A delectable tower of amazing chocolate cake, a white marshmallow kind of filling and a lovely chocolate topping, these hi hat cupcakes do not disappoint..!
It has been a long time since I have blogged. NO , it is not my writers block time, in fact I had to pack my bags and travel to India on a family emergency. The clutches of a deadly illness had caught one of our family members in its grips. The days were tense and time passed in a very apprehensive and worrisome state. A surgery was necessary and inevitable. However by God’s grace and the prayers of numerous well wishers, we came out whole and unscathed, witness to the power of prayers and good wishes. During this time of absence numerous readers and blogger pals wrote in wondering where I was and if all was alright. Many thanx to all of them for their support and prayers too. They are definitely Gods gift to me.
On my return to Bahrain, I was delighted and honored to know that my post Was it yesterday, Or is it today? was selected as one of the winning entries to the Close to Nature, 100% Real contest by Kissan. It was the first time I had joined in a competition and winning it was a complete thrill. My heart was light and there was a delighted smile in my eyes. Thank you to all my wonderful friends and readers who supported and voted for my post. Yipppiee..!
Let us move on to the recipe of the millennium, the one of a kind HI-HAT CUPCAKES. These cupcakes are a delight to make and a wonder to eat. These cakes are made in three stages and are a bit time consuming. Please do not get put off by the length of the procedure. They seem complicated in their making, but hey no worries. Tie up your hair and strap on your apron and get ready to bake the most delicious treat of your life.
This very popular recipe is the creation of Elinor Klivas and the recipe can be found in her book Cupcakes. This recipe got immediate attention when it was showcased by Martha Stewart on her site. This is one keeper recipe for a showstopper table idea. Follow the recipe as much as possible. If you have a cupcake recipe you love then use that for the base. Experiment with a white chocolate frosting and tint it in different colors for effect. But no matter what, Try it..!!
HI – HAT CUPCAKES
For the Cakes
- 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
- 1 3/4 cups sugar
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups chopped (about 12 ounces) semisweet chocolate
- 3 tablespoons canola or vegetable oil
- Preheat oven to 350 degrees and place a rack in the center.
- 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.
- In a separate bowl combine together flour, baking powder, baking soda, and salt . Set aside.
- Set your electric beater on medium speed and cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy.
- Reduce the speed of the beater to low and add the melted chocolate to the mixture.
- Increase the speed to medium again and beat in the eggs one at a time, beating after each addition till well combined.
- 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. Add remaining flour mixture, and mix until just incorporated.
- Fill each liner with enough batter to come 1/8 inch from top. Bake 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.
- Keep aside till the cakes are completely cool.
- In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a electric mixer, beat on high speed until foamy, for about 1 minute.
- Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, for about 12 minutes ( 160 C on a candy thermometer).
- Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
- Transfer the frosting into a disposable pastry bag fitted with a 1/2-inch plain pastry tip, basically use an icing bag with a tip with a large hole.
- 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.
- 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.
- Hold each cupcake by its bottom and dip cupcake in the chocolate to coat frosting, allowing excess to drip off.
- Transfer to a baking sheet fitted with a wire rack. Touch up the base of the cupcake so that it is fully covered with 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 was introduced to this recipe by my sister. The first time we made it, my daughter loved it. This is her must have for her birthday. Both my sister’s and daughter’s birthday falls this same week. So here is to two wonderful ladies on my radar..! Happy Birthday dearies..! God Bless..!