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‘The Big Apple’ Cupcake

1 Comment Posted by Fridaycupcakes on May 25, 2012

As I’m sure you all know, the possibilities are endless when it comes to making cupcakes – I’ve made a lot! But there’s always that one that stands out to each individual..

My personal favourite cupcake would have to be chocolate-covered hi-hats.

This cupcake goes down well with many New Yorkers, but isn’t that common in many other places. A lot of people would think that I’m talking about covering a drum set with chocolate!

I had my first Hi-hat when I visited the Big Apple and knew that I had to make sure I worked on the perfect recipe.

Hi-hats can come in different flavours besides chocolate, but in my personal opinion, chocolate wins every day.

The chocolate-covered Hi-hats are unique in the fact that they consist of a marshmallow topping, which is then covered with a coat of chocolate.

Here’s how I make them:

- Fill cupcake baking tray with your finest chocolate recipe.

- Bake for 20 minutes at 180°C.

- Put 1¾ cups of sugar, ¼ cup of water, 3 large egg whites, ¼ teaspoon cream of tartar, 1 teaspoon of vanilla extract & ½ teaspoon almond extract into a heatproof container.

- Beat with a handheld electric mixer until white & foamy (approx. 1 min).

- Place bowl over (not touching) a barely simmering pan of water.

- Beat on high speed (approx. 12 min) until mixture stands straight up if you stop the beater and lift it up. Thermometer should read around 75°C.

- Put mixture into a large pastry bag and apply spiral on top of the shorter cupcakes.

- Put 2 cups semisweet chocolate & 3 tablespoons vegetable oil into a heatproof container.

- Place bowl over (not touching) a barely simmering pan of water.

- Stir until chocolate is melted and smooth.

- Holding the base of the cupcakes, dip in chocolate then use a spoon to drip more chocolate over any missed gaps. Like so:

- Leave to cool, and then strip off paper liners.

.. And there you have it!

I’ve experimented a lot with Hi-hats and believe that this recipe is by far the best I’ve tasted. I will leave you with some inspiration for other Hi-hat cupcakes – enjoy!