HI HAT CHOCOLATE CUPCAKES
Yield: 12
Chocolate Cupcakes:
1 cup all-purpose flour
1 cup sugar
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon instant espresso powder
½ cup milk
¼ cup vegetable oil
1 egg
½ teaspoon vanilla extract
½ cup boiling water
|
Frosting:
1 3/4 cups sugar
1/4 cup water
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Chocolate Coating:
2 cups chopped (12 oz.) semisweet chocolate
3 tablespoons coconut oil (or vegetable oil)
|
1. Preheat
oven to 325º F. Place 12 cupcake liners in a standard size 12-cup muffin tin.
2. In
a large bowl or kitchen aid bowl, combine flour, sugar, cocoa, baking powder,
baking soda, salt and espresso powder. Whisk (or use paddle attachment) until
well combined.
3. Add
milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on
medium speed until well combined. Reduce speed and carefully add boiling water.
Beat on high speed for about 1 minute to add air to the batter.
4. Fill
each cupcake liner about 3/4 full with batter.
5. Bake
for about 20 minutes or until a toothpick inserted in the center comes out
clean.
6. Cool
cupcakes completely before frosting.
7.
Prepare the frosting: In a large heatproof bowl,
combine sugar, 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 160º F on a candy
thermometer. Remove from heat; stir in vanilla and almond extracts, and beat
for 2 minutes more until frosting thickens.
8.
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.
9.
Prepare the chocolate coating: Combine chocolate and
oil in a medium heat-proof bowl set over a medium saucepan of barely simmering
water; stir until melted and smooth. Transfer to a small bowl, and let cool
about 20 minutes.
10. 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.
11. 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.
dry ingredients mixed together |
adding milk, oil, egg and vanilla |
adding boiling water |
batter in cupcake liners |
baked |
sugar, egg whites and cream of tartar My egg white mixture never got frothy (which should have been my first clue that I had forgotten to add the water). But I missed that clue and just kept on going. |
beating over simmering water Even though I had forgotten the water, everything was going along swimmingly. |
stiff peaks forming The color only looks weird because of the bad lighting by my stove. Also, if this looks like a lot it's because I made 3x the recipe. |
adding homemade vanilla extract & almond extract Still looking good. |
piping on the slightly crunchy (but still tasty) marshmallowy frosting |
piped |
dipping Yes, I was nervous all the frosting would melt right off...but it didn't! |
hi hat cupcakes drying |
2 comments:
They look stunning! :)
Thanks Karen! If I was really industrious, I'd dip them in yellow/orange colored white chocolate, make little bees out of sugar and turn them into bee hives (but that's not going to happen).
Post a Comment