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NAUGHTY CUPCAKES: Chocolate Hi-Hat Surprise Cupcakes

By Jen De Guzman Rolfe

Naughty cupcakes: not just for the holidays, and not just if you’ve been naughty…

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THE BEST “HI-HAT” cupcake recipe and information comes from Martha Stewart (links to http://www.marthastewart.com/951452/hi-hat-cupcakes), so I’m not going to reinvent the wheel here. But, if you know me, you know I have to do my own little tweaks to something I already love. So, just what makes these cupcakes so naughty? It’s a few special ingredients:

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You’ll end up with a cupcake with a lovely depth of flavour, as well as layers of wonderful textures.

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So I actually didn’t use Martha’s cupcake recipe; I halved my normal salted dark chocolate espresso & soured cream cake recipe( links to http://www.jensjustdesserts.co.uk/2012/08/22/jens-salted-dark-chocolate-espresso-soured-cream-cake-recipe). I chopped up the chilies very fine and added them to the batter. You just want a hint of chilli instead of a hot, spicy cake. Bake at 180 degrees Celsius for 20 minutes.

Then, this is how you create the heart-shaped cone in the middle of the cupcake: use a sharp knife to cut out a cone shape.

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Pull out the cone, then cut the top off. You will use this to cover the hole back up.

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Have your caramel and popping candy ready, and be sure to remember which tops go with which cupcakes, so they fit properly.

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Fill each hole with caramel – about 3/4 way full, then add your popping candy, then another layer of caramel on top.

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Replace the cupcake tops.

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Then, make your marshmallow frosting as per Martha Stewart’s Hi-Hat Cupcake recipe.

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Now this part is fun!

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Be sure you pour your melted chocolate glaze into a taller/deeper glass jug or bowl. If you use a shallow bowl, it won’t be deep enough to dip your whole hi-hat.

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Then, dip, bab, DIP!

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You don’t actually have to dip the entire marshmallow top in, as some of the chocolate will drip down. Your dipped hi-hat cupcake should then look like this:

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&Decorate as you wish.

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You can eat it straight away, whilst the chocolate is still gooey. Yum! Hope you enjoy your naughty cupcakes… and the special holiday season.

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Author Bio

Jen De Guzman Rolfe, is an ex-pat Californian foodie now based in the UK and is the owner of Jen’s Just Desserts. Please visit her website at http://www.jensjustdesserts.co.uk/.

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