High Hat Cupcakes

If you like teacakes then you should like this recipe. It’s a cake of different textures:  crisp chocolate outer shell, enrobing  a sweet and smooth marshmallowy topping, sitting  on top of a moist chocolate sponge cake.  What more could you ask for?

Ingredients:

  • 1 batch of chocolate cupcakes
  • 1 3/4 cups sugar
  • 1/4 cup water
  • 3 large egg whites
  • 1/4 tsp cream of tartar
  • 1 1/2 tsp vanilla extract
  • 2 cups/12 oz dark chocolate
  • 3 tbsp canola/ veg oil

Method:

Link to the cake recipe: Perfectly Chocolate Cupcakes.

For the meringue:

1. Put the sugar, water, egg whites and cream of tartar in a heatproof bowl and beat with an electric mixer on high speed until opaque, white, and foamy, about 1 min.

2. Set the bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 mins; frosting should register 160°f /71°c

3. Remove from the heat; stir in the vanilla extracts and beat for 2 mins until frosting thickens. The filling will become firmer as it cools on the cupcakes.

Pour the mixture into a pastry bag and pipe the icing onto the cakes.

Put the cupcakes in freezer for several hours or overnight.

Melt the chocolate and mix in the oil. Allow to cool a little then dip the cupcakes into the melted chocolate coating all of the meringue mixture. Then leave to set and enjoy!

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