This Hi Hat Chocolate Cupcake is a delicious dessert that will make you addicted. After tasting one, you cannot resist them! You should decide to do them if you want to impress everybody because they look fabulous for a fancy party or other special occasions.

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Ingredients fot the batter:
  • 195 g (1 1/2 cup) flour
  • 280 g (1 1/4 cup) sugar
  • 60 g (1/2 cup) cocoa
  • 1 teaspoon baking powder
  • a pinch of salt
  • 160 ml (2/3 cup) vegetable oil
  • 240 ml (1 cup) sour cream or full fat yogurt
  • 1 teaspoon vanilla extract
  • 2 eggs
Ingredients for the frosting:
  • 550 g (2 1/2 cups) sugar
  • 6 egg whites, at room temperature
  • 125 ml (1/2 cup) water
  • 1 teaspoon vanilla extract
Ingredients for the chocolate coating:
  • 200 g dark chocolate, 45 % cocoa
  • 5 teaspoons of butter
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Method:

Hi Hat Chocolate Cupcakes

  1. Mix the flour with sugar, cocoa, salt and baking powder
  2. Separately, mix the oil with the sour cream. Beat the eggs using a whisk and then add the oil and sour cream mixture
  3. Use a big bowl to combine the two compositions then slowly add the flour mixture and mix using an electric mixer.
  4. Preheat the oven at 170 C.
  5. Take 1 tablespoon from the batter and put it into the cupcakes pan. Leave 1 cm space in each cupcake form. Bake them for 20-25 min.
  6. When ready, let them cool down completely.

Frosting and Coating

  1. In a stainless steel bowl, mix the ingredients: water, vanilla extract and sugar.
  2. Using the bain marie technique ,place the egg whites on medium heat for 3 to 5 minutes, and keep mixing them.
  3. Take them from the heat and continue  beating them for another 15 min.
  4. Use a pastry bag fitted with a round large tip to pipe . Place it in the center of the cupcake ,and just squeeze the bag, so you can create the first layer. Then stop and make the second layer the same way.This time release a smaller quantity than before, pull up and release the foam to create the next layer, repeat this for 3,4 times.
  5. Place the cupcake in the fridge for 2 hours.
  6. Melt the chocolate using  the bain marie technique and add  5 teaspoons of butter. Pour the chocolate into a small and tall pot. Let it cool a little, for about 15 min, mixing from time to time.
  7. Take one cupcake at a time and put it into chocolate so that the whole top is covered in it .Place them on a platter and put them back into the fridge for at least 2 hours, so that the chocolate will harden
  8. You can store the Egg Foam Chocolate Cupcakes in the fridge for about 3 days.
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