Chocolate Dipped Strawberry Hi Hat Cupcakes (Gluten Free)
INGREDIENTS
- Cooking Time: 18 minutes
- Servings: 20 cupcakes
- Preparation Time: 60 minutes
- For the Cupcakes:
- 1 cup all purpose gluten free flour
- ¾ cup granulated sugar ( I use Zulka)
- ½ tsp salt
- ¾ tsp baking soda
- 4 ounces dark or bittersweet chocolate, chopped
- ½ c cocoa powder ( not hot chocolate mix)
- ½ cup water
- ½ cup strong coffee
- 2 large eggs, room temperature
- ⅓ c coconut oil, melted
- 3 tsp white vinegar (not white wine)
- 1½ tsp vanilla extract
- For the Ganachen Filling:
- 4 ounces dark chocolate, chopped
- 4 ounces heavy cream
- ¼ c strawberry jam
- ⅓ cup fresh strawberries, finely diced
- For the Frosting:
- 3 large egg whites
- 1½ cup sugar
- ¼ tsp cream of tartar
- ¼ tsp salt
- ⅓-1/2 cup strawberry puree
- For the Chocolate Coating:
- 12 ounces dark chocolate, chopped
- 3 tbsp coconut oil
DIRECTIONS
- 1) Preheat oven to 350 Deg. F
- 2) Prepare two cupcake pans with 20 cupcake liners
- Make the Ganache:
- 1) Place the chopped dark chocolate in a small non-reactive bowl ( preferably stainless steel) and set aside.
- 2) Heat the cream until small bubbles form on the edges, but not boiling.
- 3) Pour the cream over the chopped chocolate and let sit for 5 min.
- 4) Stir until all the chocolate is melted and the mixture is very smooth.
- 5) Add in the strawberry jam and diced strawberries and stir again.
- 6) Chill until firm enough to scoop spoonfuls, about 30 minutes.
- Make the Cupcakes:
- 1) In a large bowl combine the flour, sugar, salt and baking soda. Set aside.
- 2) In a small bowl add the chopped chocolate and cocoa powder.
- 3) Heat the coffee and water until steaming and pour over the chocolate cocoa mixture, stir until all the chocolate is melted, and set aside to cool a few minutes.
- 4) In a small bowl whisk together the eggs, coconut oil, vinegar and vanilla. Add this to the chocolate mixture and mix well.
- 5) Combine the wet mixture with the flour mixture and mix until well combined.
- 6) Let sit for 5 minutes.
- 7) Scoop out 20 rounded teaspoon sized balls of the ganache and set aside.
- 8) Divide the batter between the prepared cupcake pans, about ⅔ full.
- 9) Bake for 8 minutes, the tops will still be liquidy, and quickly open the oven and without removing the pans, place one ganache ball in each of the cupcakes and push it in slightly.
- 10) Bake for 10 more minutes. Remove from the oven and let cool in the pans for 5 minutes.
- 11) Remove from the pans and let cool completely before frosting.
- Make the Frosting:
- 1) Set a pan of water over medium heat and bring to a simmer.
- 2) In a bowl of a stand mixer combine the egg whites, sugar, cream of tartar and salt.
- 3) Set the bowl over the pan of simmering water, making sure the bottom doesn’t touch and whisk the mixture for 7 minutes or until 160 Deg F on a candy thermometer.
- 4) Place the bowl on the stand mixer and whisk for 2 minutes on high using the whisk attachment.
- 5) Add in the strawberry puree one tablespoon at a time until you reach desired flavor. Whip again on high 2 minutes or until stiff peaks form.
- 6) Quickly add the frosting into a pastry bag fitted with a large round tip and pipe swirls onto the tops of the cupcakes, about 2 inches high.
- 7) Place the cupcakes in the freezer to firm up the icing.
- 8) In a double boiler or microwave, melt the chocolate and coconut oil and mix until smooth. Place in a small deep bowl.
- 9) Dip the frozen cupcakes one at a time, just enough that almost all of the frosting is dipped.
- 10) Place on a tray and repeat with remaining cupcakes.
- 11) Chill in refrigerator or freezer until ready to eat. Serve at room temperature