Ingredients

makes enough for 12 cupcakes

　　Swiss Meringue (page 317)

　　2 ounces bittersweet chocolate, finely chopped

　　3 ounces white chocolate, finely chopped

　　

Step 1

Preheat oven to 200°F. Line rimmed baking sheets with parchment paper. Transfer Swiss meringue to a pastry bag fitted with a small plain tip (#6). For caps, pipe dome shapes in various sizes, from 1/2 to 1 inch in diameter (the ones shown are larger), onto prepared baking sheets. Flatten tips with a damp fi nger. Pipe stems onto baking sheets, releasing pressure halfway and pulling up to form a peak. Make one stem for each cap.

　　

Step 2

Bake the meringue shapes 1 hour, rotating baking sheets halfway through; reduce oven temperature to 175°F. Continue baking until meringue is completely dry to the touch but not taking on any color, 45 to 60 minutes more.

　　

Step 3

Melt bittersweet chocolate in a small heatproof bowl set over (not in) a pan of simmering water, stirring occasionally. Using a small offset spatula, spread bottoms of cooled caps with a thin layer of melted bittersweet chocolate, and let set. Melt white chocolate in another heatproof bowl set over (not in) a pan of simmering water. Let cool, stirring, until thickened, then spread over dark chocolate. Use a toothpick to draw lines through the chocolate from center to edge of caps to mimic gills; let set.

　　

Step 4

Using a paring knife, make a small hole in center of each coated cap. Dip one end of each stem in remaining white chocolate, and insert into a hole; let set. Store mushrooms up to 1 week in airtight containers, and keep in a cool, dry place.

　　Martha Stewart's Cupcakes