These chocolate dipped cupcakes were inspired by the chocolate dipped cones my dad used to buy me at Dairy Queen. Made with a chocolate cake base, a 7 Minute Frosting and a coating of melted chocolate mixed with coconut oil, they’re a lot of fun to prepare (if you’re in the mood for a project, that is) and definitely stand out from the others. And standing out from the others is my goal for this batch of cupcakes which will be the last ones I ever get to make for Fuzz’s dance team. Sniff.
The idea for this recipe is most often credited to Elinor Klivans who called them Hi Hat Cupcakes in her book, Cupcakes. Of course given that the three components are just three basic recipes combined, it makes sense that there are many variations. For instance, you can change out the cupcake base, use whatever 7 Minute Frosting works best for you, and vary the type of chocolate and oil in the coating. For this version I used a great chocolate cupcake recipe from The Cupcake Project. Normally I would have used Cook’s Illustrated Ultimate Chocolate Cupcake as a base, but I was in the mood to try something a little different and am glad I did. They domed nicely and had a soft, tight-crumbed texture that worked beautifully with the other components. Another benefit to this recipe is that it calls for 2 lone egg yolks, so you can use the 2 leftover whites in the whipped icing.
For the 7 Minute Icing, I thought about going with my personal favorite, but the double-boiler is packed away so I opted for the Brown Eyed Baker’s recipe. Hers is similar to Martha Stewart’s but has 1/2 cup less sugar. It worked perfectly, but that doesn’t mean I won’t try a second batch using my usual 7 Minute Frosting.
For the topping I experimented with a few different types of chocolate and used good quality coconut oil instead of vegetable. For the first round I used Dove Chocolate and coconut oil. The Dove version tasted great and set up nicely when chilled, but Dove chocolate is softer and creamier than most and I probably could have skipped the coconut oil altogether because at room temperature, the topping got a little too soft. For the second round I used Guittard chocolate chips. As expected, the melted chocolate chip and coconut mixture was thicker and didn’t coat the frosting as easily, but it did work and the chocolate had soft yet still firm texture when cold and at room temp. Finally, I tried a bar of 4 oz Ghirardelli Bittersweet mixed with a tablespoon of coconut oil. That one was the best of both worlds, as it was firm when cold and at room temperature and glided easily over the frosting when dipped.
Anyhow, I should make these more often! Next up I’m going to try my friend Lisa’s idea of dipping the cupcakes in colored candy melts. Lisa made green dipped cupcakes for St. Patrick’s Day which were really cute.
Here’s the recipe as I made it. If you’re not in the mood for making the icing or dipping, at least try the cupcakes.
- 2 ounces chopped bittersweet chocolate (56 grams)
- 1 cup all-purpose flour (140 grams)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup cocoa powder, natural or Dutched (40 grams)
- 4 tablespoons unsalted butter, room temperature (57 grams)
- 1 cup granulated sugar (196 grams)
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1/2 cup + 1 tablespoon vegetable oil
- 2 teaspoons vanilla extract
- 1/3 cup sour cream (do not use low fat)
- 1/2 cup room temperature water or coffee
- 1¼ cups granulated sugar (245 grams)
- 3 large egg whites, at room temperature
- 1/4 cup water
- 1/4 teaspoon cream of tartar
- 2 teaspoons vanilla extract
- 12 ounces semisweet chocolate, finely chopped
- 3 tablespoons vegetable oil (I used coconut oil)
- Preheat oven to 350 F. Line a 12 count muffin tin with paper liners, then line a second muffin tin with only 6 liners -- you should get about 18 cupcakes with this recipe.
- Melt the chocolate in a small microwave-safe bowl using 50% power and stirring every 40 seconds or so. Let cool slightly.
- While chocolate cools, sift together flour, salt, baking soda, and cocoa powder and set aside.
- In a mixing bowl using an electric mixer, beat butter and sugar on low speed until blended. Continuing on low speed, add eggs and yolks one at a time, mixing after each addition. Scrape in the melted chocolate and mix until blended, then add the oil and vanilla and beat until smooth. Beat in sour cream.
- Add dry ingredients and water mixture alternately, in three parts, to the egg mixture, beating on lowest speed (or stirring by hand) until well blended.
- Fill cupcake liners 2/3 full and bake on center rack for about 18 to 20 minutes or until just slightly firm.
- Remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature.
- Icing: In the bowl of a stand mixer, whisk together the sugar, egg whites, water and cream of tartar. Set the bowl over a pan of barely simmering water and whisk until sugar is dissolved and the mixture reaches 160 degrees F on a thermometer. Transfer the bowl to a stand mixer fitted with a whisk attachment and beat on high speed until the frosting forms stiff peaks, about 12 to 16 minutes (mine took about 6). Add the vanilla extract and beat until combined.
- Transfer the frosting to a large pastry bag fitted with a ½-inch round decorating tip such. Pipe a high swirl of frosting onto the top of each cupcake. Keep the cupcakes chilled while you prepare the dipping chocolate.
- Make the Chocolate Coating: Combine the chocolate and oil (I used coconut) in a medium heat-proof bowl set over a saucepan of barely simmering water and stir until melted and smooth. Alternatively, you may do this in two parts using a Pyrex mixing cup, microwaving at 50% power and stirring occasionally until melted and smooth. Transfer to a small (deep) bowl, and let cool to room temperature.
- Holding each cupcake by its bottom, quickly dip each cupcake straignt into the chocolate to coat the white icing and place on a wire rack. Let the cupcakes stand at room temperature 15 minutes, then refrigerate for 30 minutes uncovered (I put mine directly in the refrigerator).