Directions (continued)

• the center comes out clean. Cool for 10 minutes before removing from
• pans to wire racks to cool completely.
• Meanwhile, in a double boiler or metal bowl over simmering water,
• constantly stir the chocolate, sugar and 3 tablespoons coffee until
• smooth. Remove from the heat (mixture will be thick). Stir a small
• amount of hot mixture into egg yolks; return all to the bowl,
• stirring constantly. Cook and stir for 4-5 minutes or until mixture
• reaches 160°.
• Divide mixture among three small bowls. Into one bowl, stir orange
• juice concentrate. Stir Nutella and cream into another; stir
• remaining coffee into the third bowl. Fold 1/2 cup of whipped
• topping into each. Chill for 10 minutes.
• Cut a small hole in the corner of a pastry or plastic bag; insert a
• very small tip. Fill with one filling flavor. Push the tip through
• the bottoms of the paper liners to fill eight cupcakes. Repeat with
• remaining fillings and cupcakes.
• For ganache, place chocolates in separate small bowls. In a small
• saucepan, bring cream just to a boil. Pour 1/2 cup cream over
• bittersweet chocolate; pour remaining cream over white chocolate.
• Whisk chocolate mixtures until smooth.
• Stir 2 teaspoons corn syrup into bittersweet ganache and 1/2 teaspoon
• corn syrup into white ganache. Cool, stirring occasionally, to room
• temperature or until ganache thickens slightly, about 10 minutes.
• Dip tops of cupcakes in bittersweet ganache. Tint white ganache as
• desired; pipe designs over tops. Refrigerate until set. Store in an
• airtight container in the refrigerator. Yield: 2 dozen.