Why You’ll Love This Recipe

• Decadent Flavor Combination: The rich chocolate pairs perfectly with the sweet and slightly tart cherry filling, creating a harmonious blend of tastes.
• Impressive Presentation: The high hat design with a glossy chocolate coating makes these cupcakes a show-stopping dessert for any occasion.
• Textural Delight: Experience the contrast between the moist cake, creamy filling, fluffy meringue, and crisp chocolate shell in every bite.
• Perfect for Celebrations: These cupcakes are an excellent choice for special events, holidays, or whenever you want to treat yourself and others to something extraordinary.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes

• All-purpose flour
• Cocoa powder
• Sugar
• Egg
• Baking powder
• Baking soda
• Salt
• Vegetable oil
• Warm water

For the Cherry Filling

• Frozen cherries
• Water
• Cognac
• Cornstarch
• Sugar
• Chocolate

For the Cream

• Water
• Sugar
• Egg whites
• Glucose
• Vanilla extract

For the Chocolate Glaze

• Dark chocolate
• Unsalted butter

Directions

1. Prepare the Cupcakes: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners. Sift together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the egg and sugar until light and fluffy, then add the vegetable oil and mix until smooth. Combine the wet and dry ingredients, adding warm water to achieve a smooth batter. Divide the batter evenly among the cupcake liners and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.

2. Prepare the Cherry Filling: Soak the frozen cherries in cognac overnight. Melt half of the chocolate and divide it among small molds or a mini cupcake tin to create a base layer; refrigerate until set. In a saucepan, bring water and sugar to a boil, then add cornstarch mixed with a teaspoon of water. Cook for 3 minutes, let it cool, and mix with the soaked cherries. Place a cherry into each chocolate mold, top with the syrup, and refrigerate until set. Once firm, cover with the remaining melted chocolate and refrigerate again until solid.

3. Prepare the Cream: In a small saucepan, combine water, sugar, and glucose. Heat over medium, stirring constantly until the sugar dissolves. Continue cooking the syrup until it reaches 242°F (117°C). Meanwhile, beat the egg whites in a clean bowl until soft peaks form. Gradually pour the hot syrup into the egg whites while continuing to beat, and mix for an additional 5-7 minutes until the meringue is thick and glossy. Add vanilla extract and mix to combine.

4. Assemble the Cupcakes: Using a knife or cupcake corer, create a hole in the center of each cooled cupcake and insert a chocolate-covered cherry. Pipe the meringue cream on top of each cupcake, forming a high peak. Refrigerate the cupcakes for at least 30 minutes to set the meringue.

5. Prepare the Chocolate Glaze: Melt the dark chocolate and stir in the unsalted butter until smooth. Allow the glaze to cool slightly. Dip the chilled, frosted cupcakes into the glaze, ensuring the meringue is fully coated. Refrigerate the cupcakes for another 30 minutes to set the chocolate shell.

Servings and Timing

• Yield: 10 cupcakes
• Prep Time: 2 hours
• Cook Time: 45 minutes
• Total Time: Approximately 2 hours and 45 minutes

Variations

• Different Fillings: Experiment with other fruit fillings like raspberry or strawberry for a new flavor profile.
• Alternative Toppings: Instead of dark chocolate, use white or milk chocolate for the glaze to suit your preference.

Storage/Reheating

• Storage: Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
• Reheating: These cupcakes are best enjoyed cold due to the chocolate shell and cream filling. If you prefer them at room temperature, let them sit out for about 15 minutes before serving.

FAQs

What are High Hat Cupcakes?

High Hat Cupcakes are characterized by a tall swirl of frosting that is dipped in a chocolate coating, creating a “hat” effect.

Can I use fresh cherries instead of frozen ones?

Yes, fresh cherries can be used. Ensure they are pitted and consider cooking them slightly to soften before soaking in cognac or cherry juice.

Is there a substitute for glucose in the cream?

Light corn syrup can be used as a substitute for glucose in the cream recipe.

How do I prevent the meringue from collapsing?

Ensure the meringue is beaten to stiff peaks and that the cupcakes are refrigerated after piping the meringue to help it set properly.

Can I make these cupcakes in advance?

Yes, you can prepare these cupcakes a day ahead. Store them in the refrigerator until ready to serve.

What type of dark chocolate is best for the glaze?

Use high-quality dark chocolate with at least 60% cocoa content for a rich and smooth glaze.

How do I achieve a smooth chocolate glaze?

Melt the chocolate slowly over low heat and stir continuously to prevent seizing. Adding butter helps achieve a glossy finish.

Can I freeze these cupcakes?

It’s not recommended to freeze these cupcakes, as the meringue and chocolate coating may not retain their texture upon thawing.

What piping tip should I use for the meringue?

A large round piping tip is ideal for creating the classic high hat swirl on top of the cupcakes.

How do I store leftover cupcakes?

Keep any leftover cupcakes in an airtight container in the refrigerator to maintain freshness and prevent the chocolate shell from melting.

Conclusion

These High Hat Chocolate Cherry Cream Cupcakes are a delightful treat that combines rich flavors and textures into a stunning presentation. Whether for a special occasion or simply to indulge your sweet tooth, this recipe is sure to impress both the eyes and the palate. Enjoy the process of baking and savoring these delectable cupcakes!

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