Tie Dye Hi-Hat Cupcakes
Moist chocolate cupcakes topped with tie dye marshmallow frosting and dipped in chocolate glaze
Ingredients
Chocolate Cupcakes
- 1 cup all purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- 1 cup light brown sugar
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup hot coffee (or substitute hot water)
- sprinkles
7-Minute Frosting
- 3 egg whites
- 1 ½ cup sugar
- ¼ tsp cream of tartar
- pinch of salt
- 3 tbsp water
- 1 ½ tsp vanilla extract
- Gel food colorings: blue, yellow, pink and purple (or colors of your choice)
Chocolate Glaze
- 2 cups (12 oz) semisweet chocolate, chopped or chocolate chips
- 2 tbsp vegetable oil
- sprinkles, optional
Instructions
Chocolate Cupcakes
- Preheat the oven to 350. Line muffin pans with cupcake liners. This recipe makes 16 cupcakes.
- In a medium bowl combine the flour, cocoa, baking soda and salt. Set aside.
- In the bowl of a stand mixer mix together the oil and the sugar.
- Add the egg, egg yolk and vanilla and beat just until combined.
- Add the flour mixture in three parts, alternating with the buttermilk.
- Add the hot coffee and mix on low just until incorporated.
- Using an ice cream scoop or a spoon fill the cupcake liners about ¾ of the way full. One scoop from an ice cream scoop is the perfect amount. Bake for 18-20 minutes. Move to a cooling rack to cool completely before frosting.
- Using a spoon, the large side of a piping tip, or a cupcake corer remove some of the inside of each cupcake and fill with sprinkles.
7-Minute Frosting
- To make the frosting whisk together the egg whites, sugar, cream of tartar, salt and water in the bowl of a stand mixer (or other heatproof bowl). Set bowl over a pot of simmering water and continue to whisk 3-5 minutes until the sugar is completely dissolved. The bowl should not touch the simmering water.
- Remove from heat and transfer the bowl to your stand mixer (or use handheld mixers) and beat on high for 7 minutes or until stiff peaks form. Add vanilla and beat until combined.
- Divide the frosting into 4 bowls. Add a few drops of food coloring to each and mix. Place each color in its own piping bag.
- Spread a sheet of plastic wrap about 1 ft long on your counter or surface. Pipe a line of each color alongside each other. Fold the plastic wrap over from bottom to top to form a log. Twist the ends to seal the buttercream inside. Cut one end and place the cut side down into a piping bag with about an inch cut off (no piping tip necessary). To see how I pips swirled buttercream check out this story highlight: http://www.instagram.com/stories/highlights/17868979693703108/?hl=en
- Pipe tall swirls of frosting on each cupcake. Once frosted transfer to the freezer for 20 minutes before dipping in the chocolate glaze.
Chocolate Glaze
- While the cupcakes are freezing, prepare the chocolate glaze combine the chocolate and oil in a medium heat-proof bowl. Microwave in 30 second intervals, stirring between each until smooth (about 90 seconds total). If there are air bubbles, run the glaze through a fine mesh strainer.
- Let the glaze cool about 10 minutes or until cupcakes have been in the freezer for at least 20 minutes.
- Transfer glaze into a tall container. I used a large mug but a 2-cup measuring cup works too for dunking. You want to be able to dunk the cupcakes without hitting the bottom of the container.
- Dunk the cupcakes upside down in the glaze until all the frosting is covered. Add sprinkles to decorate. Refrigerate to set the glaze before eating.
Nutrition
Calories: 350kcal | Carbohydrates: 51g | Protein: 4.2g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 103mg | Potassium: 26mg | Fiber: 2g | Sugar: 43g
This information comes from online calculators and these figures are only estimates.
Tried this recipe?Let us know how it was!