Hi hat cupcakes are on the blog, yay! I discovered them last year while I browsing the web and reading one of my favourite blogs. Molly made these supper cute hi hat strawberry cupcakes and ever since I’ve been thinking; one day I will make a chocolate and amlou version of these beauties and attempt to make them just as cute as hers!
If you are not convinced by the look of them, (it is okay...!) I can guarantee you, they taste a-ma-zing and you should definitely try them. But that is of course only if you like amlou, chocolate and caramel, but seriously who doesn't?
Hi hat cupcakes are great for countless reasons, they look adorable, have a delicious chocolate coating and a super tasty and comforting filling. So that pretty much sums up why this recipe is on the blog! Enjoy!
Amlou and Chocolate Hi Hat Cupcake with Caramel Filling
Makes 12 cupcakes
- 180 gr unsalted butter, softened
- 150 gr caster sugar
- 3 eggs
- 4 tablespoons whole milk
- 100 gr dark chocolate, melted (see notes)
- 150 gr self raising flour (see notes)
- 3 tablespoons cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 240 gr unsalted butter, softened
- 120 gr amlou
- 500 gr icing sugar
- 3 tablespoons whole milk
- 200 gr dark chocolate, chopped
- 2 tablespoons coconut oil
• Preheat oven to 180 C (350 F) and line a 12-hole muffin tin with paper cases.
• In a large bowl, use an electric whisk to beat the butter and the sugar until soft and creamy.
• In a separate medium sized bowl, mix together the eggs, the milk and the melted chocolate. Place this mixture into the butter and sugar mixture and stir to combine.
• In a separate large bowl, sift in the dry ingredients (self raising flour,cocoa powder, baking powder and salt) and transfer into the wet mixture. Mix until smooth.
• Fill the paper cases with 2/3 cup of the mixture in each cup. Use an ice cream scoop to obtain same-size cupcakes.
• Place in the warm oven and bake for 20 minutes or until a skewer inserted in the middle of a cupcake comes out clean.
• Once baked, place the cupcakes on a cooling rack and prepare the frosting.
• In a large bowl, use an electric whisk (or a stand mixer fitted with a paddle attachment), to slowly beat the butter and gradually add the sugar and the milk until smooth and fluffy. Then add the amlou and gently combine with the frosting.
• Place the chocolate and the coconut oil in a microwave-safe bowl stopping and stirring at 15 seconds intervals until smooth and creamy. Cool the chocolate until it reaches room temperature.
• Use a cupcake corer or a knife to create a well in each cupcake going no more than halfway down into the centre. Fill each well with caramel sauce (about 1 teaspoon). Using a piping bag will help obtaining a neat result.
• Pipe a tall mound of frosting on each cupcake. Place the cupcakes in the fridge for 30 minutes or until the frosting is very firm.
• To coat, place the melted chocolate into a deep large bowl/glass. Dip the frosting part of the cupcakes into the chocolate, making sure you let the excess of chocolate dripping back inside the bowl/glass once the cupcake has been dipped. Place in the fridge for 10 minutes to firm up the coating and serve.
• Directions to melt chocolate: Chop the chocolate. Place the chocolate and a few drops of water in a microwave-safe bowl stopping and stirring at 15 seconds intervals until smooth and creamy.
• Ratio to make your own self-raising flour is 1 teaspoon of baking powder for 150 gr of plain flour.