Christmas Pudding Hi-Hat Cupcakes

So many Christmas-inspired desserts to make, so little time. I’ve always loved how pretty Christmas Puddings looked, and was inspired by The Scran Line’s Boozy Chocolate Christmas Pudding Cupcakes. So I combined it with another type of cupcake I’ve always wanted to make, the Hi-Hat cupcake with a majestic swirl of marshmallow frosting and a chocolate coating that reminds me of my childhood McDonald’s chocolate dipped ice cream cone.
I went with my favorite chocolate cake recipe, one that I’ve reused for years. Secret ingredient: a cup of strong brewed coffee!
The marshmallow frosting is also known as the Seven Minute Frosting. It uses a meringue base that is prepared over a double boiler, and I added in vanilla pods to give it extra flavor. (Kitchen hack: place the empty vanilla pod into a jar of sugar to make vanilla sugar that you can use in your coffee, baked goods and more). It turned out soft and fluffy, but I still found the flavor a bit too one-dimensionally sweet. Too bad my sister doesn’t like mint, otherwise they would have become chocolate peppermint hi-hat cupcakes. If I were to make it again, it would also be cool to make homemade marshmallows for the hi-hat and let it set on the cupcake! And maybe it’ll taste like the Korean Chocopie 😀
Another tweak for a future run will be to use coconut oil instead of vegetable oil for the chocolate coating. That way it’ll harden even more and crack when we bite into the hi-hat, like a Magic Shell. Anyways enough of the ramblings, here’s the recipe.
Christmas Pudding Hi-Hat Cupcakes
makes 18

Black Magic Cupcakes adapted from AllRecipes

1 3/4 cups all-purpose flour
1 1/3 cup white sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract

Marshmallow frosting adapted from Martha Stewart

1 3/4 cups sugar
3 large egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
1 vanilla pod

Chocolate coating recipe adapted from Martha Stewart

2 cups chopped semisweet chocolate
3 tbsp canola or vegetable oil

To make chocolate cupcakes:

Preheat oven to 175 degree celsius (350 degrees fahrenheit). Line muffin tray with cupcake liners.

In a large bowl combine flour, sugar, cocoa, baking soda, baking powder, and salt. Make a well in the center.

Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Spoon batter into cupcake liners until three-quarters full.

Bake for 15-20 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from muffin tin and finish cooling on a wire rack.

To make frosting:

In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees fahrenheit on a candy thermometer. Remove from heat; stir in vanilla and vanilla seeds, and beat for 2 minutes more until frosting thickens.

Transfer frosting to a large pastry bag fitted with round pastry tip. Pipe on a round mound of frosting on each cupcake. If necessary, use a knife dipped in water to neaten up edges. Refrigerate while preparing the chocolate coating.

To prepare chocolate coating:

Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water. Stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.

Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Let cupcakes stand at room temperature for 15 minutes.

Decorate cupcakes with buttercream, royal icing or leftover marshmallow icing. Cover, and refrigerate for at least 2 hours more.

Serve cold. Cupcakes can be refrigerated for up to 3 days.

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