You know those chocolate covered ice cream cones? Not straight out of the freezer, but after they’ve been out at room temperature for a while, so the chocolate is still hard but the inside ice cream is getting melty? These cupcakes are exactly like that, which is to say – delicious.
Gluten-Free Vanilla Cupcakes
Adapted from Gluten-Free Goddess
Makes 40 mini cupcakes
- 1 cup sorghum flour
- 1 cup tapioca starch
- 1 cup sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum
- 1 cup milk
- 2 eggs
- 3 tbsp butter, melted
- 1 tbsp vanilla
- 1/4 tsp vinegar
- Preheat the oven to 350F.
- In a large mixing bowl, whisk together the flour, tapioca starch, sugar, salt, baking powder and soda, and xanthan gum.
- In a separate bowl, beat the eggs, milk, melted butter, vanilla, and vinegar until combined.
- Pour the wet ingredients into the dry ingredients and combine until the mixture is smooth.
- Drop the batter into your baking pan and bake for 10 to 15 minutes, until the center is firm and slightly puffed.
- When the cupcakes are cool enough to touch, remove from the pan and transfer to a wire rack to continue cooling to room temperature.
- If making ahead of time, store in the freezer in an in airtight container with a piece of wax or parchment paper over the top to prevent freezer burn.
Adapted from Martha Stewart
Makes enough to frost 100 mini cupcakes
- 1 1/4 cups sugar
- 3 large egg whites, room temperature
- 1/4 cup water
- 1/4 tsp cream of tartar
- 1 tsp vanilla
- Beat together sugar, egg whites, water, and cream of tartar until foamy. Set bowl over a pan of barely simmering water and whisk until sugar is dissolved and mixture is warm to the touch, about 3 to 5 minutes. Transfer bowl to stand mixer fitted with a whisk attachment. Beat on high speed until frosting forms stiff peaks, about 12 to 16 minutes. Add vanilla and beat until combined.
- 24 oz. semisweet chocolate, roughly chopped
- 6 tbsp neutral flavored oil (vegetable or canola)
- Melt together chocolate and oil over double boiler until combined. Transfer to a container and let cool slightly.
- Transfer marshmallow frosting to a pastry bag fitted with a round tip. Pipe a spiral of frosting into a cone shape. Place the frosted cupcakes in freezer while you prepare the chocolate coating.
- Let the chocolate coating cool slightly before dipping the cupcakes in – if the chocolate is too hot, it’ll melt the frosting. Shake the cupcakes slightly to let the excess chocolate drip off. Return the cupcakes to the freezer to let the chocolate harden.
- Continue all cupcakes are decorated and store completed cupcakes in freezer.
Hi-hats have been on my to-bake list for quite so time now and I’m so glad I finally made them. The frosting gets really melty and soft at room temperature, but the chocolate shell stays intact, so when you bite into it, you get a nice burst of melty marshmallow, almost like ice cream.
I made these with vanilla and chocolate cupcakes, but these would be great with other options too. Perhaps a riff on an ice cream sundae – a vanilla cupcake with a cherry filling and then some sprinkles on top of the chocolate shell. I’ll save that one for the summer.
These cupcakes can be served either at room temperature or cold from the fridge. If you serve them cold, the chocolate shell will crack once you bite into it, giving way to a sweet explosion of frosting. It reminds me a lot of that awesome Magic Shell from Smucker’s. If you let them come to room temp, the chocolate will soften up slightly – it’ll still be intact, but it won’t make as much of a mess when you eat it.
Either way, this is a cupcake that’s sure to impress. I actually like them best as minis because then you can pop them in your mouth so easily. And before you know it, you’ll plow through a dozen and get a sugar high. No wait, that was me.