I made these heavenly treats for my annual Holiday Party! I host one every year and like to include an array of seasonal sweet treats along with my savory dishes. I will share my menu below. Ok, so I know I say this every week, but these are Oh My God Good! Try and only eat half (that’s what I tried telling myself) you will not be able to stop yourself half-way through. Plus, I’m nothing if not a finisher, I have to finish what I started!
This is one of my chocolate cupcake bases. It is so chocolaty, rich, moist and delicious! The addition of the peppermint and the dark chocolate cocoa I use is a match made in heaven! The candy-cane Swiss meringue buttercream is light and airy and marshmallow-esk. I could eat a jug of just the frosting! That is why these high-hat cupcakes are so good, because you get so much of the delicious frosting. Then, it doesn’t end there, you have the hard chocolate coating that adds another layer of flavor, texture and fun to the whole darn thing! Can you tell I’m in love?
Look at that delicious light frosting! See the pieces of crushed candy-cane in there? Yum, yum, yummy!
This year for my food table, I went with all white serve-ware with red, silver and gold accents. Again, I have my tiered serving dish, which is a must for your table, that is where I displayed these beauties.
So back to the high-hats. I got these cute festive little cupcake liners for the party.
For the frosting I went with my fav, Swiss meringue buttercream. I chose this because the light airy texture has a nice marshmallow feel and taste. I crushed candy canes pretty fine to mix into the frosting. They don’t have to be a powder, but you don’t want really large chunks in there.
For the chocolate coating, I took a short cut, and used dark chocolate candy melts. You can make your own if you want, with chopped chocolate and vegetable oil. I thought I would give myself some time back and use the coatings. Just melt them in microwave in 30 second intervals until completely smooth. I transferred mine into my crate and barrel popcorn cups. It was deep enough and wide enough to accommodate dunking and covering all that delicious frosting. Make sure though, that your cupcakes are frosted and chilled for at least two hours before dunking into the chocolate. This ensures the frosting stays in place when inverted into the warm chocolate coating.
After I dunked the cupcakes, I sprinkled a little crushed candy cane on top before the chocolate set. That’s it, let them set completely and you can store covered in the fridge for 3 days. They won’t last that long though! Now they are party ready!
Below are some of the other eats and treats I had at the party.
For the Sweet:
Caramel Chocolate Dipped Pretzels
Candy cane dark chocolate cookies
Peppermint bark
Gingerbread fudge
These adorable favors. Single serve hot cocoa mix
For the savory:
Bacon Crack
Pumpkin Cashew Dip (coming soon)
Baked Ricotta Souffle
Bacon Wrapped Water Chestnuts and Apricots (as easy as they sound)
My Meat and Cheeseboard Bites (coming soon)
Firecracker Chicken Meatballs
Needless to say, I had plenty of food!!
Also, I love to do an activity at my parties. This year, everyone took a part in decorating a gingerbread house. Thought after a few glasses of wine, the decorating would become pretty interesting!!
Earlier in the night…
End of the night…
Such good times! Be sure to try out my recipe below for these AMAZING hot chocolate high-hat cupcakes for your next shindig or celebration. Your taste buds and friends will thank you!
- Cupcakes:
- 1 and ⅓ cups ap flour
- ½ tsp. salt
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ½ cup dutch processed cocoa powder
- ½ cup unsalted butter room temp
- ¼ cup brown rice syrup
- 2 eggs room temp
- ½ cup sugar
- ¼ brown sugar
- ¼ cup buttermilk room temp
- 1 tsp. vanilla extract
- 1 tsp. peppermint extract
- ¾ cup whole milk room temp
- 1 tsp. instant espresso
- Swiss Meringue Candy Cane Buttercream:
- 5 large egg whites
- 1 ½ cups granulated sugar
- ½ tsp. salt
- 1 cup finely crushed candy canes
- 2 tsp. vanilla extract
- 4 sticks of unsalted butter cut into tablespoons – room temp
- For the cupcakes:
- In a medium bowl combine the flower, salt, baking powder, baking soda, cocoa powder, espresso and set aside.
- Pre-heat oven to 350 degrees and line a 12 cupcake pan with liners and two liners in a second pan, and set aside.
- In a separate bowl, combine, the milk, buttermilk and vanilla extract, peppermint extract and set aside.
- In the bowl of a stand mixer beat the butter until light and fluffy about 3 minutes.
- Slowly add the sugar and beat to combine, about five minutes. Scrape down side of bowl as needed.
- Add the brown rice syrup and combine until incorporated.
- Next add the eggs one at a time and beat until fully combined.
- Add one third of the dry ingredients and beat until just combined.
- Next add half of the liquid mixture and beat until combined.
- Add another third of the dry and beat to incorporate.
- Next pour in the rest of the liquid and beat until combined.
- Add the remaining dry ingredients and mix until just combined. Do not over mix.
- Fill each of liners two thirds full and bake for 16 to 18 minutes until toothpick inserted comes out with an only a few moist crumbs.
- Allow to cool in pan on wire rack. Remove from pan after 10 minutes to cool completely on rack.
- For the Frosting:
- Separate whites from yolks in the bowl of a stand mixer.
- Pour sugar in bowl with the egg whites.
- Place bowl over, not touching, a pot with simmering water.
- Whisk constantly until sugar has completely dissolved around 160 degrees. If you don’t have a candy thermometer, you can tell it’s done when you rub a little of the mixture between your fingers and it is completely smooth with no graininess. Should take about 10 minutes.
- Then return bowl to stand mixer fitted with a whisk attachment.
- Begin beating the eggs and sugar until whites are glossy and stiff peaks have formed.
- The bowl should be cool to the touch, this will take around 10 minutes.
- Next switch to the paddle attachment and beat on medium high speed.
- Add the butter slowly one piece at a time to incorporate. The mixture will look like it’s curdled, keep mixing, that is normal.
- Mix until frosting is smooth and shiny.
- Add in the vanilla extract and mix to combine.
- Next add the crushed candy canes and mix to incorporate.
- In a large pastry bag fitted with a large round tip, pipe tall swirls on the cupcakes.
- Place frosted cupcakes in fridge for at least two hours to chill.
- Melt the chocolate coating in 30 second intervals in the microwave until smooth.
- Place melted chocolate in large, deep cup, for dipping the cupcakes.
- Take chilled frosted cupcake and invert into the chocolate until all of the frosting is coated.
- Allow excess to drip off, then place on parchment paper.
- Sprinkle with crushed candy canes.
- Allow to dry and set.
- Store covered at room temp for 3 days or covered in the fridge for 5 days.
- Enjoy!
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