Hi-Hat cupcakes consist of a chocolate cupcake base + marshmallow frosting + chocolate shell. These cupcakes were described as 'decadent' by four cupcake eaters...so let me rewrite the cupcake equation as Hi-Hats = rich cake + sugar frosting + ganache crust = DECADENCE
None of them made it to work...sorry coworkers :-/ you'll be getting some bacon maple cupcakes in the near future!
Chocolate Sour Cream Cupcakes
from Cupcakes! by Elinor Klivans
3 oz unsweetened chocolate, finely chopped
1 cup 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 temperature
1 1/4 cups sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup room temperature water
Preheat oven to 375 F. Line a muffin pan with paper liners.
Put the chocolate in a microwave-safe bowl and heat in 30-second bursts at 50% power, stirring in between, until the chocolate is completely melted and smooth. Set aside to cool slightly.
In a medium bowl, whisk the flour, baking powder, baking soda and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. With the mixer on low, add the melted chocolate and beat to combine. Scrape down the sides of the bowl. Add the eggs, one at a time, beating to incorporate each completely before adding the next. Mix in the vanilla and beat until the batter is creamy and the color has lightened a bit, about 1 minute. Add the sour cream and mix until the white streaks disappear. Finally, with the mixer on low speed, alternately add the flour mixture and water, beginning and ending with the flour mixture, and beating just until combined.
Divide the batter evenly among the prepared liners. Bake for 15 minutes, or until the cupcakes spring back when lightly touched and a toothpick inserted in the center comes out clean. Remove the muffin pan to a wire rack and let cool for 5 minutes before removing the cupcakes from the pan to the rack to cool completely.
1 1/2 cup sugar
3 large egg whites
1/4 cup water
1/4 tsp cream of tartar
1 tsp vanilla extract
Over a double boiler, heat sugar, egg whites, water and cream of tartar over a double boil. Whisk until mixture reaches 160 degrees farenheit. Transfer to mixer, and whip until warm. Add vanilla.
Fill piping bag with 1/2 inch tip, and frost cupcakes like a soft serve ice cream cone.
Freeze for two hours.
2 cups chocolate chips of choice
2 Tbsp mild oil
Melt chocolate in microwave or over double boiler. Transfer to drinking glass (for ease of dipping). Allow to cool for 5-10 minutes and dip cupcakes.