Hi-Hat Cupcakes

• 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 1/2-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!