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Cupcake- High Hat Chocolate Cupcakes




Source of Recipe


Boston Globe 2/9/05 Adapted from the Bakery Case


Recipe Introduction


Makes 12.



List of Ingredients






FOR THE CUPCAKES



½ cup unsweetened cocoa powder
1 cup boiling water
1 cup plus 6 tablespoons flour
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
1¼ cups granulated sugar
2 eggs
3/4 teaspoon vanilla extract




Recipe



1. Set the oven at 350 degrees. Line a 12-cup muffin tin with cupcake liners. Lightly grease outside the cups, on top of the tin.

2. In a bowl, combine the cocoa and water; stir well and set aside to cool.

3. In another bowl, sift the flour, baking soda, baking powder, and salt.

4. In an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs and vanilla and beat for 5 minutes or until light.

5. With the mixer set on low speed, add the flour mixture alternately with the cocoa mixture, beginning and ending with flour. After the last of the flour is mixed in, beat for 1 minute, until smooth. Divide the batter among the 12 liners.

6. Bake the cupcakes for 20 to 25 minutes or until the tops spring back when pressed lightly and a toothpick tester comes out clean. Take care not to overbake. Cool the cupcakes in the pan for 5 minutes. Carefully loosen the cupcakes from pan and cool on wire rack.

FOR THE FILLING AND GARNISH



½ cup (1 stick) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1½ teaspoons vanilla extract
½ cup confectioners' sugar, sifted
Extra confectioners' sugar (for sprinkling)
1. In an electric mixer, beat the butter for 3 to 4 minutes or until light and fluffy. Divide the cream cheese into 4 pieces and add them to the butter one piece at a time, beating well after each addition.

2. Beat in the vanilla, followed by the sugar. Mix just until smooth. If the frosting is too thin, refrigerate until firm.

3. When the cupcakes are cool, use a sharp knife to cut out the tops about ½ inch from the edge, cutting at an angle to produce a cone shape in each cupcake. Set each top beside its cupcake.

4. Use a pastry bag, a plastic bag (with a hole snipped out of one corner), or a spoon to fill each cavity with the cream cheese mixture.

5. Replace each lid and sprinkle with confectioners' sugar.