• Ingredients: 17
  • Serves: 18

Bittersweet chocolate cupcakes with whipping cream, .



  • 4 large eggs


  • Additional hazelnuts, toasted, husked

For rhubarb compote

  • 3 tbsps. sugar for caramel topping

For assembly

  • Coconut buttercream
  • 3 1/2 cups fresh coconut shavings or 2 2/3 cups sweetened flaked coconut

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels


  • Mix of large and tiny white roses and fresias

Berry compote


  1. Step 1 Preheat oven to 375°F. Lightly butter eighteen 1/3-cup muffin cups. Stir 16 ounces chopped bittersweet chocolate in top of double boiler set over simmering water until melted and smooth.
  2. Step 2 Cool slightly. Using electric mixer, beat eggs, egg yolks and sugar in large bowl until pale yellow and tripled in volume, about 5 minutes.

    For this step you will need

  3. Step 3 Add melted chocolate and beat until blended. Divide cupcake batter equally among prepared muffin cups, filling cups about 3/4 full.
  4. Step 4 Bake cupcakes until puffed and cracked on top, about 12 minutes. Cool to room temperature. Run knife around sides of muffin cups to loosen cupcakes, then carefully lift out with small metal spatula.
  5. Step 5 Bring whipping cream to simmer in small saucepan. Remove from heat. Add remaining 8 ounces chopped chocolate and unsalted butter; whisk until melted and smooth.

    For this step you will need

  6. Step 6 Cool until slightly thickened and spreadable. Spread glaze over cakes. (Can be prepared 8 hours ahead.

Nutrition information

Calories 295 Carbohydrates 36 g (12%)
Fat 18 g (28%) Protein 4 g (8%)
Saturated Fat 10 g (52%) Sodium 28 mg (1%)
Polyunsaturated Fat 1 g Fiber 2 g (9%)
Monounsaturated Fat 6 g Cholesterol 97 mg (32%)