Hi Hat Cupcakes: the recipe for a sweet dessert
published on 28 June, 2017 at 11:26Ingredients
1 cup sugar
3 egg whites
2 tbsp water
½ tsp salt
¼ tsp cream of tartar
1 tsp vanilla extract
12 oz semisweet chocolate chips
2 to 3 tbsp canola oil
Prepare your chocolate cupcakes according to your favorite recipe.
In a large heatproof bowl, combine the sugar, egg whites, water, salt and cream of tartar. Using a handheld electric mixer, beat the mixture until it’s slightly foamy and the sugar is dissolved.
Set the bowl over a pan of barely simmering water. With the handheld mixer, beat on high for about 12 minutes, until the frosting is snowy white, beginning to form peaks
Add the vanilla extract, and beat for 2 minutes more, until the frosting thickens and forms stiff peaks.
Pipe a spiral of frosting into a 2-inch-high cone shape, using about ½ cup of frosting per cupcake.
Refrigerate or freeze while preparing the chocolate coating.
To prepare the chocolate coating, combine the chocolate chips and coconut oil in a medium, microwave-safe bowl. Microwave in 30-second intervals, stirring in between each interval, until the chocolate is completely melted and smooth. Transfer the melted chocolate into a 2-cup measuring cup, or a narrow and deep bowl or cup, and let cool for about 5 minutes.
Holding each cupcake by its bottom, dip each cupcake in the melted chocolate to coat the frosting completely, and allow any excess to drip off.
Allow the cupcakes to stand at room temperature for 15 minutes, or until the chocolate begins to set.
Place the cupcakes on a serving platter and refrigerate for 30 minutes to 1 hour to let the chocolate coating set completely.
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