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.....
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.
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!