A Sweet for a Sweetheart: Icon Grill's Chocolate Cupcakes

Nothing says 'I love you' quite like chocolate! Give a special Valentine a personalized gift of homemade chocolate cupcakes with creamy white chocolate filling - and don't forget to write your Valentine's name or a message on top!

icon Grill's Executive Chef Nick Musser offers up this decadent recipe for icon Chocolate Cupcakes:

icon Chocolate Cupcakes

For the cupcakes:
5 1/3 cups cake flour
5 2/3 cups sugar
2 lbs. unsalted butter
9 eggs
2 Tbsp. baking powder
3 tsp. baking soda
2 2/3 cups cocoa powder
3 tsp. vanilla
2 2/3 cups water
2 2/3 cups whole milk

In the mixer cream together the butter & sugars on high speed for 3 mins. Scrape the bowl thoroughly. With the mixer running on medium speed, add eggs (two at a time), scraping down the bowl after each addition. Add vanilla. Mix thoroughly. Sift flour, baking powder & soda into a large bowl. Begin adding the dry ingredients & wet ingredients alternately in 3 additions. Start with the dry & finish with the wet. Scrap the bowl after each addition. Grease & flour 16 muffin pans. Scoop 1/2 cup of batter into each cup and bake in a 350 degree oven for 15 to 20 mins or until an inserted toothpick comes out clean. Remove from oven and cool completely.

White Chocolate Filling:
12 oz white chocolate chopped
1 1/2 cups heavy whipping cream

Whip cream with an electric mixer to stiff peaks. Place chopped chocolate in a microwave safe dish & heat in the microwave for 30 seconds or until the chocolate is just soft. Whisk until completely melted. Cool to room temperature. Fold 8 oz of the still liquid chocolate into the whipped cream & then chill completely. Place the remaining 4 oz into a small pasty bag or piping cone. Save for garnish.

For Ganache Frosting:
12 oz semi sweet chocolate chips
1 1/4 cups heavy whipping cream

Put the cream into a heavy sauce pot & place it on the range over medium high heat. As soon as the cream comes to a boil, add the chocolate chips & immediately remove the pot from heat. Cover the top of the pot with a piece of aluminum foil or a large plate & let the mixture sit for 10 minutes. Remove the cover from the pot & whisk the chocolate & cream together until thoroughly combined.

To Fabricate:
Take the cool cupcakes, remove from the pans. Scoop a 1.5x1.5" scoop out of the center of the cupcakes for the filling (pop the removed cake into your mouth). Scoop the filling into each of the holes & then scrap so the top is flat. Place the cupcakes into the freezer for 30 minutes to make sure the cakes are completely solid. Dip the top of each cupcake into the just prepared ganache frosting & immediately flip right-side up. If you have more ganache & want a thicker layer of frosting, let set for 2 to 3 minutes & then dip again. Take the reserved white chocolate (if it has cooled, place in the microwave for a few seconds to soften again) & garnish with your Valentine's name or a "Hostess style" squiggle across the top. Let cool in the refrigerator for at least 30 mins before serving.