Pipe guests' initials onto the tops of these cupcakes, or create a message that is spelled out when the cupcakes are lined up.

Martha Stewart Living, July 2001


Credit: Jim Franco

Recipe Summary

Makes 12


Ingredient Checklist


Instructions Checklist
  • Place chocolate, cream, and butter in the top of a double boiler or a heat-proof bowl over a pan of gently simmering water. Stir occasionally until melted. Remove from heat; let cool slightly. Transfer to a bowl; dip each cupcake into glaze, letting excess drip off. Chill until just set, about 10 minutes.

  • In the bowl of an electric mixer fitted with the paddle attachment, combine egg whites and sugar on low until spreadable. Add food coloring, if using. Transfer to a pastry bag fitted with desired tip, and pipe immediately (or store in an airtight container 1 to 2 days; beat with a rubber spatula before using).

Cook's Notes

Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.