1⁄4 cup super-dark Dutch-process cocoa powder*, sifted
1⁄4 teaspoon baking powder
1⁄4 teaspoon fine sea salt
3 tablespoons whole milk, room temperature
Milk Chocolate Ganache (recipe follows)
18 chocolate wafer cookies*
Buttercream Frosting (recipe follows)
Garnish: yellow edible micro flowers**
Instructions
Preheat oven to 350°F. Spray 18 wells of a 24-well mini muffin pan with cooking spray.
In a medium bowl, whisk together sugars and melted butter until smooth and well combined. Whisk in egg until combined. Whisk in vanilla extract.
In another medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Add flour mixture to sugar mixture in 3 additions alternately with milk, beginning and ending with flour mixture, stirring after each addition just until combined.
Using a 1 1⁄2-tablespoon levered scoop, divide batter among prepared wells of muffin pan.
Bake until tops of cupcakes are dry and a wooden pick inserted into the centers comes out clean, 10 to 15 minutes. Let cool completely in pan on a wire rack. Remove cupcakes from pan.
Using a spoon or a fork, dip cupcakes into warm Milk Chocolate Ganache, coating narrow end and sides, and draining excess ganache back into bowl. While each cupcake is still on utensil, top cupcake with a wafer cookie, centering cookie. Invert onto wire racks to let set.
Place Buttercream Frosting in a piping bag fitted with a small round tip (Wilton #2). Pipe dots to create a band for each cupcake hat.
Just before serving, garnish with edible flowers, if desired.
Notes
*We used King Arthur Black Cocoa Powder and Nabisco Famous Chocolate Wafers. **We used edible flowers from Gourmet Sweet Botanicals, 800-931-7530 or gourmetsweetbotanicals.com.
Make-Ahead Tip: Cupcakes can be assembled a day in advance, placed in an airtight container, and refrigerated. Let come to room temperature and garnish with flowers just before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/chocolaty-cupcake-fedoras/