If there is one cupcake I love to make on the weekends it is dark chocolate cupcakes topped with fluff, and dipped in dark chocolate. 
They are beyond delicious.

The taste of fluff is a kind of a mix marshmallow and meringues, it is delicious, and dipped in dark chocolate, I mean seriously need I say more.

This recipe is also available in my new baking Love Manuela ( English book) order your copy here, and get a free apron. 

HI-HAT CUPCAKES ( CHOCOLATE CUPCAKES WITH FLUFF- DIPPED IN CHOCOLATE) 

FOR THE CUPCAKES

  • 1 2/3 CUPS (200 G) ALL-PURPOSE FLOUR
  • 1/2 CUP (60 G) GOOD-QUALITY COCOA POWDER
  • 1 TEASPOON BAKING SODA
  • 1/2 TEASPOON BAKING POWDER
  • 1 TEASPOON SALT
  • 2 LARGE EGGS, ROOM TEMPERATURE
  • 1 1/4 CUPS (250 G) GRANULATED SUGAR
  • 1 TEASPOON VANILLA BEAN PASTE OR VANILLA EXTRACT
  • 3/4 CUP (170 G) MAYONNAISE (NOT LIGHT)
  • 3/4 CUP + 1 TABLESPOON (200 ML) STRONG COFFEE, ROOM TEMPERATURE

TOPPING

FLUFF, GET THE RECIPE HERE

FOR THE CHOCOLATE DRIZZLE

  • 11 OZ. (320 G) DARK CHOCOLATE (55-70% COCOA CHIPS)
  • 3 TABLESPOON VEGETABLE OIL OR COCONUT OIL

preparation

  • Watch the video above for step by step instructions.
  • Preheat the oven to 330 F° / 165
  • Line one or two, cupcake pans with 16 paper liners.
  • Sift together the flour, cocoa powder, baking soda, baking powder and salt and set aside.
  • Place eggs, sugar and vanilla extract into a mixing bowl and beat on medium speed for 5 minutes.
  • Scrape down the sides of the bowl with a silicone spatula and beat for another 5 minutes on high speed.
  • Scrape down the sides of the bowl again then add mayonnaise and mix until blended into the batter.
  • Sift in the flour mixture in two additions, alternating with the coffee and stir everything together until well blended.
  • Divide the mixture between the paper liners, and bake on the middle rack for 20-25 minutes, or until a cake tester comes out clean.
  • Transfer to a wire rack to cool.
  •  Make  “Fluff  get the recipe here;
  • Transfer frosting to two large pastry bags fitted with 1/2-inch round tips.
  • Pipe a spiral of frosting into a 2-inch-high cone shape
  • Place in the freezer for 20 minutes while you prepare the chocolate drizzle.
  • Gently melt the chocolate, stir in the oil and let cool for 15 minutes.
  • Remove the cupcakes from the freezer, Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off.
  • Transfer to a baking sheet filled with a wire rack, until the chocolate coating is set.
  • Alternatively, place the cupcakes on a wire rack and drizzle the chocolate on top.
  • enjoy!

Hope you got tempted to make these, happy baking!

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