It has been WAY too long, friends. Way. To. Long.
I have about 10 posts for you as well.
I’m not going to beat around the bush. I will give you one of the stellar and most recent creations I’ve made.
And not just any cupcakes. Hi-hat cupcakes. Delish chocolate cupcakes. Delish icing piled up high. DUNKED in chocolate. OK. Enough with the ramble. On to the recipe.
Hi-Hat Cupcakes (Courtesy of Martha Stewart what what girl!)
The recipe on Martha’s site is kind of … awkward. It calls for water in the directions but water is no where to be found in the ingredient list. I disregarded the whole water thing and everything was fine.
For the batter:
- 3 ounces unsweetened chocolate, chopped
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Frosting:
- 1 3/4 cups sugar
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Chocolate Coating:
- 2 cups chopped (about 12 ounces) semisweet chocolate
- 3 tablespoons canola or vegetable oil
Preheat oven to 350 degrees with rack in center.
Place unsweetened chocolate in a medium heatproof bowl and microwave until just melted. Stir 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. Add remaining flour mixture, and mix until just incorporated.
Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about17-20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
In a large heatproof bowl, combine sugar, 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 freeze while preparing the chocolate coating.
For the chocolate coating, melt half of the chocolate with the oil in a heat proof bowl in the microwave. When the chocolate is smooth, add the rest of the chocolate until melted. Microwave for another 30 seconds if needed. 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.
Serve cold. Cupcakes can be refrigerated for up to 3 days.
Yep. I wanted to DIE after eating these. Messy and amazing. Don’t tell my trainer. 🙂