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CHOCOLATE HI-HATS CUPCAKES
Source of Recipe
Woman’s Day Sept 2005
Recipe Introduction
These pretty little cupcakes are eye and pallet pleasing, with yummy chocolate/sour cream cake bottoms and decadent chocolate covered marshmallow “hats”.
List of Ingredients
Cupcakes:
3 ozs. unsweetened baking chocolate
1 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 tsp. vanilla extract
1/2 cup sour cream
1/2 cup water
Filling:
1 3/4 cups sugar
1/4 cup water
3 large egg whites
1/4 tsp. cream of tartar
1 tsp. vanilla extract
1/2 tsp. almond extract
Coating:
2 cups semisweet chocolate, chopped
3 tablespoons canola oil or vegetable oil Recipe
Cupcakes:.
Heat oven to 350 degrees and line muffin tin with paper liners. Melt chocolate in the microwave, stirring every 30 seconds, until smooth. Allow to cool.
Sift together flour, baking powder, baking soda, and salt in a medium mixing bowl. In a different, larger bowl, beat together the butter and sugar for about 2 minutes.
Add the melted chocolate to the butter/sugar mixture, then beat in the eggs, one at a time, being sure to mix each one in separately.
Stir in the vanilla, beat for 1 min until creamy. Now beat in the sour cream until no streaks are visible. Carefully add 1/2 of the flour mixture, beating on low until just combined. Then beat in water and the remainder of the flour mixture until blended and smooth.
Put 1/4 cup batter in each liner and flatten the tops. Bake for 20 minute Allow cakes to cool on a wire rack in the pan for 10 min before inverting the pan onto the rack to cook the cupcakes completely.
Filling:
Place the sugar, water, egg whites and cream of tartar into the top of a large double boiler. DO NOT HEAT THE DOUBLE BOILER YET. Beat on high speed for 1 min, until it is white and foamy.
Now heat the double boiler until the water in the bottom is just simmering, and beat the mixture on high for 7 min, until stiff peaks are formed.
Take the top of the double boiler off of the heat and add the vanilla and almond extracts. Continue beating for about 2 min to thicken. The filling will become firmer as it cools on the cakes.
Pipe the filling in a 2 inch tall spiral onto the top of the cakes (it should resemble a short ice cream cone), leaving 1/8 of an inch around the edge of the cake.
Place the cakes in the refrigerator on a foil lined baking sheet until the coating is made.
Coating:
Melt chocolate and oil together in a bowl, deep enough and wide enough to dip the cakes in one at a time, in the microwave, stirring every 30 seconds, until smooth. Allow to cool for 15 minutes.
Dip the top of each cake into the coating, allowing the excess coating to drip off. Refrigerate the dipped cakes for 30 min to set the coating, then cover and refrigerate for a minimum of 2 hours. Serve cold. Can be refrigerated for up to 3 days
18 servings - 4 hours 20 minutes 50 mins prep
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