Thursday, September 30, 2010
Hi Hat Cupcakes
I saw these cupcakes on Bakerella's website and I was intrigued! They looked so rich and so chocolately that I knew I wanted to make (EAT) them!
I am always very honest on this blog and must admit something right off the bat - I will never make these again. Ever! They took me about 3 hours from start to finish and 1/2 the cupcakes didn't even turn out so I had to make an additional batch of cupcakes from a box mix so that I'd have enough cupcakes to ice. I overfilled the cupcakes a little too much so the tops overflowed and got stuck onto the pan. I tried to use a knife to loosen the tops (like the directions said) however, the edges crumbled off leaving a very unpleasant looking cupcake.
The instructions also call for you to beat the frosting with a hand held mixer for 12 minutes. I don't know about you, but that is a long time and by the time I was done making these cupcakes I was tired!
Luckily the ones that did turn out were really good and pretty cute too. My hubby's co-workers enjoyed them. I will mark this down in my book as a good baking experience but I will never make these again.
Here's a picture of the inside.
Did I mention that I will NEVER make these again?!?!? :)
Hi Hat Cupcakes
Source: www.bakerella.com and www.MarthaStewart.com
FOR THE BATTER
3 oz. unsweetened chocolate, chopped
1 c. flour
1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 c. (1 stick) unsalted butter, softened
1 1/4 c. sugar
2 large eggs
1 t. vanilla extract
1/2 c. sour cream
FOR THE FROSTING
1 3/4 c. sugar
3 large egg whites
1/4 t. cream of tartar
1 t. vanilla extract
1/2 t. almond extract
FOR THE CHOCOLATE COATING
2 c. chopped (about 12 ounces) semisweet chocolate
3 T. canola or vegetable oil
Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.
Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.
Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show.
Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.