hi-hat cupcakes

I have wanted to try these cupcakes for a long time! I first saw these cupcakes three years ago on the Martha Stewart show and have thought about them ever since. They remind me of the chocolate-dipped ice cream cones my sisters and I would get at Dairy Island in Cleveland on summer evening outings with our parents. I just got a new cupcake cookbook (new to me, but I've wanted this book since it was published a few years ago) and the hi hat cupcake recipe was inside, which was a sign to me that now was the time to finally try them for myself.

They are a bit labor-intensive...but if you are willing to put in the work, these cupcakes are divine!

Here's what you'll need:

for the cupcakes:

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 (1 stick) butter, softened

1 1/4 cups sugar

2 large eggs

1 tsp vanilla extract

1/2 cup sour cream

1/2 cup water

for the filling:

1 3/4 cups sugar

3 large egg whites

1/4 tsp cream of tartar

1 tsp vanilla extract

for the coating:

2 cups semi-sweet chocolate chips

3 Tbs canola or vegetable oil

Preheat oven to 350 degrees.

Put the chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir until the chocolate is melted and smooth. Remove from the water and set aside to cool slightly.

Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and creamy, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate. On medium speed, add the eggs one at a time, mixing until each is blended into the batter. Add the vanilla and beat until the mixture looks creamy and the color has lightened slightly, about 1 minute. Mix in the sour cream until no white streaks remain. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the water. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth.

Bake cupcakes just until the tops feel firm and a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack, then remove from the pan to cool completely.

Make the filling. Put the sugar, water, egg whites, and cream of tartar in a heatproof container or the top of a double boiler with at least a 2-quart capacity and beat with a handheld electric mixer on high speed until opaque, white, and foamy, about 1 minute. Put the bowl over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler).

The top container should sit firmly over the pan of hot water; be sure to keep the cord of the electric mixer away from the burner. Beat on high speed until the frosting forms a stiff peak that stands straight up if you stop the beaters and lift them out of the mixture, about 12 minutes. The frosting should register 160 degrees Fahrenheit on a thermometer. Remove the container from the water, add the vanilla extract, and continue beating for 2 minutes to further thicken the filling. The filling will become firmer as it cools on the finished cupcakes.

Spoon the filling into a large pastry bag fitted with a large plain pastry tip or a large plastic freezer bag with a 1/2-inch long hole cut in one corner. Leaving a 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 filled cupcakes on a platter and refrigerate, uncovered, while you prepare the coating.

Make the chocolate coating. Put the chocolate and oil in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir until the chocolate is melted and smooth. Scrape the chocolate coating into a small bowl and cool slightly, about 15 minutes.

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. (You will have some chocolate coating left for another use or to pour over ice cream, but it is easier to work with a larger quantity of chocolate coating.) Let the cupcakes sit at room temperature for about 15 minutes to firm the coating slightly.

Peel off the paper liners and discard them. (This will make for a smooth chocolate-coated edge if any coating has dripped on to the paper liner.) Return the cupcakes to the platter and refrigerate for about 30 minutes to set the coating, then cover and refrigerate for at least 2 hours. Serve cold.

The cupcakes can be refrigerated for up to 3 days.

Enjoy!