Sunday, April 6, 2008

Chocolate Covered Hi-Hat Cupcakes


Cupcake Ingredients:
3 ounces unsweetened chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup water

Filling Ingredients:
1 3/4 sugar
1/4 cup water
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Topping Ingredients:
2 cups semisweet chocolate chips
3 tablespoons vegetable or canola oil

Cupcake Directions:
Place chocolate in a heat proof bowl.
Place it over,but not touching, a sauce pan of simmering water.
Stir often until chocolate is melted. Set aside.
Sift flour, baking soda, baking powder and salt. Set aside.
In a large bowl, beat butter and sugar together until well combined.
Mix in melted chocolate and blend well.
Add eggs one at a time, mixing well between them.
Add vanilla and mix well until color has lightened slightly.
Add sour cream and mix until no white shows.
Add half flour mixture and mix well.
Add water and mix well.
Add remaining flour and mix well.
Spoon into cupcake pan or liners.
Fill to 1/8 inch below top of liner or pan.
Bake for 20 minutes or until cupcakes pass the toothpick test.
Place on cooling rack until cool.

Filling Directions:
Put sugar, water, egg whites, and cream of tartar in a large heatproof container.
With hand mixer beat for 1 minute until blended and foamy.
Place container over a saucepan of simmering water. Container should not touch the water.
With mixer on high, beat for 12 minutes (approximately) until stiff peaks form.
Remove from heat and add vanilla.
Beat for additional 2 minutes.
Filling with thicken as it cools.
Using piping bags and icing tip, pip filling onto cool cupcakes.
Use about 1/2 cup filling per cupcake.

Topping Directions:
Place chocolate chips and oil in medium heatproof container over a saucepan of simmering water. Do not let pan touch water.
Stir often until chocolate is melted.

Holding filling topped cupcakes from the bottom, dip them into the chocolate topping.
Let excess drip off. (make sure none of the white filling shows).
Allow to cool 15 minutes on cooling rack.
Then refrigerate for at least 2 hours.
Serve cold.

1 comment:

Amy said...

I just licked the computer screen.