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Hi Hat cupcakes -- chocolate covered meringue frosting on chocolate cupcakes,
Hi Hat Cupcakes: http://www.bakerella.c... Sunday, September 19, 2010 Hi Hat Cupcakes I did it. I finally made them. Hi Hat Cupcakes have consumed my cupcake thoughts since I first saw their tall chocolate dipped tops online after I started blogging. But, I have to tell you, I’ve been nervous to make them. They scare me. I knew for sure I would screw them up and end up with a melted mess. But this weekend, I tried them. Mainly because I tasted my very first one a couple of weeks ago. Seeing them in person fueled my fascination. So I decided to use the only recipe I remembered seeing. It’s from Martha Stewart.com and it did not disappoint. > Update: I just realized this recipe is also from the book, Cupcakes! by Elinor Klivas - Confused it with Martha’s Cupcake book in her online description. Why I don’t have this one already, I don’t know. < Chopped chocolate. A perfect way to start. I really liked this cupcake recipe. It’s great topless, too. But even better with the frosting. I used a disposable pastry bag with an Ateco #807 tip. Basically one with a huge round opening. If I had paid attention to the directions beforehand I don’t know if I would have been as eager to get started. 12 minutes later and a candy thermometer in check to make sure the frosting formed stiff peaks at the right temperature. Yikes. Actually, it never made it to just the right temp, but after 12 minutes… I was over holding the hand mixer. So I took a leap of faith it would work and piped it on the cupcakes… as tall as I could get it. The cupcakes went in the freezer while I prepared for the scary part. The dipping. You’d think this part would be smooth sailing. But I was skeptical. I mean look at all that thick white frosting. It’s definitely going to melt when I cover it in chocolate. Melted heavy chocolate. Right?! One bag of semi-sweet chocolate. I used the mini chips. And melted them in the microwave with three tablespoons of vegetable oil. Tasty. Melt them on medium-low in 30 second intervals and stir in between until melted and smooth. Then wait a few minutes to make sure the chocolate isn’t hot. Now, take a deep breath and grab one of the cupcakes from the freezer. Turn it upside down and slowly submerge the entire top in melted chocolate. Okay, here goes… A little more…… More… Keep going… I’m closing my eyes. Now… take a deep breath and lift it out. Holy cupcakes… it worked. It totally completely worked. And it’s beautiful. Use a toothpick to touch up any spots at the base of the cupcake that may not have been covered… controlling your excitement… And then go again. And again… And again. We’re having fun now. If you use a small, deep bowl, it will make the dipping easier. The one I used was a cup leftover from Easter egg decorating. Mini hi hats anyone? Aside from the obvious first impression *wink wink*… these are amazing. Place the dipped cupcakes in the freezer for a few minutes to let the chocolate harden and then refrigerate until ready to eat. You want to see inside don’t you. I did too. Oh my. I’m still amazed. Don’t be afraid to make some.
I love chocolate dipped ice cream cones so this dounds amazing!!! High hat cupcakes--frosted chocolate cupcakes with a hardened chocolate hat.
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These look delicious...photo only...but looks like a vanilla cupcake with melted chocolate glaze and blueberry garnish.