Preheat oven to 325 degrees F. Line mini cupcake pans with 48 mini cupcake liners.
Melt the chocolate in the boiling water. In a small mixing bowl, beat the egg whites until frothy
and stiff but not dry. Add 1/2 cup sugar and beat until stiff but not dry. Set aside. In the bowl of an electric mixer
fitted with the paddle attachment, cream the butter with remaining 1 1/2 cups sugar and vanilla on medium speed until fluffy. Add the egg yolks and beat well. Blend
in the melted chocolate. Sift
together the rice flour
, cornstarch, baking powder, baking soda, and salt in a large bowl. Alternate adding the flour mixture and the buttermilk to the chocolate mixture, beating after each addition until smooth. Fold in the Chocolate-Cardamom Ganache. Fold in the beaten whites. Fill the cupcake liners halfway and bake for 12 to 15 minutes.
To assemble: When the cupcakes are cool to the touch, prepare a pastry bag fitted with a large round tip. Fill the bag with Chocolate Buttercream and pipe the tops of each mini cupcake, keeping the icing
in low profile. Dust
the top of the cupcakes with the cocoa powder
. Place a Spun Sugar Bird's Nest on top of each cake
. Carefully peel
the Jewel-Encrusted Bird's Egg off the silicon mat. Place an egg inside each nest.