Hi Hat Cupcakes!

I am always looking for new ways to make cupcakes and always looking for the latest and greatest recipe. Well I have to say that this new cupcake is probably the best one I have made yet! The idea was inspired by Cassie from How to Eat a Cupcake. I was looking at her blog and as soon as I saw her Hi Hat cupcakes I knew I had to make them! Right that second I went into my kitchen and got to work. I had some leftover almond swiss meringue buttercream in the fridge and thought I would pair that with a devils food cupcake-and I am so glad I did! The flavors were wonderful! I love anything almond flavored and when it's paired with chocolate it's even better. I gave one to my dad and he said that these were "special" cupcakes because he thought they were so good. And I had to agree, usually I am hesitant to say that what I made was amazing but I had no humility this time. These were amazing!! I am actually contemplating making them right now after talking about them. I hope you have a change to give these a try! If you want better instructions and pictures for dipping the cupcakes visit Cassie's blog here.

Don't you just want to dive right in!?!

Devils Food Cupcakes:
1 cup flour
1/4 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/2 packed brown sugar
4 T. butter at room temp
1 egg
1 tsp vanilla
1/2 cup water
1/4 cup buttermilk

Preheat over to 350.

Sift flour, cocoa, baking soda, and salt into bowl. In another bowl, with an electric mixer on medium igh speed, beat the sugar, brown sugar, and butter until light and fluffy, 2-3 min. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined; srape down the sides of the bowl as needed. Beat on medium high speed just until no traces of flour remaing, about 30 seconds.

Divide batter evenly among muffin cups. Bake 18-20 minutes.

Almond SMBC
3 large egg whites at room temp
3/4 cup sugar
pinch of salt
1 cup unsalted butter, cut into 16 pieces at room temp
1 tsp almond flavoring

In a large, clean heatproof bowl, combine the egg whites and sugar. Set the bowl over simmer water in a saucepan (but not touching) and heat the mixture, whisking constantly, utnil the sugar has completely idssolved and the mixture is very warm to the touch (about 160 f on an instant-read thermometer), about 2 minutes. Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg whites mixture until it is fluffy, cooled to room temp, and holds stiff peaks, about 6 minutes.

With the mixture on medium-low speed, add the salt and the butter, a few pieces at a time, beating well aftert each additions, If the frosting appears to separate or is very liquid afer all the butter is added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Add the flavoring and beat until combined, scraping down the sides of the bowl as needed. Use right away.

Chocolate Coating
2 cups (12 oz) semi-sweet chocolate chips
3 tablespoons canola or vegetable oil

Put the chocolate and oil in a heatproof bowl or the top of a double boiler and place it over a pot of barely simmering water. Stir until the chocolate is just melted. Scrape it into a bowl and cool slightly, about 15 minutes.