Chocolate Hi-hat Cupcakes

These are for the ultimate sweetooth’s out there.

Decadent, rich and sweet. These are some killer chocolatey cupcakes.

11535405_10206969039011284_2087873782_o-01 11262698_10206969041691351_1712950918_o-01

These are a little fiddly but extremely fun to make.

Tips: Before you pipe in the raspberry jam, make sure the hole is big enough so you get a decent amount of jam in! It helps.

Recipe from Cupcake Jemma with a few moderations

Ingredients

BISCUIT BASE

25g butter
95g Biscuit crumbs ( I used granita by Arnotts)
2 tsp golden syrup

CUPCAKES

75g chocolate chips
175g plain flour
30g cocoa powder
100g caster sugar
1/2 tsp bicarbonate soda
pinch of salt

2 small eggs
120ml cold coffee
120ml buttermilk
105ml vegetable oil

Raspberry jam

MARSHMALLOW MERINGUE

3 egg whites
260g caster sugar
100ml golden syrup
1/4 cream of tartar
1 tsp vanilla extract
2 tbs water
Pinch of salt

CHOCOLATE COATING

280g dark chocolate
2 tbs coconut oil

Method
1, Preheat the oven to 160 degrees celsius
2. Line a 12 cupcake tin
3. Mix the crumbed biscuit, butter and golden syrup in a small bowl
4. Divide the mixture between the 12 cupcake holes and press the mixture down til flattened. Put in fridge until needed.

5. For the cupcake mixture; Sift plain flour, cocoa powder, caster sugar, bicarb, salt and chocolate chips together.
6. In a seperate and larger bowl, mix eggs, coffee, buttermilk and vegetable oil together.
7. Whisk while slowly adding the dry ingredients into the wet ingredients. Mix until just combined.
8. Pour the batter on top of the biscuit base.
9. Place in the oven for 20 minutes.

10. Once the cupcakes are cooked, let them cool completely.

11. For the meringue icing, combine egg whites, caster sugar, golden syrup, tartar, vanilla, salt and water into a sauce pan and place it over a saucepan with simmering water. (double boiler/ bain marie) .

12. Whisk while the bowl is on top of the saucepan until the mixture forms stiff peaks. (around 5- 10 minutes)
13. Once it has formed stiff peaks, take the bowl off the saucepan and continue whisking for 30 seconds.
14. Set aside.
15. Once the cupcakes are cooled, cut out a hole in the middle of the cupcake and pipe/spoon raspberry jam into the middle.
16. Pipe over the meringue mixture and let it chill in the fridge for 15 – 20min.

17. For the chocolate coating, using the same technique as the meringue (double boiler) combine chocolate and oil in a bowl and let them melt together. Be careful not to let water get inside the mixture.

18. Once melted, cool the chocolate for about 15- 20 minutes.
19. Dip the meringue cupcake into the cooled chocolate and let it set in the fridge for a minimum of 30 min – 2 hours.

11424723_10206969038171263_629619479_o-01

Seriously, these are a killer bunch.

Advertisements

One thought on “Chocolate Hi-hat Cupcakes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s