Making these chocolate-covered raspberry hi-hat cupcakes is like creating art. A thin, gently crunchy dark chocolate shell covers a fluffy cloud that is the raspberry-flavoured marshmallow meringue, and moist gluten free chocolate cupcakes complete what is essentially a piece of cupcake heaven.
Pre-heat the oven to 355ºF (180ºC) and line a 12-hole cupcake tin with cupcake liners.
If you're worried about your cupcakes sticking to their liners, brush the insides of the cupcake liners with some vegetable oil or melted coconut oil.
In a bowl, cream together the softened unsalted butter and granulated sugar.
Add the eggs, one at a time, mixing well after each addition.
Sift together the gluten free flour, cocoa powder, salt, xanthan gum, baking powder and baking soda, and add them to the butter+sugar+egg mixture. Mix well until there are no flour clumps.
Add the instant coffee + milk mixture, and stir well until you get a smooth cupcake batter.
Using a spoon or ice cream scoop, transfer the cupcake batter into the cupcake liners so that each liner is ~2/3 - 3/4 full.
Bake in the pre-heated oven at 355ºF (180ºC) for 20 - 22 minutes until an inserted toothpick comes out clean and the cupcakes feel springy to the touch.
Allow to cool.
To make the raspberry reduction:
In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.
Pass the raspberry mixture through a sieve to remove the seeds and skin.
Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 4 tbsp.
Allow to cool.
Mix the egg whites, granulated sugar and cream of tartar in a heat-proof bowl, and set the bowl above a pot of simmering water.
Heat the meringue mixture with constant stirring until it reaches 150ºF (65ºC) and the sugar has melted.
Heating the egg whites to this temperature makes them safe for eating.
Transfer the heated meringue mixture into a stand mixer (or use a hand mixer) and whisk the mixture for 5 - 7 minutes, until it reaches room temperature and forms glossy peaks. Do not over-whisk as you can lose some of the fluffiness.
Add the cooled raspberry reduction and mix briefly until you get a fluffy frosting with an even light pink colour.
Using a piping bag and a big round nozzle, pipe the raspberry Swiss meringue on top of the cooled chocolate cupcakes.
Freeze the cupcakes for 15 - 20 minutes. In the mean time, melt the dark chocolate together with coconut oil, and transfer the melted chocolate into a mug.
The mug should be deep enough so that you can dip all of the frosting into the melted chocolate at once. Note also that 7 oz (200 g) chocolate is more than you'll actually need (you'll have plenty left over), but you need that amount to be able to dip the cupcakes properly.
Dip the frosting part of the chilled cupcakes into the melted chocolate, allow any excess to drip away and allow the chocolate to set.
The chocolate-covered raspberry hi-hat cupcakes keep well in a closed container in a cool dry place (even a fridge!) for 3 - 4 days.