Hi-Hat Cupcakes Recipe

How to make it

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• Preheat oven to 350 degrees 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. 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, 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:
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• 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:
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• 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.