temperature in the tins.
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8
Run a thin, sharp knife around the sides of the muffin cups to loosen the cupcakes, and carefully lift out.
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9
Place the cupcakes on a work surface.
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10
Transfer the white chocolate filling to a pastry bag fitted with a small tip.
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11
With a small paring knife, cut a small plug from the top of each cupcake, reserving the plug, and scoop out a hole in the center of each cupcake to hold the filling.
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12
Place the tip in the cupcake and pipe in the filling to fill the hole.
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13
Replace the plug and place the cupcake upright.
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14
Pipe a small amount of filling on top to hide the plug and top with a cherry.
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15
Arrange the cupcakes on a platter and serve.
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16
4 ounces white chocolate, chopped
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17
1/4 cup milk
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18
4 ounces cream cheese
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19
1/4 teaspoon pure vanilla extract
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20
In the top of a double boiler, combine the white chocolate and milk.
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21
Bring to a simmer and cook, stirring, until the chocolate is melted.
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22
Let cool to room temperature.
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23
In a bowl, beat the cream cheese, and vanilla.
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24
Gradually add the cooled chocolate and beat until smooth.
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25
Chill in the refrigerator for 2 hours before filling cupcakes.
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26
Use to fill the chocolate cupcakes as directed.
