Chocolate Dipped High Hats

I will definitely be making these for the hubby this weekend, he is a choco-holic!!!

I love how pretty and elegant they look for something so simple!

But mostly, I love what they’re hiding under all that chocolate! And so will you! Enjoy!

Chocolate Dipped High Hats
Makes 12
Ingredients

FOR THE CUPCAKES
3 ounces unsweetened chocolate, chopped
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup water

FOR THE MARSHMALLOW FROSTING
1 3/4 cups sugar
1/4 cup water
3 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla

FOR THE COATING
12 ounces (1 bag) semisweet chocolate chips
3 tablespoons canola or vegetable oil

To make the cupcakes: Preheat oven to 350 degrees.

In the bowl of a standing mixer, cream the butter and sugar together. Beat in the melted chocolate until thoroughly combined and scrape the bowl. Add the eggs, one at a time, mixing completely between each one. Stir in the vanilla and sour cream; mix well, scrape the bowl, and mix for another minute.
Add half of the flour mixture and mix well. Stir in the water completely, then add the remainder of the flour and mix thoroughly. Scrape the bowl a final time to get everything completely combined.

Line a muffin pan with paper liners and fill each cup with about three tablespoons of batter.
Bake for 20 minutes, or until a toothpick inserted int he center of a cupcake comes out clean. Allow to cool completely before frosting.
To make the marshmallow frosting: In a medium bowl, combine all of the ingredients.

Place the bowl over a pan filled with about 2 inches of simmering water. With a hand mixer, whisk the mixture on high for 10 to 12 minutes, or until stiff peaks form. The mixture should be at 160 degrees. Remove the bowl from the heat and beat on high for another 2 minutes.

To mix by hand, whisk the mixture, over the simmering water, constantly, for 10 to 12 minutes, or until the mixture reaches 160 degrees. Once the mixture reaches 160 degrees, transfer it to the bowl of a standing mixer and whisk on high until stiff peaks form, about 10 minutes.

To make the coating: Combine the chocolate and oil in the top part of a double boiler or a bowl set over a pan filled with 2 inches of simmering water. Stir the mixture until it melts completely. Remove it from the heat and set aside to cool for 15 to 20 minutes.

Pipe about 1/2 cup of frosting on each cooled cupcake and coat with chocolate. Allow to stand at room temperature for 20 minutes, then transfer to the refrigerator for 30 minutes. Cover and continue chilling the cupcakes for 2 more hours.