Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp pure vanilla extract
- 1 cup boiling water
- 24 cupcakes liners
- 3 cups chocolate chips for coating
- 1/2 cup vegetable oil for coating
- 3 cups whipped cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions:
Warm the oven up to 350F 175C and put cupcake liners in 24 of the muffin tins
Mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl
Mix the dry ingredients together with the eggs, buttermilk, oil, and vanilla extract until everything is well mixed
Add the hot water and stir until the batter is smooth
It is going to be thin, but that's okay
Fill up each cupcake liner about two thirds of the way to the top with batter
Bake for 18 to 22 minutes, or until you can stick a toothpick in the middle and it comes out clean
After taking the cupcakes out of the oven, let them cool for 10 minutes in the pan
Then, move them to a wire rack to cool all the way down
To make the chocolate coating, melt the chocolate chips and vegetable oil in a bowl that can go in the microwave and stir them together until the mixture is smooth
Cover the tops of each cupcake with melted chocolate and let the extra chocolate drip off
After you put on the chocolate, wait about 10 minutes
Whip the cream in a different bowl until it starts to get thicker
Powdered sugar and vanilla extract should be added and whipped in until stiff peaks form
Put the whipped cream in a piping bag that has a big star tip on it
Cover the chocolate coating on top of each cupcake with a big swirl of whipped cream that you piped on
You can add more melted chocolate to the whipped cream if you want to make it look nicer
Serve your tasty Hi-Hat cupcakes and enjoy them!
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