Chocolate Hi-Hats (Cupcakes) Recipe

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Chocolate Hi-Hats (Cupcakes)
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Ingredients
19
Count
Nutrition
303
Calories
Total time
53
Minutes
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Ingredients:

Directions:

  1. Cupcakes:.
  2. Heat oven to 350 degrees and line muffin tin with paper liners.
  3. Melt chocolate in the microwave, stirring every 30 seconds, until smooth. Allow to cool.
  4. Sift together flour, baking powder, baking soda, and salt in a medium mixing bowl.
  5. In a different, larger bowl, beat together the butter and sugar for about 2 minute.
  6. Add the melted chocolate to the butter/sugar mixture, then beat in the eggs, one at a time, being sure to mix each one in separately.
  7. Stir in the vanilla, beat for 1 min until creamy.
  8. Now beat in the sour cream until no streaks are visible.
  9. Carefully add1/2 of the flour mixture, beating on low until just combined.
  10. Then beat in water and the remainder of the flour mixture until blended and smooth.
  11. Put 1/4 c batter in each liner and flatten the tops. Bake for 20 minute Allow cakes to cool on a wire rack in the pan for 10 min before inverting the pan onto the rack to cook the cupcakes completely.
  12. Filling:.
  13. Place the sugar, water, egg whites and cream of tartar into the top of a large double boiler. DO NOT HEAT THE DOUBLE BOILER YET. Beat on high speed for 1 min, until it is white and foamy.
  14. Now heat the double boiler until the water in the bottom is just simmering, and beat the mixture on high for 7 min, until stiff peaks are formed.
  15. Take the top of the double boiler off of the heat and add the vanilla and almond extracts. Continue beating for about 2 min to thicken. The filling will become firmer as it cools on the cakes.
  16. Pipe the filling in a 2 in tall spiral onto the top of the cakes (it should resemble a short ice cream cone), leaving 1/8 of an inch around the edge of the cake.
  17. Place the cakes in the refrigerator on a foil lined baking sheet until the coating is made.
  18. Coating:.
  19. Melt chocolate and oil together in a bowl, deep enough and wide enough to dip the cakes in one at a time, in the microwave, stirring every 30 seconds, until smooth. Allow to cool for 15 minutes.
  20. Dip the top of each cake into the coating, allowing the excess coating to drip off.
  21. Refrigerate the dipped cakes for 30 min to set the coating, then cover and refrigerate for a minimum of 2 hours.
  22. Serve cold.
  23. Can be refrigerated for up to 3 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 302.58 Kcal (1267 kJ)
Calories from fat 149.73 Kcal
% Daily Value*
Total Fat 16.64g 26%
Cholesterol 36.46mg 12%
Sodium 93.05mg 4%
Potassium 184.35mg 4%
Total Carbs 39.64g 13%
Sugars 29.98g 120%
Dietary Fiber 2.18g 9%
Protein 3.65g 7%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 2%
Iron 0.9mg 5%
Calcium 30.9mg 3%
Amount Per 100 g
Calories 345.86 Kcal (1448 kJ)
Calories from fat 171.15 Kcal
% Daily Value*
Total Fat 19.02g 26%
Cholesterol 41.67mg 12%
Sodium 106.36mg 4%
Potassium 210.72mg 4%
Total Carbs 45.3g 13%
Sugars 34.27g 120%
Dietary Fiber 2.49g 9%
Protein 4.18g 7%
Vitamin C 0.1mg 0%
Vitamin A 0.1mg 2%
Iron 1.1mg 5%
Calcium 35.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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