Hi Hat Chocolate Dipped Cupcakes are chocolate cupcakes topped with a 7 minute icing and dipped in a chocolate coating made of semisweet chocolate and coconut oil.
4tablespoonsunsalted butterroom temperature (57 grams)
1cupgranulated sugar196 grams
2large eggsroom temperature
2large egg yolksroom temperature
½cupplus 1 tablespoon vegetable oil
2teaspoonsvanilla extract
⅓cupsour creamdo not use low fat
½cuproom temperature water or coffee
Icing
1¼cupsgranulated sugar245 grams
3large egg whitesat room temperature
¼cupwater
¼teaspooncream of tartar
2teaspoonsvanilla extract
Chocolate Coating:
12ouncessemisweet chocolatefinely chopped
3tablespoonsvegetable oilI used coconut oil
Instructions
Preheat oven to 350 F. Line a 12 count muffin tin with paper liners, then line a second muffin tin with only 6 liners -- you should get about 18 cupcakes with this recipe.
Melt the chocolate in a small microwave-safe bowl using 50% power and stirring every 40 seconds or so. Let cool slightly.
While chocolate cools, sift together flour, salt, baking soda, and cocoa powder and set aside.
In a mixing bowl using an electric mixer, beat butter and sugar on low speed until blended. Continuing on low speed, add eggs and yolks one at a time, mixing after each addition. Scrape in the melted chocolate and mix until blended, then add the oil and vanilla and beat until smooth. Beat in sour cream.
Add dry ingredients and water mixture alternately, in three parts, to the egg mixture, beating on lowest speed (or stirring by hand) until well blended.
Fill cupcake liners ⅔ full and bake on center rack for about 18 to 20 minutes or until just slightly firm.
Remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature.
Icing: In the bowl of a stand mixer, whisk together the sugar, egg whites, water and cream of tartar. Set the bowl over a pan of barely simmering water and whisk until sugar is dissolved and the mixture reaches 160 degrees F on a thermometer. Transfer the bowl to a stand mixer fitted with a whisk attachment and beat on high speed until the frosting forms stiff peaks, about 12 to 16 minutes (mine took about 6). Add the vanilla extract and beat until combined.
Transfer the frosting to a large pastry bag fitted with a ½-inch round decorating tip such. Pipe a high swirl of frosting onto the top of each cupcake. Keep the cupcakes chilled while you prepare the dipping chocolate.
Make the Chocolate Coating: Combine the chocolate and oil (I used coconut) in a medium heat-proof bowl set over a saucepan of barely simmering water and stir until melted and smooth. Alternatively, you may do this in two parts using a Pyrex mixing cup, microwaving at 50% power and stirring occasionally until melted and smooth. Transfer to a small (deep) bowl, and let cool to room temperature.
Holding each cupcake by its bottom, quickly dip each cupcake straignt into the chocolate to coat the white icing and place on a wire rack. Let the cupcakes stand at room temperature 15 minutes, then refrigerate for 30 minutes uncovered (I put mine directly in the refrigerator).
Notes
For the chocolate, I experimented with a few different kinds. First, I used 4 oz of Dove Dark and 1 tablespoon of coconut oil. This created a topping that was firm, but got a little too soft at room temperature. Dove tends to do that. For the second batch I used Guittard chocolate chips. The chocolate mixture was, as expected, thicker and didn't coat as evenly. The best results were with a mixture of melted Ghirardelli bittersweet chocolate and coconut oil. The topping solidified in the refrigerator and did not get too soft when left at room temperature.