Hi-Hat Cupcakes

HI-HAT CUPCAKES
(makes 12 )
Cupcake
3oz semi-sweet chocolate ( 60% cacao or more)
½ c unsalted butter ( room temperature)
1 ¼ c  granulated sugar
2 large eggs
1 tsp vanilla extract
½ c sour cream
½ c cold water
1c unbleached flour
½ tsp baking soda
 ½ tsp baking powder
¼ tsp salt

 Marshmallow
2 envelopes ( Knox) unflavored gelatin ( 2 tsp per packet)
1 Tb cold water
1c Boing water
 2c granulated sugar
 1 tsp vanilla

Chocolate shell
2c semisweet chocolate chips
2 Tb coconut oil ( melted)
 
To make:
Cake:
Carefully soften chocolate in heatproof bowl in microwave. Stir till melted and smooth . cooll slightly.
Sift flour, salt, baking soda, salt and baking powder together
Beat butter and sugar together till creamy.
Add the eggs and beat well. Add the melted chocolate and vanilla and mix well. Mix in the sour cream
 Add the flour mixture and water and blend well.
Line 12 muffin cups with liners and fill each almost to the top with batter ( about 1/3 c)
Preheat oven to 350F and bake cupcakes till  tops are firm and a toothpick inserted in the center comes out pretty clean – about 25 minutes.
Cool the cupcakes on a wire rack
Marshmallow topping
Soften gelatin in cold water,  then add boiling water and stir till gelatins is dissolved. Put sugar and gelatin mixture in bowl of stand mixer and whisk until soft peaks form
 Add vanilla and beat till incorporated and  mixture  holds  its shape
Put into piping bag with ½ inch plain round tip
 Swirl marshmallow into a cone on top of each cupcake .
Put in fridge while you make the chocolate shell.
Chocolate shell
Soften chocolate chips carefully in microwave and stir till completely melted and smooth. Stir in coconut oil
Dip each cupcake - marshmallow first - into the chocolate... shake lightly to remove excess and  place on a tray to set. ( Can  also be firmed up  quickly in the fridge)

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Mmm   …   indulge!!!!