Prep 50 mins
Cook 3 hrs 30 mins
These pretty little cupcakes are eye and pallet pleasing, with yummy chocolate/sour cream cake bottoms and decadent chocolate covered marshmallow “hats”. Give them a try! From Woman’s Day Sept 2005
- 3 ounces unsweetened baking chocolate
- 1 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 1 1⁄4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⁄2 cup sour cream
- 1⁄2 cup water
- 1 3⁄4 cups sugar
- 1⁄4 cup water
- 3 large egg whites
- 1⁄4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon almond extract
- 2 cups semisweet chocolate, chopped
- 3 tablespoons canola oil or 3 tablespoons vegetable oil
- Heat oven to 350 degrees and line muffin tin with paper liners.
- Melt chocolate in the microwave, stirring every 30 seconds, until smooth. Allow to cool.
- Sift together flour, baking powder, baking soda, and salt in a medium mixing bowl.
- In a different, larger bowl, beat together the butter and sugar for about 2 minute.
- Add the melted chocolate to the butter/sugar mixture, then beat in the eggs, one at a time, being sure to mix each one in separately.
- Stir in the vanilla, beat for 1 min until creamy.
- Now beat in the sour cream until no streaks are visible.
- Carefully add1/2 of the flour mixture, beating on low until just combined.
- Then beat in water and the remainder of the flour mixture until blended and smooth.
- Put ¼ c batter in each liner and flatten the tops. Bake for 20 minute Allow cakes to cool on a wire rack in the pan for 10 min before inverting the pan onto the rack to cook the cupcakes completely.
- Place the sugar, water, egg whites and cream of tartar into the top of a large double boiler. DO NOT HEAT THE DOUBLE BOILER YET. Beat on high speed for 1 min, until it is white and foamy.
- Now heat the double boiler until the water in the bottom is just simmering, and beat the mixture on high for 7 min, until stiff peaks are formed.
- Take the top of the double boiler off of the heat and add the vanilla and almond extracts. Continue beating for about 2 min to thicken. The filling will become firmer as it cools on the cakes.
- Pipe the filling in a 2 in tall spiral onto the top of the cakes (it should resemble a short ice cream cone), leaving 1/8 of an inch around the edge of the cake.
- Place the cakes in the refrigerator on a foil lined baking sheet until the coating is made.
- Melt chocolate and oil together in a bowl, deep enough and wide enough to dip the cakes in one at a time, in the microwave, stirring every 30 seconds, until smooth. Allow to cool for 15 minutes.
- Dip the top of each cake into the coating, allowing the excess coating to drip off.
- Refrigerate the dipped cakes for 30 min to set the coating, then cover and refrigerate for a minimum of 2 hours.
- Serve cold.
- Can be refrigerated for up to 3 days.
It was so good everybody loved it :)