Hi-Hat Cupcakes

• Vegetarian

• Refrigerated

  • 3 Egg whites, large
  • 2 Eggs, large

• Baking & Spices

  • 2 cups 12 ounces semisweet chocolate, semisweet
  • 1 cup All-purpose flour
  • 1/2 tsp Almond extract
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3 oz Chocolate, unsweetened
  • 1/4 tsp Cream of tartar
  • 1/4 tsp Salt
  • 3 cups Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 3 tbsp Canola or vegetable oil

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Sour cream

Found on bakerella.com