Chocolate Cream Snack Cakes

Ingredients

• 0.5 cups unsalted butter
• 0.5 cups unsweetened cocoa powder
• 0.5 cups water
• 1.25 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoons sea salt
• 1.25 cups plus 2/3 cup sugar , divided
• 2 large eggs
• 3.5 teaspoons vanilla extract , divided
• 0.25 cups whipping cream
• 1.33 cups plus 1 1/2 teaspoons light corn syrup , divided
• 0.25 cups water
• 2 large egg whites
• 0.25 teaspoons cream of tartar
• 0.25 cups unsalted butter
• 4 ounces bittersweet chocolate

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C) and position a rack in the center. Lightly butter top surface of a 12-cup muffin pan and put a cupcake liner in each cup.

2. 2

   Whisk together cocoa powder and boiling water in a small heat-safe bowl until smooth. In a medium bowl, whisk together flour, baking powder, and salt.

3. 3

   In the bowl of a stand mixer fitted with a paddle attachment, beat 1/2 cup butter and 1 1/4 cups sugar at medium speed until light and fluffy, 4 to 5 minutes; scrape bowl well. Mix in 2 eggs, one at a time, at medium speed, scraping bowl well after each addition. Mix in 1 1/2 teaspoons vanilla.

4. 4

   Mix in about 1/3 of flour mixture at low speed. Mix in half of cocoa mixture. Repeat, alternating between flour mixture and cocoa mixture, until fully incorporated and batter is smooth. Mix in cream.

5. 5

   Divide batter among prepared muffin cups, filling each about 3/4 full. Bake until a toothpick inserted into center of a cake comes out clean or with a few moist crumbs, 22 to 25 minutes. Cool in pan 5 minutes, then use a small offset spatula or a knife to remove each cake; transfer to a wire rack and let cool completely.

6. 6

   Heat remaining 2/3 cup sugar, 1/3 cup corn syrup, and 1/4 cup water in a small saucepan over medium heat, stirring until sugar is dissolved. When bubbles start to form around edges, stop stirring. Use a pastry brush dipped in water to dissolve any sugar left on sides of pot. Cook, without stirring, until a candy thermometer registers 230 degreed F (110 degrees C).

7. 7

   Meanwhile, put egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment (bowl should be clean and dry). When sugar mixture reaches 230 degrees F (110 degrees C), start beating egg white mixture at medium-high speed.

8. 8

   When sugar mixture reaches 240 degrees F (116 degrees C), remove from heat and add to egg white mixture in a slow, steady stream, beating until soft peaks form, 6 to 8 minutes more. Mix in remaining 2 teaspoons vanilla. Transfer vanilla cream to a disposable pastry bag and cut a 1/2-inch opening from tip.

9. 9

   Use the base of a large round piping tip, a small round cookie cutter, or a paring knife to cut a hole out of the top of each cake. Pipe vanilla cream into holes. Top with a small piece of removed cake to help seal cream inside. Freeze cakes while you make the glaze (at least 15 minutes).

10. 10

    Melt butter cubes, chocolate, and remaining 1 1/2 teaspoons corn syrup in a double boiler or a heat-safe bowl set over simmering water, stirring occasionally, until mixture is smooth. Remove from heat; let cool 5 minutes. Stir before using.

11. 11

    Dip top of each cake into glaze, allowing excess to drip off; transfer to a wire rack. Let stand until glaze sets completely. If desired, decorate tops of cakes with remaining vanilla cream. Chill in an airtight container until ready to serve, up to 4 days.