Tuesday, June 23, 2009

Hi-Hats!

This is absolutely one of my favorite cupcake recipes OF ALL TIME. Pretty strong statement, don't cha' think? Most people have never heard of a Hi-Hat.....but once you've had one, you'll never forget it. It's an incredibly rich combination of chocolate and marshmallow cream. (slurp) Sorry...I just drooled on the keyboard..........again. I hate when I do that.



I made them for my niece Brenna's Kindergarten Graduation yesterday. Because these were "little people" we are talking about, I made Mini Hi-Hats as they're much easier for little hands to wrap around. My sister Kathy wanted to be sure to get to the school early to get a good seat.

Nice call on that one Kath.

Anyway, these Hi-Hat cupcakes were a total hit with the kids.....I even saw a few parents jumping over kids to scoff them down. They are insane! Not the parents....the cupcakes. They are a huge crowd pleaser and people will bow down to you forever if you make them. I got the recipe from one of my favorite cookbooks called appropriately, "Cupcakes!" by Elinor Klivans.

You know I have about a thousand cookbooks, right? Well my other favorite cupcake book is called "Crazy about Cupcakes" by Krystina Castella. Do you have it?? What do you mean you don't have it? You're kidding, right??


Well it just so happens, that I have two of them, so I'm giving one away. All you have to do is leave me a comment at the end of this post and tell me what your favorite cupcake is. That's it. Contest ends this Friday, June 26th at 9pm eastern standard time. The winner will be selected (via Random.org) then posted on Saturday before noon.
So, where were we? Ah yes, so you wanna learn how to make the Hi-Hats?? Then pull up a chair and "batter up" your bowls.
Chocolate Hi-Hat 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 temp
1 1/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup water

Put the chocolate in a heatproof bowl or the top of a double boiler and place over simmering water (don't let the bottom of the bowl touch the water...or all hell will break loose) Stir until the chocolate is melted and smooth. Remove from water and set aside to cool. Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer, beat the butter and sugar until smooth and creamy. Scrape down the sides of the bowl as needed. (I said scrape not lick). Then, with the mixer on low speed, mix in the melted chocolate. Then add the eggs one at a time. Add the vanilla and beat until the mixture is creamy. Mix in the sour cream. Now add half of the flour mixture and mix it up. Add the water and continue to mix. Now add the remainder of the flour mixture. Pour into a cupcake lined cupcake or muffin pan and bake at 350 degrees for about 15 minutes (depending on your oven).

Use a toothpick inserted in the center of one of the cupcakes to test for doneness. If the toothpick comes out clean, the cupcakes are ready.



Now for the oooey, gooey stuff that goes on the top.....

Marshmallow Filling
1 and 3/4 cups sugar
1/4 cup water
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract

Put the sugar, water, egg whites and cream of tartar in a double boiler and beat with a handheld electric mixer over simmering water on high speed FOR 12 MINUTES. You heard me. You can sing for 12 minutes, or hum or recite the Declaration of Independence. (No, I'm sorry, I don't know it either.....I was just trying to be helpful) Remember......beat the living daylights out of it for 12 minutes. Trust me, it will be worth it. Oh and one more important thing. Be careful that the electric cord from the mixer isn't too close to the burner...because that would be bad. So very, very bad.

After 12 minutes, add the vanilla and beat it again for another 2 minutes. The filling should form a stiff peak when you remove the beater. If it does that.....than yahoo......it's ready.



See?? 12 minutes. Stiff peaks. Isn't it pretty??


Now, just fill a large pastry bag fitted with a number 804 tip and pipe large swirls on top of each cooled cupcake. Okay, so if you don't have a#804 tip, you can use a zip-lock bag and cut about a 1/4 inch hole in one corner. So important that the cupcakes are completely cool (or cold) before you do this because if they're not, the filling will melt off the cupcake and hit the floor. Then your dog will lick it up and probably get sick, then they'll be a vet bill somewhere......the whole thing will be a mess...I'll feel guilty, etc. So please, please make sure your cupcakes are cold first.



Once you have piped all the filling, put the cupcakes into the refrigerator to firm up. I usually wait a couple of hours before dipping them into their chocolate bath or leave them in the fridge (with a guard dog next to them) overnight.

Chocolate Dip


2 cups semi-sweet chocolate chips
3 tablespoons canola or vegetable oil


Put the chips in the top of a double boiler over simmering water and let them melt.


Stir in oil until mixture is smooth. Turn off the burner and remove the top portion of the double boiler (the portion with the chocolate in it). Put it aside to cool down. I let it sit for a good 30 minutes. Then, holding each cupcake by its bottom, dip the top of the mound of filling in the chocolate coating, letting the excess drip off. Let the cupcakes sit at room temp for about 15 minutes, then return them to the fridge in a covered container. They are at their best when they are served cold..........but between you and me, they'd taste pretty good melted on a spoon too....or scraped up from the sidewalk even. Kidding! I'm just kidding.




or am I?



Since I transport so many cupcakes, it only made sense to invest in pretty pink bakery boxes with these special cupcake inserts in them. They are invaluable!


Now, when you've finished making your Hi-Hats, you can cut one in two and sit and stare at it. And marvel at its beauty and chocolateness. (Is that a word?) Well if it isn't, it should be. Somebody get on that....but remember, you heard it here first.

My niece Brenna is one of my taste-testers.
I think she likes them.



Don't forget to tell me about your favorite cupcake!




This is my favorite cupcake.

15 comments:

KiKi said...

I have to say, my favorite is just a plain old vanilla cupcake. With chocolate or vanilla frosting...but most importantly, SPRINKLES!

Aunt Grace said...

I say I love that little smiling face, and the beautiful earings.
My favorite cup cake is all choclate with choclate fudge frosting. I break it in half, put the frosted part in the middle, spoon a little fluff on top, hide in a closet and eat it. If I could dip it in Brighams first I would!!

amandadawn said...

I've actually had this recipe in my "to-do" pile. And I *just* got my 804 tip in the mail today. I think I'll have to get on that. But I'd have to say my favorite of all time is my chocolate-cherry cupcakes (originally a cake recipe from my great grandmother) with cream cheese icing. Actually, I'd coat anything in cream cheese icing and eat it. =)

One of many cuzzins! said...

Yup...Aunt Grace got it right! It must be a Coleman thing, because I do it, my sister Peg does it, my mother Ann does it, and my daughter Mary Kate does it...break the cupcake in half, put the frosted part in the middle and bite in...yum, yum. You get the moist sweetness of the sugery icing in every bite and don't get your face & nose all covered in cream. It's the best!! My favorite is chocolate with chocolate buttercream frosting. Nothing fancy, just good ol'homemade chocolate chocolate cupcakes.

I'm glad we know where to find Aunt Grace when the fluff is missing!!
~Regina :)

One of many cuzzins! said...

Oh my...I just got into bed. I'm exhausted after working 4 days in a row - 12 hour shifts. Brutal. My back is killing me. My legs are throbbing. I close my eyes and all I can see is the back of Kathy's head sitting in the front row surrounded by empty chairs awaiting Bren's pomp & circumstance. Blah-ah-ha-ha-ha. That is such a funny image. I can't stop laughing out loud. Maybe now that I've commented on it, I'll be able to get some rest. Hee-hee-hee!!

Kristi said...

omg, I just discovered you in a comment on Pioneer Woman's site - where have you been?!?! You're hilarious! And, I've never seen anyone actually make Hi-Hat Cupcakes in REAL life so I am very impressed. I have that cupcake book but have yet to actually use any of it's recipes straight up. I did make a banana cupcake I think from there, but maybe blended it with another recipe from All Recipes dot com... who knows. I do know I made my own version of peanut butter buttercream to top them off and those were AH-Mazing! But maybe my all time favorite favorite is a plain no-yolk white cake (from a box - GASP! I know!) with working woman's whipped chocolate frosting (which of course is just melted chocolate chips and milk with a little softened butter & powdered sugar beat to death by the Kitchenaid). Anyway, I'm adding you to my feed. THANK YOU for posting real life Hi-Hats! My family will thank you, too.

Peg O. said...

Cupcakes, YUM! My favorite is chocolate with butter cream frosting. And yes, broke in half.

I have not yet tried the fluff on top, but I certainly will the next time! And I will happily enjoy it in full range of all to see. {No need to hide in the closet!}

Oh that Kathy, front and center. But who can blame her with that little cupcake of hers. I would want and unobstructed view also!

Keep on baking,

Peg

Jonathan and Janessa said...

Hi I just discovered you from the link you left on Pioneer Woman's site. I'm not a very big marshmallow fan, but those little guys do look tasty. I will be back here often.

Oh, and my favorite cupcake is probbaly a Funfetti cupcake with vanilla butter cream frosting. I know, I know, it's from a box, but they are the cupcakes my mom would always make me for my birthday parties when I was little, so it brings back a feeling of youthfulness.

Thanks for your fun blog.

Jennifer said...

Yumm! There is nothing better than chocolate and marshmallow unless it is my Mom's Carrot Cake recipe! Love to make it as cupcakes with cream cheese frosting.

Anonymous said...

Recite the Declaration for cupcakes: OKAY!!

"When in the Course of human events," SHALL I CONTINUE? "it becomes necessary for one people to dissolve" KEEP GOING? O

h Wait! You said mention your "FAVORITE" cupcake. YOU!;-) and My Mother! ;-) ... guess I learned from the best!! Just the way I Love'm...thanks Mom aka Aunt Grace for the essential lessons of life!!!! ;-) Marg

Anonymous said...

By The Way: I LOVE THE PICTURE OF KATHY!! HYSTERICAL.

(Breanna your a doll.) Marg

glutenfree4goofs said...

I love YOUR favorite cupcake! What a cutie patootie! :) I can't wait to try this recipe out. Thanks for sharing. P.S. I followed you over from PW
Jessie at Blog Schmog

EDNurseasauras said...

Mmmmmmmmmm, cupcakes.
Will you put a few in an envelope and save them for me for skating on Sunday? I don't care if they're flat.
Thanks, you're a doll.

Amie said...

I love yellow cupcakes with chocolate icing. BUT, after seeing these little gems, I may have a new one. Definitely making these SOON!

The Amazing Trips said...

Bwahahahahaha!! That picture of Kathy sitting in the auditorium ... HILARIOUS!! I'm surprised she didn't hijack your camera right away. Now that there's a blogger in the family, people will soon realize you can't turn your back for a MOMENT.

Those cupcakes look awesome. Alas, my baking skills are rotten. Or, I just don't have the ability to focus?? Whatever the case ... are you going to join us in SC next month?? I hope you do. I'll bet Aunt Grace and the SC cuzzins hope you do, too.... !!!

Oh Kathy. My gosh, that picture is hysterical!!