High Hat Cupcakes
This weekend was filled with long lovely lunches at La Mouette, birthday parties, Adventure Bootcamp Gala dinners, breakfasts and walks on the beach but birthday celebrations started out earlier in the week with Sour Cream Lemon pie made for our Bible Study Group and a “to me, from me” box of happy from YuppieChef where I finally bought myself a pestle and mortar.
Even though my birthday weekend was very busy, I still couldn’t quite justify a weekend without baking so I made these cupcakes so that I could at least blow out a candle and have something to nibble when the hustle and bustle finally came to an end on Sunday night. Oh, I also made Turkish Delight for the first time on Saturday morning before dashing to a birthday party of my daughter’s friend so I have lots to post about this week. If only I can find the time between work and training *sigh*. Will have to do my best. Anyway, I found this recipe here and have copied and pasted it for your convenience. I have made my notes in bold where I substituted or found discrepencies in the recipe. You can also use your favourite buttercream or bought frosting just make sure to let it harden in the fridge before dipping the cupcakes in the chocolate.
High Hat Cupcakes (Choc Dipped Cupcakes)
- For the Batter
- 90g chocolate, chopped
- 250ml cake flour
- 2.5ml baking powder
- 2.5ml baking soda
- 1.25ml teaspoon salt
- 125g unsalted butter, softened
- 310ml sugar
- 2 large eggs
- 5ml vanilla extract
- 125ml sour cream (I used buttermilk)
- For the Frosting
- 310ml sugar
- 3 large egg whites
- 1.25ml cream of tartar
- 5ml vanilla extract
- 2.5ml almond extract
- For the Chocolate Coating
- 500ml chocolate, chopped
- 45ml canola or coconut oil
- Preheat oven to 180 degrees celcius with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
- Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water (I added this even though it is not in the ingredients list and it made the cupcake batter very runny. Please use your discretion). Add remaining flour mixture, and mix until just incorporated.
- Line a cupcake pan with paper liners. Fill each liner with about 1/3 cup of batter. 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.
- Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.
- Prepare the 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.
- 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 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.
- 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. I preferred to take them out of the fridge as I don’t like eating cold cake so it is quite safe, epecially when u have used buttercream frosting to keep it out of the fridge once the chocolate has hardened.