Hi-Hat Cupcakes
INGREDIENTS
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Yield: 12 cupcakes
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Cupcakes:
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3 ounces unsweetened chocolate, chopped
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1 cup all-purpose flour
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1/2 cup water
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup (1 stick) unsalted butter, softened
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1 1/4 cups sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup sour cream
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Frosting:
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1/4 cup water
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1 and 3/4 cups sugar
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3 large egg whites
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1/4 teaspoon cream of tartar
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract
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Dipping Chocolate:
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2 cups chopped (about 12 ounces) semisweet chocolate *I would increase this by 50% for easier dipping, but you will have leftover chocolate
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3 tablespoons canola or vegetable oil
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