19/04/12 Hi-Hat Cupcakes - Martha Stewart Recipes

1/3www.marthastewart.com/258067/hi-hat-cupcakes

Home Page » Food » Hi-Hat Cupcakes

FIND MORE

Cupcakes recipes

Semi-sweet chocolate

recipes

Unsweetened chocolate

recipes

Rate Comments (56)

Yield

Makes 12 cupcakes

The Martha Stew art Show , May 2006

More from Food

Email Save Print

Hi-Hat Cupcakes

WATCH THE VIDEO

Actress Katey Sagal joins Martha

to make chocolate-covered hi-

hats. Part 1.

Hi-Hat Cupcakes 1

WE ALSO LOVE

(131)

This popular recipe for hi-hat

cupcakes is from the book

"Cupcakes!"

IngredientsFor The Batter

3 ounces unsweetened chocolate, chopped

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 1/4 cups sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup sour cream

For The Frosting

1 3/4 cups sugar

3 large egg whites

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

1/2 teaspoon almond extract

For The Chocolate Coating

2 cups chopped (about 12 ounces) semisweet chocolate

3 tablespoons canola or vegetable oil

Add to Shopping List

Directions

1. Preheat oven to 350 degrees with rack in center. Prepare

the batter: Place chocolate 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.

2. Meanwhile, whisk together flour, baking powder, baking

soda, and salt in a medium bowl; set aside.

3. In the bowl of an electric mixer fitted with the 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. Mix in sour

cream. 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.

QUICK CHICKEN RECIPES

Find delicious

chicken dinner

recipes, all ready in

under an hour.

Bacon-WrappedChicken TendersThai Chicken andNoodle Salad

Browse 100+Recipes

NEW FROM OUR BLOGS

today's recipe: Linguine with Turkey Sausage

and Peppers Everyday Food Blog, April 18, 2012

today's recipe: Ginger Chicken with Peaches

and Onion Everyday Food Blog, April 17, 2012

Tax Day Cure-Alls

Taste of the Test Kitchen, April 17, 2012

today's recipe: Chicken Cheesesteaks withPeppers

Everyday Food Blog, April 16, 2012

Our Six Favorite Asparagus Recipes Taste of the Test Kitchen, April 16, 2012

Like

Our Favorite Cupcakes

1 of 5

Sign In | Register Now

Enter a search term

19/04/12 Hi-Hat Cupcakes - Martha Stewart Recipes

2/3www.marthastewart.com/258067/hi-hat-cupcakes

WE'RE ALSO COOKING

Swirly Cupcakes

Chocolate Graham Cracker Cupcakes with ToastedMarshmallow

Tiramisu Cupcakes

review this recipereview this recipe

SuzyCupcake 30 Jan, 2012

Made these for a special birthday. Doubled the recipe to make sure I had plenty

they turned out perfect and were SO good! Rave reviews all around. Well worth

the extra time and effort!

wendynp 29 Jan, 2012

I couldn't figure out why the cupcakes kept sinking in the middle, until I

adjusted them for high altitude and now they turn out perfect. I use 1/16th

teaspoon less baking powder, 1 tablespoon less sugar and 1 tablespoon

more water. I bake at 375 degrees instead of 350 degrees for 15 minutes

instead of 20. I also fill the liners slightly less than called for.

rslinn 10 Jan, 2012

Which version - 2006 or 2011 - is the successful one?

RECIPE REVIEWS

see more reviewssee more reviews

SHARED ON FACEBOOK

4. 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.

5. Use a small knife to loosen any tops stuck to the pan.

Carefully invert cupcakes onto the wire rack. Turn cupcakes

right side up, and let cool completely.

6. Prepare the frosting: 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.

7. Transfer frosting to a large pastry bag fitted with a 1/2-inch

plain 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 frosting per cupcake.

Transfer cupcakes to a baking sheet, and refrigerate while

preparing the chocolate coating.

8. Prepare the 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.

9. Holding each cupcake by its bottom, dip cupcake in the

chocolate to coat frosting, allowing excess to drip off.

Transfer to a baking sheet fitted with a wire rack. Spoon

more coating around edge of cupcake and any exposed

frosting; none of the frosting should show. Let cupcakes

stand at room temperature 15 minutes.

10. Carefully remove paper liners from cupcakes, and discard.

Place cupcakes on a serving platter, and refrigerate for 30

minutes to let coating set. Cover, and refrigerate for 2

hours more. Serve cold. Cupcakes can be refrigerated for

up to 3 days.

19/04/12 Hi-Hat Cupcakes - Martha Stewart Recipes

3/3www.marthastewart.com/258067/hi-hat-cupcakes

2,500,714 Followers

Follow Martha on Tw itter

379,375 Likes

Like Martha on Facebook

Google+

Add Martha to Circles

Pinterest

Follow Martha on Pinterest

The Martha Blog

Read It Now

BROWSE THIS SITE Food Entertaining Holidays Crafts Home & Garden Pets Community Shop Television Radio Blogs

Martha Stew art Living Everyday Food Sw eepstakes & Promotions

OUR SITES MarthaStew art.com MarthaStew artWeddings.com WholeLiving.com Emerils.com

MOBILE Martha's Everyday Food iPhone App

HELP Frequently Asked Questions Contact Us Sitemap

CORPORATE Investor Relations Public Relations Community Relations Careers Martha Stew art Foundation Privacy Policy Terms of Use

PARTNERS WeddingWire.com Pingg.com Ziplist.com

ADVERTISING MSLO Media Kit MSLO Ad Portal

SUBSCRIPTIONS Magazine Subscription Center Martha Stew art Living Everyday Food Weddings Whole Living Email New sletters

© 2012 Martha Stew art Living Omnimedia, Inc. All rights reserved.