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Chocolate Dipped Cupcakes

Hi Hat Chocolate Dipped Cupcakes are chocolate cupcakes topped with a 7 minute icing and dipped in a chocolate coating made of semisweet chocolate and coconut oil.
Prep Time30 mins
Cook Time18 mins
Total Time48 mins
Course: Dessert
Cuisine: American
Keyword: 7 Minute Icing, Chocolate Dipped, Cupcakes
Servings: 18
Author: Cookie Madness

Ingredients

  • 2 ounces bittersweet chocolate, chopped 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 plus 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

Icing

  • 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

Chocolate Coating:

  • 12 ounces semisweet chocolate finely chopped
  • 3 tablespoons vegetable oil I used coconut oil

Instructions

  • 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).

Notes

For the chocolate, I experimented with a few different kinds. First, I used 4 oz of Dove Dark and 1 tablespoon of coconut oil. This created a topping that was firm, but got a little too soft at room temperature. Dove tends to do that. For the second batch I used Guittard chocolate chips. The chocolate mixture was, as expected, thicker and didn't coat as evenly. The best results were with a mixture of melted Ghirardelli bittersweet chocolate and coconut oil. The topping solidified in the refrigerator and did not get too soft when left at room temperature.