I’ve been wanting to try my hand at making these for a while and thought Valentine’s was the perfect time to give these sweet mounds of goodness a whirl. I did tint the filling pink but it doesn’t show up well in the photo (it’s just a very slight tint because I don’t like using excessive amounts of food coloring).
Hi Hat Cupcakes
- 1 3/4 cup of white sugar
- 1/4 cup of water
- 3 egg whites
- 1/4 teaspoon of cream of tartar
- 1 teaspoon of vanilla
- a couple of drops of red/pink food coloring if you want to tint your frosting
For the coating:
- 2 cups of semi sweet chocolate chips
- 3 tablespoons of vegetable oil
Bake up your favorite chocolate cupcake recipe (you will need 12 for this recipe) and let cool.
To make frosting:
Put a pot of water on the stove to simmer. In a heat proof mixing bowl beat the sugar, egg whites, water and cream of tarter at high speed until foamy (about 1 minute). Place bowl over your pot of simmering water and continue to beat. Beat for another 12 minutes until stiff peaks form and a candy thermometer reads 160 degrees. Do not skimp on this! Remove from heat, add your vanilla and food coloring (if desired) and beat for another minute.
Grab a pastry bag and equip it with a large (1/2 inch) plain tip. Fill the bag with your frosting and start icing your cupcakes in a spiral pattern. Pile it as high as you want or dare! Repeat with each cupcake.
Put the frosted cupcakes in the fridge.
To make chocolate coating:
Put the chocolate chips and vegetable oil in another heat proof bowl. Put the bowl over a simmering pot of water and stir until the chocolate is melted and smooth.
Remove the chocolate from heat and allow to cool for about 10 minutes. Transfer to a container that is suitable for dunking your frosted cupcakes in. I found the famous Red Solo Cup to be perfect!
Go get your chilled cupcakes from the fridge and commence dunking! If you made your frosting correctly (you beat it the full 12 minutes and let it come to 160) it will be firm and stay put during this process. So go for it. Just grab the cupcakes by the bottom and slowly immerse into the chocolate until all of the frosting is covered. Pull the cupcake back out and allow the excess chocolate to drip a bit and you should have a perfect, glistening Hi Hat. Repeat with the remaining cupcakes and then transfer them to the fridge to let the chocolate set and harden. Enjoy!