You want to talk about a fun cupcake to make? This is it! These are filled with marshmallow piled sky high!!! Awesome cupcake right here!
Hi Hat Cupcakes
- 3 ounces unsweetened chocolate, chopped
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1¼ cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- Chocolate Coating
- 2 cups chopped (about 12 ounces) semisweet chocolate
- 3 tablespoons canola or vegetable oil
- For the Marshmallow Frosting
- 1¾ cups sugar
- 3 large egg whites
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Preheat oven to 350.
- Melt chocolate gently in microwave and set aside.
- Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- Cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate.
- On medium, add eggs.
- Add vanilla.
- Add sour cream.
- On low speed, add half of reserved flour mixture, beating until just incorporated.
- Mix in ½ cup water.
- Add remaining flour mixture, and mix until just incorporated.
- Line a cupcake pan with paper liners.
- Fill each liner with enough batter to come ⅛ inch from top, about ⅓ cup.
- Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes.
- Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
- Remove from pan and let cool.
- Marshmallow Frosting
- In a large heatproof bowl, combine sugar, ¼ cup water, egg whites, and cream of tartar.
- Using a handheld electric mixer, beat on high speed until foamy, about 1 minute.
- Set bowl over a pan of barely simmering water.
- Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer.
- Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
- Transfer frosting to a large pastry bag fitted with a ½-inch plain pastry tip.
- Leaving a ⅛-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about ½ cup of frosting per cupcake.
- Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
- Chocolate coating
- Combine chocolate and oil in microwave until melted and smooth.
- Transfer to a small bowl, and let cool about 15 minutes.
- Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off.
- Transfer to a baking sheet fitted with a wire rack.
- Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show.
- Let cupcakes stand at room temperature 15 minutes.
- Adapted from Martha
- Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.
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