Chocolate Top Hat Cupcakes Recipe

Name: Chocolate Top Hat Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 cup Sprouted Whole Wheat Pastry Flour; 2 cups Unbleached All-purpose Flour; 1-3/4 cup Organic Cane Sugar; 1/2 cups Aristocrat Baking Cocoa; 2 teaspoons Baking Soda; 1 teaspoon Salt; 2 cups Water; 2/3 cups Canola Oil; 2 teaspoons Cider Vinegar; 1 teaspoon Vanilla Extract; _____; FOR THE ICING OR FILLING:; 1 cup Milk; 5 Tablespoons Unbleached All-purpose Flour; 1 cup Butter, Softened; 1 cup Organic Cane Sugar; 1 teaspoon Vanilla Extract

Servings: persons

FOR THE CUPCAKES:
1 cup Sprouted Whole Wheat Pastry Flour
2 cups Unbleached All-purpose Flour
1-3/4 cup Organic Cane Sugar
1/2 cups Aristocrat Baking Cocoa
2 teaspoons Baking Soda
1 teaspoon Salt
2 cups Water
2/3 cups Canola Oil
2 teaspoons Cider Vinegar
1 teaspoon Vanilla Extract
_____
FOR THE ICING OR FILLING:
1 cup Milk
5 Tablespoons Unbleached All-purpose Flour
1 cup Butter, Softened
1 cup Organic Cane Sugar
1 teaspoon Vanilla Extract

1
For the cupcakes, stir together the sprouted whole wheat pastry flour, all-purpose flour, sugar, cocoa powder, baking soda, and salt. Add the water, oil, vinegar and vanilla. Whisk well. Pour into 27 muffin tins lined with cupcake wrappers. Bake at 350u00b0F for 20 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the tins and cool on a wire rack.
2
For the icing, cook the milk and flour until thick. Cool completely. Cream the butter and sugar on high until fluffy and no longer grainy. Add the vanilla and the cooled milk mixture and beat on high again until light and fluffy.
3
Cut out the center of each cupcake with a paring knife. Keep the knife at an angle so you cut out a cone. Dollop some icing in the hole and squish the cone back on top.
4
These cupcakes are best in about 2 days, but I doubt you'll be able to wait that long.

1516

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 cup Sprouted Whole Wheat Pastry Flour, 2 cups Unbleached All-purpose Flour, 1-3/4 cup Organic Cane Sugar, and more.

Yes, Chocolate Top Hat Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Top Hat Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions