I Heart High Hats - Cupcakes

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The best cupcake you'll ever eat. Moist chocolate cake topped with marshmallow and dipped in chocolate. Pure sin.

12 cupcakes

Musical Recipe Video here:
http://www.youtube.com/watch?v=f486_m5neiY

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  • 12

Ingredients

  • CAKE:
  • 3 oz. unsweetened chocolate, chopped
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 cup sour cream
  • 1/2 cup water
  • FILLING:
  • 3/4 cup plus 2 Tbsp sugar
  • 1 Tbsp corn syrup, light
  • 2 Tbsp water
  • 3 large egg whites
  • COATING:
  • 12 oz semisweet chocolate
  • 3 Tbsp canola oil

Preparation

Step 1

CAKE
Heat oven to 350.

Melt chocolate in double boiler until smooth. Set aside to cool.

In medium bowl, sift flour, baking powder, baking soda and salt. Set aside.

In an electric mixer, beat butter and sugar until creamy, about 2 minutes.

On low speed, mix in chocolate.

On medium speed add the eggs one at a time until blended.

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 the flour mixture, mixing just to incorporate it.

Mix in the water.

Mix in the remaining flour until batter is smooth.

Bake 20 minutes.

FILLING
In a small heavy saucepan, combine 3/4 cup sugar, corn syrup, and 2 Tbsp water. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

Raise heat and bring to boil. Do not stir. Boil, washing down sides with pastry brush dipped in cold water from time to time to prevent crystallizing, until candy thermometer registers 230 degrees.

In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes. Gradually add remaining 2 Tbsp sugar.

Remove syrup from heat. Place mixer on low speed and pour syrup in a steady stream down the side of the bowl containing the egg whites.

Beat on medium speed until cool, 5 - 10 minutes. Filling should be thick and shiny. Use immediately.

Spoon filling into a large pastry bag fitted with a plain tip. Leaving an 1/8 inch edge on each cupcake, pipe a spiral of filling on the top. Refrigerate, uncovered, while you prepare coating.

COATING
Melt chocolate and oil in a double boiler. Stir until smooth. Scrape the chocolate coating into a small deep bowl and cool slightly, 15 minutes.

Holding each cupcake by its bottom, dip the top mound of filling in the chocolate coating, letting the excess drip off, then spoon more coating over the unfilled edge.

Let cupcakes sit for a few minutes and then refrigerate for 30 minutes to set the coating, then cover and refrigerate for 2 hours.

Can be kept for 3 days refrigerated.

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