Pioneer Woman Best Chocolate Creme Cupcakes

Directions

• Prep the oven and pans: Preheat the oven to 350° and line two 12-cup muffin pans with paper liners. That way the pans are ready the moment the batter is mixed.
• Make the cocoa mixture: Melt 2 sticks salted butter in a medium saucepan over medium heat and stir in 4 heaping tablespoons unsweetened cocoa powder. Pour in 1 cup boiling water, stir, and let it boil for 15 seconds before setting it aside off the heat.
• Mix the batter: Stir together 2 cups all-purpose flour, 2 cups sugar and 1/4 teaspoon kosher salt in a medium bowl. In a small bowl, whisk 2 large eggs, 1/2 cup buttermilk, 1 teaspoon vanilla extract and 1 teaspoon baking soda. Then pour the cocoa mixture over the flour and stir until halfway combined before adding the egg mixture.
• Bake the cupcakes: Fill the muffin cups two-thirds full, about a scant 1/4 cup each, and bake for about 20 minutes. They're done when a toothpick comes out clean, so cool them in the pans for 5 minutes before moving them to a rack to cool completely.
• Cook the meringue: Whisk 2/3 cup granulated sugar, 1/4 teaspoon cream of tartar and 4 large egg whites in a large metal bowl until smooth. Set it over a pan of simmering water without letting the bottom touch the water, and stir for 2 to 3 minutes until warm and the sugar dissolves.
• Whip the meringue: Take the bowl off the pan and beat with a mixer on medium-high speed for 4 to 6 minutes. Once it's cool and holds stiff glossy peaks, beat in 1/2 teaspoon vanilla extract.
• Top with meringue: Scoop a heaping 2 tablespoons of meringue onto each cooled cupcake. Then spread it into a small mound.
• Make the glaze: Put 8 ounces chopped semisweet chocolate and 2 tablespoons salted butter in a medium heatproof bowl. Heat 1 cup heavy cream in a small saucepan until steaming and bubbling at the edges. Then pour it over the chocolate and shake the bowl gently so the chocolate settles into the cream.
• Dip the cupcakes: Let the glaze stand 5 minutes, then stir until smooth. Dip the top of each cupcake one at a time, turning it until the meringue is fully coated, and set it on a rack to drip.
• Pipe the icing: Stir 1 cup powdered sugar with 2 teaspoons hot water in a small bowl until thick and smooth. Spoon it into a small resealable plastic bag, snip off a corner, and pipe loops across each cupcake before letting them firm up for at least 1 hour.