Hi-hat cupcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Rich chocolate cupcakes. Dreamy Swiss meringue. Snappy chocolate shell. Put it all together, and you get some magic.
Ingredients
  • CUPCAKES:
  • 2 oz. unsweetened chocolate
  • 1 oz. semisweet chocolate
  • ¾ c. flour
  • ½ t. baking powder
  • ½ t. baking soda
  • ¼ t. salt
  • ½ c. butter, room temperature
  • ¾ c. sugar
  • 2 egg yolks (reserve whites for meringue)
  • 1 t. vanilla
  • ½ c. sour cream
  • ¼ c. water
  • MERINGUE:
  • 2 egg whites
  • ¼ c. sugar
  • ¼ t. cream of tartar
  • ½ t. vanilla
  • CHOCOLATE SHELL:
  • 8 oz. semisweet or dark chocolate, chopped or chips
  • 2 T. neutral oil
Instructions
  1. Make the cupcakes: Line a 12-cup muffin tin with cupcake liners and preheat the oven to 350 F.
  2. Melt the chocolates together over a double boiler or in the microwave. Set aside to cool.
  3. In a medium bowl, stir together the dry ingredients.
  4. In the bowl of an electric mixer, cream the butter and sugar until light in color. Add the yolks and mix until fully combined. Add the vanilla and sour cream.
  5. Stir in half of the flour mixture until mostly combined. Mix in the water, then follow with the rest of the flour mixture. Mix just until combined.
  6. Divide the batter evenly among the prepared muffin cups. Bake for 20-22 minutes, until the tops feel firm. Let cool.
  7. Make the meringue: Combine all ingredients in the bowl of an electric mixer. Heat over a double boiler, whisking constantly, until the mixture reaches 120 degrees F (if you don't have a thermometer, wait until the mixture starts to steam).
  8. Transfer to the mixer and whisk at medium speed until the egg whites reach stiff peaks and the side of the bowl is cool to the touch.
  9. Transfer the meringue to a pastry bag (or a ziploc with a corner cut off). Top each cupcake with a ridiculous pile of meringue. Chill the cupcakes in the fridge for at least two hours.
  10. Make the chocolate shell: Melt the chocolate and oil together and stir well. Hold in a bowl deep enough to accommodate the oodles of meringue. Carefully dip each cupcake into the chocolate, using a spoon to touch up the edges if necessary.
  11. Store the cupcakes in the fridge. They will keep for up to two days.
Recipe by f-chem 101 at https://www.fchem101.myerspdx.net/2015/06/hi-hat-cupcakes/