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Mocha Cappucino Hi-Hats Recipe

  • 15servings
  • 18minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Hershey's "Perfectly Chocolate" Cupcakes (I halved this and got exactly 15)

  2. 30 regular cupcakes OR 96 mini cupcakes

  3. 2 cups sugar

  4. 1-3/4 cups all-purpose flour

  5. 3/4 cup HERSHEY'S cocoa

  6. 1-1/2 teaspoons baking powder

  7. 1-1/2 teaspoons baking soda

  8. 1 teaspoon salt

  9. 2 eggs

  10. 1 cup milk

  11. 1/2 cup vegetable oil

  12. 2 teaspoons vanilla extract

  13. 1 cup boiling water (I dissolved 1 Tbsp of instant coffee into the boiling water for half a recipe)

  14. coffee Meringue (adapted from Cupcakes! by Elinor Klivans)

  15. Makes enough for 15-18 cupcakes

  16. 1 3/4 cups granulated sugar

  17. 1/4 cup water

  18. 3 egg whites

  19. 1/4 tsp cream of tartar

  20. 1 Tbsp hot water

  21. 2 tsp instant coffee granules

  22. chocolate Coating (This makes a LOT, but you need the chocolate to be deep enough to dip all the cupcakes)

  23. 2 cups (12 oz) semi-sweet chocolate chips

  24. 3 tablespoons canola or vegetable oil

  25. Overall rating on a scale of 1-5

  26. Moistness: 5

  27. Tenderness: 5

  28. Frosting: 5

Instructions Jump to Ingredients ↑

  1. Hershey's "Perfectly Chocolate" Cupcakes Line muffin cups with paper baking cups. Heat oven to 350°F.

  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.

  3. Bake 18-22 minutes (mine were done at 17) or until toothpick inserted in the center comes out clean. Cool completely on wire rack before frosting.

  4. Coffee Meringue Put sugar, water, egg whites, and cream of tartar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks, about 7 minutes. Meanwhile, stir instant coffee into hot water until dissolved. Reduce mixer speed to low and add coffee mixture.

  5. Chocolate Coating Put the chocolate and oil in a heatproof bowl or the top of a double boiler and place it over a pot of barely simmering water. Stir until the chocolate is just melted. Scrape it into a bowl and cool slightly, about 15 minutes.

  6. http://www.howtoeatacupcake.net/2009/02/ironcupcake007-mocha-cappucino-hi-hats.html

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