Ingredients for Chocolate Hi Hats Cupcakes
- Unsweetened Baking Chocolate
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Unsalted Butter
- 1 cup granulated sugar (for filling)
- 4 large eggs
- Vanilla Extract
- 1 cup sour cream
- 1/4 cup water (for filling)
- 3 large egg whites (for filling)
- 1/2 teaspoon cream of tartar (for filling)
- Almond Extract
- Semisweet Chocolate
- Canola Oil
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How to Make Chocolate Hi Hats Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Melt 6 ounces of semi-sweet chocolate chips in the microwave in 30-second intervals, stirring until smooth. Set aside to cool.
- In a medium bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar for 2 minutes until light and fluffy.
- Beat in the cooled melted chocolate. Add 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract. Beat for 1 minute until creamy.
- Beat in 1 cup sour cream until no streaks remain.
- Gradually add half of the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Add 1/2 cup water and the remaining dry ingredients, mixing until smooth.
- Fill each cupcake liner about 2/3 full. Flatten the tops slightly.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- **Marshmallow Filling:**
- In the top of a double boiler, combine 1 cup granulated sugar, 1/4 cup water, 3 large egg whites, and 1/2 teaspoon cream of tartar.
- Beat on high speed for 1 minute until white and foamy.
- Place the double boiler over simmering water. Beat on high speed for 7 minutes, or until stiff, glossy peaks form.
- Remove from heat. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract.
- Continue beating for 2 minutes until slightly thickened. The filling will firm as it cools.
- Pipe the filling onto the cooled cupcakes in a 2-inch tall spiral, leaving 1/8 inch around the edge.
- Refrigerate on a foil-lined baking sheet until ready to coat.
- **Chocolate Coating:**
- Melt 12 ounces semi-sweet chocolate chips and 1 tablespoon vegetable oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Let cool for 15 minutes.
- Dip the top of each cupcake into the melted chocolate, allowing excess to drip off.
- Refrigerate for 30 minutes to set the coating. Cover and refrigerate for at least 2 hours before serving.
- Serve cold. Store covered in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
134g
Fat
53g
Carbs
14g
