Here’s the recipe for Hi-Hat Cupcakes (That’s what they’re called in some parts of the US, where they’re a tradition)

They’re easy and fun, but a little time-consuming if you’re used to just slapping a little frosting on a cupcake. Worth the time and trouble, though!

Enjoy!

(By the way, I use large, room temp. eggs in this recipe)

Ingredients:

For the Chocolate Cupcake:

3 oz. unsweetened chocolate, chopped
1 c all-purpose flour
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1 stick softened unsalted butter
1 1/4 c
2 eggs
1 t vanilla
1/2 c sour creme

For the White Filling:

1 3/4 c sugar
3 egg whites
1/4 t creme of tartar
1 t vanilla
1/2 t almond extract

For the Chocolate Coating:

12 oz. semisweet chocolate pieces
3 T veggie oil

To Make Chocolate Cupake:

Preheat oven to 350 degrees.
Place chocolate for batter 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.
While chocolate cools, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
In the bowl of an electric mixer fitted with 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.
Add in sour creme.
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.
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, then tip onto cooling racks. Turn right side up to cool completely.

To Make White Filling:

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.
Transfer filling to a large pastry bag fitted with a 1/2-inch plain round 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 filling per cupcake.
Transfer cupcakes to a baking sheet, and chill well in fridge while preparing the chocolate coating.

To Make 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.

To Assemble Cupcakes:

Holding each cupcake by its bottom, dip cupcake in the chocolate to coat filling, allowing excess to drip off.
Transfer to a parchment-lined, edged baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed filling, covering completely.
Let cupcakes stand at room temperature 15 minutes, then transfer to plate or platter.
Cover platter, keeping covering away from cupcake tops, and refrigerate for at least two to two and half hours to allow filling and coating to set completely.

You can keep these in the fridge, if you have any left after setting them out. Keeping them on the counter may cause them to slosh over, especially in warm weather.

I have a fantastic recipe for these cupcakes. If you want it, I’ll post it.