Hi Hat cupcakes. Recipe

Although cupcakes have never particularly caught my attention, these Hi Hat cupcakes have been something I knew I would have to do sooner or later. Those cupcakes with their mountain of chocolate covered meringue seemed irresistible to merengue fanatic like me, however it has not been until now, when I have managed to make an almost perfect meringue that lasts as freshly made for days when I have dared to make them and I can already say that they are a true delight.

The only secret for them to come out well is to make a good meringue and I assure you that if you follow my instructions to the letter you will get it without problems. Of course, you will need a kitchen thermometer that reaches 120º and a table mixer with some stirring rods. I suppose it can also be achieved without these utensils, but it will be much more difficult and laborious. Once the meringue is achieved, we will only have the crucial moment of bathing them in chocolate, but that is easier than it seems, it just takes a little decision.

Ingredients for 12 cupcakes

  • For the muffins: 200g of sugar, 200g of butter, 4 eggs, 150g of flour, 50g of cocoa powder, 2 teaspoons of chemical yeast, 4 tablespoons of milk
  • For the meringue: 250g of sugar, 100g of water, 125g of egg whites.
  • To cover: 250g of dark chocolate

How to make Hi Hat cupcakes

To make the muffins, we preheat the oven to 180º. We put 12 cupcake capsules in the holes of some muffin molds, if your capsules are rigid you do not need to put them in the molds. With a stick mixer, beat the butter with the sugar until creamy. We beat the eggs a little and add them in parts to the cream, beating well after each time.

If we see that the dough looks like cut, add a little flour and continue beating. We sift the flour with the yeast and cocoa and add it to the dough several times, alternating with the milk, mix well and distribute the mixture in the capsules without completely filling them. Bake for about 25/30 minutes. Let cool on a rack.

To make the Italian meringue, we put the water with the sugar in a saucepan, mix a little and bring to a high heat with the thermometer inside to control the temperature. We put the egg whites in the mixer bowl with the rod attachment, when the water temperature reaches 110º, we start the mixer at speed 8 (for devices with speed up to 10).

When the water temperature reaches 119º, remove from the heat, wait a few seconds and pour little by little over the whites with the machine at speed 6. When we have poured all the syrup, we continue beating at speed 4 until the bowl cools down.

A little before finishing, we add a few drops of lemon juice to make the meringue brighter. Once the meringue is cold, we fill the pastry bag with the meringue provided with a smooth and wide nozzle, and make the top on the muffins making a spiral. Melt the chocolate in the microwave or in a bain-marie, put it in a glass or another tall container and wide enough for the cupcake to enter.

We take one, turn it upside down and dip the meringue part in the chocolate, take it out, turn it over and leave it on a grid until the chocolate is solid, we repeat this process with all the cupcakes.

Processing time | 90 minutes Difficulty | Half

Tasting

These delicious Hi Hat cupcakes will please the whole family, especially children and accompanied by a glass of milk they will be a fantastic snack. Of course, give them only one at a time because calories are left over.

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