My friend Brian's birthday was a few weeks ago and as a belated gift I wanted to make him some sweet treats. I first saw these hi-hat cupcakes on Martha Stewart and they've been on my "must-make" list for quite some time. Aren't they fun and whimsical?
You can personalize hi-hats with any flavor combination you want for the cupcakes and frosting. The original recipe uses seven minute frosting, but I'm not much of a fan because it's a bit too sweet for my taste. Instead I used chocolate swiss meringue buttercream. The main thing to remember is to pipe the frosting high!
Happy Birthday B!!!
Cupcakes: Cook's Illustrated Ultimate Chocolate Cupcakes (w/o ganache filling)
Frosting: Chocolate Swiss Merginue Buttercream (see below)Chocolate Coating: Martha Stewart
Chocolate Swiss Meringue Buttercream
5 large egg whites
1 cup granulated sugar
1 tsp salt
1 tsp vanilla extract
1 lb unsalted butter cut in to pieces, at room temperature
8 ounces bittersweet chocolate, melted and cooled
Place sugar, egg whites and salt in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla extract, and beat just until combined.
Add the chocolate and beat until it's fully incorporated in to the buttercream.