Frozen Black and Whites With an Ice Cream Heart

Preheat oven to 350 degrees.

Line standard muffin tin with 12 paper liners.

In heavy-bottom deep 2-quart saucepan over lowest heat, whisk together eggs and sugar. Add butter and white chocolate, stirring until melted and smooth. Mixture should be warm, not hot.

Add flour, baking powder and salt, beating until smooth. Scrape down sides of pan once or twice. Add chocolate and stir to create a marble effect as it melts. Do not over-blend; you want the marbling.

With large spoon, fill cupcake papers three-fourths full with batter. Bake 18 to 23 minutes, until tops are lightly browned around edges and cake tester inserted in center comes out clean.

Cool in pans 5 minutes, then transfer to rack to cool completely; cupcakes will sink slightly.

When cool, cut top off each cupcake. With large end of melon baller, remove a rounded scoop of cake from lower section of each cupcake. Using a #100 (very small) ice cream scoop or the melon baller, fill each cupcake with a nice little round scoop of ice cream.

Replace cupcake top, press down a bit to adhere the two sections, then wrap sandwich style in waxed paper or parchment.

Place 6 cupcakes in each of two 1-gallon plastic freezer bags and freeze. Keeps 2 months; serve frozen.