I love these cupcakes, these chocolate cupcakes are topped with fluff.
Afterwards, they are dipped in dark lush chocolate, and btw I always eat the top first, my goodness it is so good!
I hope you will try these hi-hat cupcakes.
Hi-hat Cupcakes ( VIDEO COMING SOON)
- 1 2/3 cup (200 g) all-purpose flour
- ½ cup (60 g) good-quality cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 ¼ cup (250 g) granulated sugar
- 1 tsp vanilla extract
- ¾ cup (170 g) mayonnaise (not light)
- ¾ cup + 1 tbsp (200 ml) tepid water
- get the recipe here;
- 11 oz. (320 g) dark chocolate (55-70% cocoa solids)
- 3 tbsp. canola or rapeseed oil
- Preheat the oven to 330°F (165°C). Line one or two cupcake trays with 16 paper cases.
- Sift together the flour, cocoa powder, baking soda, baking powder and salt and set aside.
- Put the eggs, sugar and vanilla extract into a mixing bowl and beat on medium speed for 5 minutes.
- Scrape the inside of the bowl with a rubber spatula and beat for another 5 minutes, now on high speed.
- Scrape the inside of the bowl again add the mayonnaise and beat until blended into the mixture.
- Sift in the flour mixture in two additions, alternating with the water or coffee.
- Mix for a maximum of 30 seconds, or fold in with a rubber spatula.
- Divide the mixture between the paper cases, I use an ice cream scoop for this.
- Bake on the middle rack for 20-25 minutes, or until a cake tester comes out clean.
- Transfer to a wire rack to cool completely.
- Transfer the fluff to a piping bag fitted with a wide circular tip. Pipe 5-6 swirls on top of each cooled cupcake, then place in the refrigerator while you prepare the chocolate coating.
- Gently melt the chocolate, stir in the oil and let cool for 15 minutes.
- Remove the cupcakes from the refrigerator and dip the vanilla fluff topping into the melted chocolate.
- Alternatively, place the cupcakes on a wire rack and drizzle the chocolate on top.
- Let set completely.
- TIP: If you’d like to decorate with edible gold leaves, do this when the chocolate is almost set.