Assuming that the DQ doesn’t only exist in the south (I think I’ve seen it in Ptown) most of us should remember the notorious dipped ice cream cone. You know, where they take a sugary cone, top it with sugary ice cream and then magically dip the whole thing in melty chocolate and somehow the impossible occurs and the ice cream actually stays on the cone and manages to remain “frozen” long enough for you to eat it. Well there’s been some dabbling lately in the whole dipping thing, but using cupcakes instead of ice cream cones. It’s been a long time coming – I first saw these things last November – but I finally, finally, attempted to make them.
And I succeeded!!!
I think these might possibly be the most fattening cupcakes I’ve ever created, due to the insane amount of frosting piled on top of the cupcake and the chocolately goodness that’s coating the whole damn thing, but sometimes you gotta say to hell with it! And then get up the next morning and run 8 miles. It’s a dessert – fitness balance, and I’d say these are worth every calorie.
The chocolate cupcake part comes straight from Vegan Cupcakes Take Over the World, except I added some brandy soaked strawberries and, of course, brandy to the batter, but any cupcake recipe will do. I took the chocolate coating from Bakerella’s Hi Hat recipe.
Strawberry & Chocolate Hi Hat Cupcakes
- 1 cup roughly chopped strawberries (organic preferably)
- 3 T brandy or cognac
I believe I used about 2 oz hulled strawberries, but just fill up a cup and don’t worry about the oz. Pour about 3 T brandy over the strawberries, cover with lid or plastic wrap and let them sit there for at least 30 minutes. After 30 minutes, drain as much of the brandy off as possible into a separate bowl.
- Basic Chocolate Cupcake Recipe
- 2 T brandy (from the strawberries)
Preheat the oven to 350 and make the chocolate cupcake batter as directed on the website above, but transfer 2 tablespoons of strawberry brandy to a 1/3 measuring cup and then fill the rest of it with oil instead of using an entire 1/3 cup of oil.
Once you fill the liners with batter, divide the macerated strawberries up between the 12 cupcakes, and stir them up a bit to cover with batter. You could also just mix the strawberries in with the batter and then fill the cupcake liners (that would probably be easier, though some of the strawberries would stick to the liner). Bake for about 20 minutes or until a toothpick comes out clean. Transfer to a cooling rack after they rest for about 5 minutes. Don’t worry if they sink a little bit in the middle, it’s the strawberries’ fault but nobody will notice (or care).
- 1/2 cup vegan cream cheese (about 4 oz)
- 1/2 cup vegan margarine (stick form)
- 2 tsp brandy (from the strawberries)
- 1/4 cup strawberry puree
- About 7 cups powdered sugar
Let the cream cheese and butter set out a bit to soften, then toss them into the stand mixer and cream them together. While creaming, use a small food processor or blender and puree some strawberries. I used 2 – 3 oz of strawberries and ended up with over 1/2 cup of puree (so less will do). Add the puree and brandy to the creamed butter and cream cheese. You can add all the sugar at once if you like, though you might find yourself in a cloud of powdered sugar if you do. I added it a cup or two at a time. 7 cups seems a bit much but I wanted to make sure the icing was thick enough to withstand the dipping. I also have a small bit left over so you could cut it back some but then you’d have all these weird measurements and who wants that?
Pipe the frosting onto the cooled cupcakes. Some people use a fat, round tip. I’m cheap so I just use the hole at the end of the pastry bag (seems to make sense to me). Place the cupcakes in the freezer to harden the icing.
- 10 oz semi-sweet chocolate chips
- 3 T canola oil
Bakerella used the microwave but I try to use methods other than the microwave if at all possible. If you don’t have a double boiler (like me) fill a small pan halfway full of water and heat it almost to boiling on the stove. Put the chocolate chips and oil in a bowl and set it on top of the pan of water. Stir continuously until the chocolate is all melted.
Now this is where I almost had a problem. I don’t have a lot of fairly narrow but deep containers. You need to put the melted chocolate into something that’s wide enough to fit the cupcake in but has enough depth so that the cupcake doesn’t smash into the bottom. I used a tall take out container (the kind commonly found at Thai restaurants). This was about perfect size but even then the chocolate became too low after about six dips to submerge the cupcake all the way, but a little bit of tilting (of the container) and twirling (of the cupcake) worked just fine.
So, transfer the chocolate to an appropriately sized container; you can let it cool for a minute to make sure it’s not too awfully hot. Remove the cupcakes from the freezer. Pick one up. Hold your breath. Submerge it into the chocolate. Pull it out. Breath. Let the excess chocolate dribble off. Set it down and move onto the next one.
Isn’t that fun?!?! I had extra chocolate left over so I was trying to find anything I could to dip in it. Strawberries. Pretzels. Chocolate biscotti. =) I told my husband if I had known it was this easy I would have started dipping things a long time ago. But maybe it’s best that I didn’t (you can only run so many miles in the morning).
These cupcakes were for a friend’s birthday outing so I didn’t think I was going to be able to get a picture of the cross-section. But as fate would have it I was left with one little orphan cupcake, so I split him in half this morning and grabbed my camera! I wonder if our neighbors think I’m crazy when they see me out on the roof in 40 degree weather taking pictures of cupcakes?
These cupcakes were really good. I mean really good. Everybody at the table thought they were awesome. The gooey strawberry middle reminded me of those chocolate covered cherries you see at Christmas time (which gave me an idea for another cupcake).
If you dare to dip your cupcake, let me know how it goes!!