Ruby chocolate is a brand new innovation in the culinary world made from red cocoa beans, which yields a naturally pink chocolate with mild red berry flavors. In this recipe, dark chocolate cupcakes are covered with a high mound of billowy meringue frosting and then dipped in tangy ruby chocolate coating.
It’s been nearly a year since I first sampled ruby chocolate, which was invented by Barry Callebaut in 2017. It’s been my new obsession ever since, and the subject of quite a few experiments in my kitchen. You may remember this Ruby Chocolate Cheesecake from earlier this year.
In my work, I’ve found that Ruby Chocolate’s flavors shine best when closest to its pure form, such as bar or callet. For this reason it makes a fine chocolate coating for all kinds of candies and confections – and certainly for these cupcakes!
This recipe begins with a trusted and very simple one bowl chocolate cupcake recipe, which is just as it sounds. The batter is whisked in one bowl which makes it a quick fix and clean-up is easy.
The cakes are topped with fluffy marshmallow frosting, which takes a little work (and a double boiler) but the end result is so worth the effort! If you’ve ever made 7 minute frosting, then you’re already sufficiently schooled to make this recipe.
Ruby Chocolate Coating
The chocolate coating is best made in a bowl over a pot of simmering water. This ensures slow, even melting and will prevent scorching the delicate chocolate. Once it’s melted and slightly cooled, transfer it to tall cup or measure that will provide a good depth for dipping.
Even though I’ve made Hi-Hats before, I always hold my breath each time I dip a cupcake for fear of the tall mound of frosting falling off. It’s not happened yet, and I believe it’s due to my swift dipping! My advise is to dip quickly and immediately stand the cupcake upright. The frosting may wobble slightly, but should stay put.
Full disclosure: This is a messy job! Have a baking sheet lined with parchment on which to place the freshly dipped cupcakes. This gives the coating a chance to drip and settle, and the baking sheet makes it easy to transport the cupcakes to the refrigerator after they are decorated.
I can’t resist pairing edible flowers with ruby chocolate – it just feels right! I gave the cupcakes a sprinkling of dried magenta rose petals and some sparkling gold dragees, which made them pretty enough to serve at wedding showers or a bestie’s birthday soiree.
Altogether these cakes taste like the very best version of a chocolate Hostess snack cake, with an extra-large helping of marshmallow filling. The berry notes in the ruby chocolate make this confection something special to share. I hope you’ll give them a try!
Ruby Chocolate Hi-Hat Cupcakes
- Cupcake pan
- 3/4 cup 114g dark unsweet cocoa powder
- 1 1/2 cups 188g all-purpose flour
- 1 1/2 cups 300g granulated sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 eggs
- 3/4 cup 180ml hot water
- 3/4 cup 180ml heavy cream
- 3 tablespoons canola or other vegetable oil
- 2 tsp vanilla extract
- 1 3/4 cups 350g caster sugar
- 1/4 cup 60ml water
- 3 large egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Ruby chocolate coating and décors
- 2 cups 12 oz. ruby chocolate callets
- 3 tablespoons vegetable oil
- Dried edible rose petals
- Gold dragees
- Make the cupcakes: Preheat oven to 350°F. Line two muffin tins with parchment cupcake papers and set aside. Sift together cocoa, flour, sugar, baking soda, baking powder and salt into a large bowl. Add eggs, water, heavy cream, oil and vanilla. Mix with a hand held mixer until smooth. Divide batter among muffin cups, filling each half full. Bake 15-20 minutes. Let cool completely on a cooling rack before frosting.
- Make the frosting: Heat a saucepan of water over medium heat until simmering; reduce heat until water barely simmers. In a large heatproof bowl, combine the sugar, water, egg whites, and cream of tartar. Beat with a handheld mixer until foamy, about 1 minute. Set the bowl over the pan of simmering water and beat on high speed until frosting forms stiff peaks, about 12 minutes. For accuracy, frosting should register 160°F on a candy thermometer and no granules of sugar detected when you rub a bit of frosting between your fingers. Beat in vanilla extract and whip about 2 additional minutes. (Make a second batch of frosting to cover all 24 cupcakes with a tall amount of frosting.)
- Transfer the frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Pipe a mound of frosting into a high cone shape. Transfer cupcakes to a wax paper-lined baking sheet.
- Make the chocolate coating: Combine ruby chocolate and oil in a medium heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Transfer to a tall cup or glass measure. Let cool 10 minutes.
- Hold a cupcake by its bottom and quickly dip in the chocolate. Immediately turn the cupcake upright and place on the baking sheet. Repeat with remaining cupcakes. Return cupcakes to the wax paper-lined baking sheet. Allow the cupcakes to stand at room temperature 5 minutes and then sprinkle on decors. Transfer to the refrigerator and chill. Cupcakes are ready to serve when the chocolate coating has set and has a matte appearance.