Hi-Hat Cupcakes
- 3 ounces unsweetened chocolate, chopped
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 3/4 cups sugar
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups chopped (about 12 ounces) semisweet chocolate
- 3 tablespoons canola or vegetable oil
- This recipe is vegetarian
- Cooking & Baking
- 12 ounces) semisweet chocolate, semisweet (2 cups)
- All-purpose flour (1 cup)
- Almond extract (1/2 teaspoon)
- Baking powder (1/2 teaspoon)
- Baking soda (1/2 teaspoon)
- Canola or vegetable oil (3 tablespoons)
- Chocolate, unsweetened (3 ounces)
- Cream of tartar (1/4 teaspoon)
- Salt (1/4 teaspoon)
- Sugar (3 cups)
- Vanilla (2 teaspoon)
- Dairy
- Butter, unsalted (1/2 cup)
- Sour cream (1/2 cup)
- Refrigerated
- Egg whites, large (3)
- Eggs, large (2)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published November 3, 2007 (5 years ago).
41 people saved this recipe.
