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Hi-Hat Cupcakes

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These silly sweets take their name seriously; from the book, Cupcakes!.

  • Yield: Makes 12 cupcakes

Source: The Martha Stewart Show, Episode 1150

Ingredients

For the Batter

  • 3 ounces unsweetened chocolate, 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, softened
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

For the Chocolate Coating

  • 2 cups chopped (about 12 ounces) semisweet chocolate
  • 3 tablespoons canola or vegetable oil

For the Frosting

  • 1 3/4 cups sugar
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Directions

  1. 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.

  2. Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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. Let cupcakes stand at room temperature 15 minutes.

  10. Carefully remove paper liners from cupcakes, and discard. 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.

Reviews Add a comment

  • ALR6579489DW
    8 JAN, 2017
    This was a whole lot of time and trouble. I made these as a trial run in making emoji cupcakes for my daughter's birthday party. Figured making these as directed, then adding candy eyes to be the chocolate ice cream (or poop) emoji... Well, they turned out very cute. But none of us liked to eat them. Hubby thought it was too sweet. Daughter and I thought they were ok. For all the trouble they were to make, definitely not a keeper...
    Reply
  • hanne_matter
    23 JAN, 2016
    can I use the frosting without chokolate
    Reply
  • MS11057802
    12 AUG, 2015
    the cake and icing turned out great but the chocolate no i melted the chocolate with 3 tablespoons canola oil in a metal bowl over pan of boiling water let it melt then poured the chocolate into a small bowl let it sit 15 mins. i dipped the first cupcake. the icing fell off the the cupcake in the chocolate. i tried again same thing the chocolate was too thick or cooled down too fast. i spent a lot of time and money making these was dissapointed. i had to plop the chocolate over icing in glops.
    Reply
  • denosbaby
    19 MAY, 2015
    I was wondering if u can make the icing a different flavor like peanut butter n how would it be done. i'm not big on almond flavoring but would like to make these. I seen someone had said they made peanut butter icing n sprinkled I think peanuts on them before the chocolate set but I don't remember where i seen it. also can I just make my simple buttercream icing? its not Italian buttercream just buttercream using powered sugar. would that be too heavy of an icing?
    Reply
  • christophercharles100
    14 APR, 2015
    I love this recipe so much. I'm gonna prepare it with the food processor I got. I have been getting a lot of compliments for this food processor and the amazing way it chops food. I'm so looking forward to trying out this recipe with precision. I've been eating too many old, over-eaten meals lately and would like some changes effected in my diet.
    Reply
  • LindsayAmundson
    8 APR, 2014
    These are delicious, BUT THE RECIPE WRONG. Do not fill the cupcakes within 1/8 inch of the top - they overflow. Not surprising, but totally annoying since the recipe says to fill them that full specifically and says it makes 12 which is a joke. I used a standard size muffin pan - maybe the used a jumbo size? You think they would test their recipes... Anyway, the cake portion of the recipe makes more like 18-20 cupcakes filled about 3/4 full so adjust your frosting and coating recipes by +50%.
    Reply
  • debra12q
    25 NOV, 2013
    mmm cupcakes...yummy! www.best-food-processor.com
    Reply
  • laurenmferguson
    22 SEP, 2013
    Most bakers / cooks would realize that you need *NEED* an electric mixer for this recipe, not me. We mixed it by hand, and while it was a great workout (20 mins or so of hand beating), I wouldn't recommend it! Also I ruined the first batch of egg whites by overheating while mixing by cooking the egg too much (yuck). Half a dozen eggs later and with biceps of steel we finally achieved peaks, and it felt like we had scaled an actual mountain. I can't wait for them to cool!
    Reply
  • Stlc
    7 JUL, 2013
    I'm planning to make this today. What is frustrating me quite a bit is that the ingredient list is just that, a long list with no distinction in which amounts of sugar, chocolate and eggs belong to which part (batter, frosting, glaze) of the recipe. Someone please update the recipe to be more clear. Cooking is a Science, specifics are needed.
    Reply
  • ZappyKins
    23 JUN, 2013
    You need to have enough room in your fridge, so plan ahead. The amoretto flavored frosting with the dark chocolate coating and cake is a flavor combination that makes life worthwhile - it is that good! I recommend serving them in a small dish with a fork, as they are quite messy to eat with your hands and you want to get a little cake, frosting and coating in each bite. It does take time to make these with the steps, waiting periods, etc., but worth it for a special occasion or friend.
    Reply