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Ingredients
- Chocolate Sour Cream Cupcakes to make 12 big tops
- FILLING
- 1 3/4 cups sugar
- 1/4 cup water
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- COATING
- 12 ounces chocolate chips
- 3 Tablespoons oil
Preparation
Step 1
Make the cupcakes. Preheat oven to 350. Line 12 muffin tins. Fill each paper liner with a generous 1/3 cup batter, to about 1/8 inch below the top of the liner. Bake just until the tops feel firm and a toothpick comes out clean, about 20 minutes. Cool for 10 minutes in the pan on a wire rack.
Filling: Put the sugar, water, egg whites, and cream of tartar in the top of a double boiler. Beat with handheld beater on high speed until opaque, white and foamy, about 1 minute. Put the bowl over the bottom of the double boiler. Beat on high until the frosting forms a stiff peak that stands straight up if you stop the eaters and lift them out of the mixture, about 12 minutes. The frosting should register about 160 degrees. Remove from the water, and add vanilla and almond extracts. Continue beating for 2 more minutes to further thicken the frosting. The filling will become firmer as it cools on the finished cupcakes.
Spoon the filling into a large pastry bag. Leaving an 1/8 inch plain edge on each cupcake, pipe a spiral of filling into a 2 inch high cone shaped mound on top of each one, using about 1/2 cup of filling per cupcake. Place the filling cupcakes on a platter and refrigerate, uncovered while you make the coating.
COATING: Holding each cupcake by its bottom, dip the top of the mound of filling in the chocolate coating, letting any excess drip off, then spoon more coating over the unfilled edge of the cupcake and over the rest of the filling to coat it; none of the white filling should show. Let the cupcakes sit at room temperature for about 15 minutes to firm the coating slightly. Refrigerate for 30 minutes to set the coating, then cover and refrigerate 2 hours before serving.