High Hat Strawberry Chocolate Cupcakes
Where do I start with these delicious High Hat Strawberry Chocolate Cupcakes? They are the perfect definition of a decadent dessert! The chocolate cupcakes are moist and fluffy, topped with a creamy strawberry meringue buttercream. Let's not forget about that smooth and silky chocolate shell.
Ingredients
For The Cupcakes
- 1½ cups All-purpose flour, Spooned and levelled
- 2 teaspoon Baking powder
- ¼ teaspoon Salt
- ⅔ cup Cocoa powder
- ¼ cup Oil
- ¾ cup Heavy cream
- 1 tablespoon Sour cream, Room temperature
- 4 Eggs, Room temperature
- 1 tablespoon Vanilla extract
- ¾ cup Butter, Room temperature
- 1¾ cups Granulated sugar
For The Strawberry Swiss Meringue Buttercream
- 400 grams Granulated sugar
- 400 grams Butter
- 200 grams Egg white, About 6 eggs
- 2 teaspoon Vanilla extract
- ¾ cup freeze dried strawberries
- ½ teaspoon Strawberry extract
For The Chocolate Shell
- 10 ounce Semi-sweet chocolate chips
- 2 tablespoon Shortening
Instructions
How To Make The Cupcakes
- Preheat the oven to 350°F, and line the cupcake pan with the liners, set aside.
- Start by sifting the dry ingredients, including flour, cocoa powder, Baking powder, and salt.1½ cups All-purpose flour, 2 teaspoon Baking powder, ¼ teaspoon Salt, ⅔ cup Cocoa powder
- Mix the heavy cream, oil, and sour cream in a separate bowl and set aside.¼ cup Oil, ¾ cup Heavy cream, 1 tablespoon Sour cream
- Use the paddle attachment to beat the butter and sugar until light and fluffy. Scrape the bowl as needed.¾ cup Butter, 1¾ cups Granulated sugar
- Add the eggs one at a time and mix well before adding the next addition. Add Vanilla extract.4 Eggs, 1 tablespoon Vanilla extract
- Add the dry ingredients alternating with the wet ingredients in three passes; start and finish with dry. Scoop the batter into the cupcake liners to ¾ capacity of each liner. Bake for 18-20 minutes. Let them cool down before frosting them.
How To Make The Meringue Buttercream
- Using white vinegar, wipe your dishes, bowls, spatulas, whisk attachment, and any other tools that will be in contact with the meringue.
- Separate the egg whites from the yolks. Measure the butter and put it outside the fridge.
- Start a double boiler with simmering water. Pour the egg whites and the sugar into the bowl of the stand mixer and place on the double boiler. Stir constantly until the mixture reaches 63°C/ 145°F.200 grams Egg white, 400 grams Granulated sugar
- Transfer the bowl back to the stand mixer and whisk until stiff peaks form. Stop the mixer and let the meringue cool down for a few minutes or until the sides of the bowl are not warm to the touch, about 5 minutes. Once the bowl is not warm to the touch, start whisking the meringue again and add the butter in chunks.400 grams Butter
- Meringue starts to deflate and curdle. Keep beating until all the butter is incorporated into the buttercream. Add the vanilla extract and strawberry extract.2 teaspoon Vanilla extract, ½ teaspoon Strawberry extract
- Switch to the paddle attachment. Beat the buttercream for a few minutes to remove some of the air incorporated into the cream.¾ cup freeze dried strawberries
- Pulse the freeze-dried strawberries in the food processor to have a soft powder. Mix this into the buttercream.
- Use a round piping tip to pipe the buttercream on the cupcakes, bringing the spiral to the top to have a tall high hat. Place the cupcakes in the freezer for half an hour.
How To Make The Chocolate Shell.
- Melt the chocolate in the microwave at 20-second intervals and stir the chocolate after each pass.10 ounce Semi-sweet chocolate chips
- Add the shortening and mix until melted. If you do not like shortening, use coconut oil instead. Pour the melted chocolate into a deep container- do not use a shallow dish- and dip the cupcake frosting into it, ensuring all the frosting is covered. Let the chocolate set for a few minutes, and then serve.2 tablespoon Shortening
Nutrition
Calories: 743kcalCarbohydrates: 78gProtein: 6gFat: 47gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 132mgSodium: 362mgPotassium: 374mgFiber: 4gSugar: 61gVitamin A: 1128IUVitamin C: 136mgCalcium: 74mgIron: 5mg
Tried this recipe?Let us know how it was!