Chocolate-Covered Hi-Hatsfrom The Cupcake Deck by Elinor Klivans
Cupcakes:3 ounces unsweetened chocolate, chopped
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup water
Filling1 3/4 cups sugar
1/4 cup water
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Coating2 cups (12 ounces) semisweet chocolate chips or chopped semisweet chocolate
3 tablespoons canola or vegetable oil
Makes 12 cupcakes
This and many other wonderful recipes may be found in
The Cupcake Deck
by Elinor Klivans from Chronicle Books
Position a rack in the middle of the oven. Preheat the oven to 350°F. Line 12 muffin tin cups with paper cupcake liners.
Make the cupcakes:
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until blended, about 2 minutes. On low speed, mix in the melted chocolate. On medium speed, add eggs one at a time, mixing until each is blended. Add vanilla and beat about 1 minute. Mix in the sour cream until no white streaks remain. On low speed, add half of the flour mixture, mixing to incorporate it. Mix in the water. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth.
Fill each paper liner with 1/3 cup of batter, to about 1/8 inch below the top of the liner. Bake just until the top feels firm and a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto a wire rack and let cool completely.
Make the filling:
Spoon the filling into a large pastry bag fitted with a large plain pastry tip or a large plastic freezer bag with a 1/2-inch-long hole cut in one corner. Leaving a is-inch plain edge on each cupcake, pipe a spiral of filling into a 2-inch-high cone-shaped mound on top of each one, using about 1/2 cup of filling per cupcake. Place the filled cupcakes on a platter and refrigerate, uncovered, while you prepare the coating.
Make the chocolate coating:
Holding each cupcake by its bottom, dip the mound of filling in the chocolate coating, letting any excess drip off, then spoon more coating over the unfilled edge of the cupcake and over the rest of the filling to coat completely. Let sit for 15 minutes.
Return the cupcakes to the platter, refrigerate for about 30 minutes to set the coating, then cover and refrigerate for at least 2 hours. Serve cold.
Copyright © 2007 Epicurean.com & Chronicle Books
All rights reserved