Chocolate-Dipped Curl-on-Top Cupcakes
Our Grandpap used to absolutely LOVE a chocolate dipped curl-on-top ice cream cone (aka soft serve) from Dairy Queen. He never called them ice cream cones…he would also say to us kids, “Want to go for a curl-on-top?” We knew exactly what he was talking about. We would pile into the car and then hold our breath as they dipped each cone, one at a time…watching breathlessly for the first ‘fatality’ as one of the ice creams would inevitably fall to its demise into the melted chocolate pool. It was so much fun and such GREAT memories.
Well, in Grandpap’s honor, we decided to make chocolate dipped curl-on-top cupcakes. We took our favorite Devil’s Food chocolate cupcake recipe and piled it high with a marshmallow meringue frosting which we then dipped in melted milk chocolate ganache. These little gems are nearly impossible to eat without getting frosting and chocolate all over your face…much like my memories of those hot summer days with Grandpap. We actually ended up using a fork to munch these beauties!
Making these is not for the faint of heart or the time constrained. We must caution you to take your time in making these…allow for the resting and cooling times or you will have an absolute mess on your hands when your frosting falls into your melted ganache! These are totally worth the effort. Recipes follow. We hope you enjoy.
Ciao for Now!
V & K
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Battinburg Cakes Chocolate-Dipped Curl-on-Top Devil’s Food Cupcakes
Yield: 36 cupcakes (about 18 cones)
- 1-1/2 cups (3 sticks) unsalted butter, room temperature
- 3/4 cup Dutch-process cocoa powder, sifted
- 3/4 cup hot water
- 3/4 cup sour cream
- 3 cups cake flour, (not self-rising), sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 18 flat-bottom cones
Preheat oven to 350 degrees.
In a medium-sized bowl, whisk together the cocoa and hot water until smooth. Whisk in sour cream until smooth and let cool. Into another medium bowl, sift together flour, baking soda, and salt; set aside.
Using the paddle attachment of an electric mixer, beat butter and sugar on medium speed until light and fluffy (about 3 to 4 minutes). Add eggs, one at a time, beating to combine after each addition. Scrape down sides of bowl as needed. Beat in vanilla extract. Turn mixer to low speed and add flour mixture in two parts, alternating with the cocoa mixture, and beginning and ending with the flour. Beat only until combined.
Place cones into holes of cupcake pans. Fill cones approximately 2/3 full with batter. Bake until a cake tester inserted in center comes out nearly clean, about 12 to 15 minutes. WATCH BAKING TIME CAREFULLY…THESE CAN EASILY OVER BAKE and dry out. Almost better to be slightly under baked.
Transfer pans to a wire rack to cool 15 minutes. Invert cupcakes onto rack. Re-invert cupcakes; let cool completely, top sides up.
Battinburg Cakes Curl-on-Top Frosting & Dipping Ganache
- 1 pound, 8 ounces semisweet chocolate, finely chopped
- 2 1/2 cups sugar
- 6 tablespoons vegetable oil
- 6 large egg whites, room temperature
- 1/2 cup water
- 1/2 teaspoon cream of tartar
- 1 tablespoon pure vanilla extract
Make the frosting: In the bowl of an electric mixer with the whisk attachment, combine sugar, egg whites, water, and cream of tartar. Whisk 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 the whisk attachment. Beat on high speed until frosting forms stiff peaks (about 12 to 16 minutes). Add vanilla and beat until combined.
Transfer frosting to two large pastry bags fitted with 1/2-inch round tips. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/3 to 1/2 cup frosting per cupcake. If you want to decorate now, sprinkles will adhere nicely before refrigerating. Transfer cupcakes to a baking sheet and refrigerate while preparing the chocolate coating. Allow the frosting to completely chill (about an hour).
Make the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a saucepan of barely simmering water. Stir until melted and smooth. Transfer to a small (deep) bowl and let cool about 15 minutes.
Dip your cupcakes: Place a wire rack onto a baking sheet. Hold each cupcake by its bottom. Invert and dip frosting-side of cupcake into the chocolate to coat. Allow excess chocolate to drip off. Place cone-side-down on the rack on the baking sheet. Let cupcakes stand at room temperature at least 15 minutes until the chocolate cools.
Refrigerate cupcakes for 30 minutes to let coating completely set. Cover and refrigerate up to 3 days. Best if served cold.