Prepare to be transported to dessert heaven with these decadent Almond Mocha Hi Hat Cupcakes that will make your taste buds dance with pure delight! Imagine biting into a rich, chocolate-packed cupcake crowned with a towering swirl of almond buttercream, then dramatically dipped in a glossy chocolate ganache that creates an irresistible, show-stopping treat. These aren't just cupcakes - they're edible works of art that will have everyone begging for your secret recipe!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 cup almond buttercream frosting
- 1 cup chocolate ganache
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Mix until just combined.
- Fold in chocolate chips gently, ensuring even distribution throughout the batter.
- Fill cupcake liners about 2/3 full with batter using an ice cream scoop or large spoon.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare almond buttercream frosting by whipping butter, powdered sugar, almond extract, and milk until smooth and creamy.
- Create chocolate ganache by heating heavy cream and pouring over chopped chocolate, stirring until smooth.
- Pipe almond buttercream frosting in a tall, swirled peak on each cooled cupcake.
- Refrigerate frosted cupcakes for 15-20 minutes to set the frosting.
- Dip each chilled cupcake into the prepared chocolate ganache, coating the frosting completely.
- Return dipped cupcakes to the refrigerator to set the chocolate coating for about 10 minutes.
- Garnish with sliced almonds or chocolate shavings if desired before serving.
Tips
- Ensure all ingredients are at room temperature for the most consistent mixing and texture.
- Don't overmix the batter - this can lead to tough, dense cupcakes.
- Use an ice cream scoop for perfectly uniform cupcake sizes.
- Chill the frosted cupcakes before dipping in ganache to help the chocolate coating set quickly and smoothly.
- For the most stable frosting peak, use a sturdy piping bag with a large star tip.
- If the ganache is too thick, add a little warm cream to thin it out for easier dipping.
- Work quickly when dipping to prevent the frosting from melting.
- Store cupcakes in the refrigerator to maintain their stunning hi hat shape.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
