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Hi Hat Cupcakes

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Ingredients
  

  • 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
  • 1 ¼ 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
  • 1 ¾ cups sugar
  • 3 large egg whites
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract

Instructions
 

  • Preheat oven to 350.
  • Cupcakes:
  • 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 1/2 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 1/8 inch from top, about 1/3 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, 1/4 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 1/2-inch plain pastry tip.
  • Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 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.