Hi-Hat Cupcakes
Add some eyes to make these extra fun for the kids if you want!
This one was made YEARS ago!
You may need:
Piping Bag
Hi-Hat Cupcakes
Ingredients
- 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
- ½ c. water
- For the Frosting
- 1¾ cups sugar
- ¼c. water
- 3 large egg whites
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
Chocolate Coating
- 2 cups chopped (about 12 ounces) semisweet chocolate
- 3 tablespoons canola oil
Instructions
- Preheat oven to 350 degrees with rack in center.
Cupcakes
- Melt chocolate gently in the microwave.
- In a bowl, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- In a mixer, beat butter and sugar.
- On low, add the melted chocolate.
- Raise to medium and add eggs.
- Add vanilla.
- Add sour cream.
- On low speed, add half the flour mix, then the water and rest of the flour.
- Divide into 12 muffins liners and bake about 20 mins until done.
- Let cool on a rack.
Frosting:
- In the top of a double boiler, combine sugar, water, egg whites, and cream of tartar.
- Use a handheld beater and mix on high one minute.
- Set bowl over the bottom pan of barely simmering water.
- Beat on high speed until frosting forms stiff peaks, about 12 minutes (160 degrees.on a candy thermometer)
- Remove from heat and add vailla.
- Beat 2 more minutes.
- Transfer to a pastry bag fitted with a ½-inch plain pastry tip.
- Pipe spirals about 2 inches high and place in fridge to firm up. (Sometimes I place in freezer!)
Chocolate coating:
- Microwave chocolate and oil until smooth.
- Hold the bottom of the cupcake and dip tops into the chocolate.
- Let set on a rack 15 mins and pop into the fridge!
Adapted from Martha Stewart
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