Hi Hat Cupcakes
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Hi Hat Cupcakes: These are so fun! Moist chocolate cake topped with a tall swirl of marshmallow frosting & dipped in chocolate. Yum!
Table of Contents
- Here’s Why You’ll Love This
- Ingredients You’ll Need
- In Photos: How to Make Hi Hat Cupcakes
- Helpful Tips & Tricks
- More Cupcake Recipes
These cupcakes have a rich chocolate cake base, topped with a delicate, sweet marshmallow frosting. The outer coating is similar to a chocolate shell you’d get on an ice cream cone.
Here’s Why You’ll Love This
- Moist & chocolate-y.
- Fluffy sweet marshmallow frosting, and plenty of it!
- Special: These hi hat cupcakes have a snappy chocolate coating that really elevates them.
Ingredients You’ll Need
- Sugar: Granulated white sugar sweetens the cupcakes as well as the marshmallow frosting. It also keeps the cupcakes moist and the topping stiff and glossy.
- Flour: A combination of cake flour and all-purpose flour ensures these cupcakes are soft yet sturdy.
- Cocoa: Unsweetened cocoa powder provides a strong hit of chocolate flavor. You can use natural cocoa or Dutch-processed.
- Leavening: Baking powder and baking soda help the cupcakes to rise in the oven.
- Salt: Carries and enhances all the flavors.
- Butter: Adds a rich flavor to the chocolate cake.
- Eggs: Enrich the cake and build its structure. Egg whites are also the main ingredient in the marshmallow topping.
- Sour cream: Keeps the cake wonderfully moist.
- Vanilla: Perfumes the cupcakes and the marshmallow with a lovely sweet fragrance.
- Cream of Tartar: Helps stabilize the egg whites so they don’t deflate. You can substitute with a few drops of lemon juice or white vinegar.
- Chocolate: The tops of the cupcakes get drenched in melted chocolate.
- Oil: Helps the chocolate to melt smoothly.
In Photos: How to Make Hi Hat Cupcakes
Step 1: Mix up the cupcake batter. This recipe utilizes the reverse creaming method so it’s practically foolproof!
Step 2: Portion it out equally between all 32 wells of the cupcake pan.
Step 3: Bake & cool completely.
Step 4: Whip egg whites, sugar, cream of tartar, salt, and vanilla together.
Step 5: Drizzle in hot sugar syrup, while continuing to whip.
Step 6: Whip on high speed until stiff and glossy.
Step 7: Pipe a tall swirl of frosting on each cupcake.
Step 8: Melt chocolate and stir in a little oil.
Step 9: Dip the top of the cupcake in chocolate to coat.
Helpful Tips & Tricks
- Piping tip: To get the same frosting style seen in these photos, use a Wilton #12 piping tip or similar. Pipe straight down from the center until the frosting spreads out to cover most of the cupcake. Lift the piping bag up, then repeat the same process on top, creating a second level.
- Chill the frosted cupcakes: You want the frosting to be firm (very cold or just frozen) before dipping it in the melted chocolate to ensure that the frosting holds its shape.
- Dip quickly: When you dip the frosting into the melted chocolate, be quick about it. If you hold the cupcake in the chocolate for too long, the warmth from the chocolate might cause the piped frosting to lose its shape.
More Cupcake Recipes
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High Hat Cupcakes
These high hat cupcakes have a soft marshmallow frosting and a bittersweet chocolate shell!
Ingredients
For the cupcakes:
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (125 g) all-purpose flour
- 1/2 cup (62.5 g) cake flour
- 1 cup (86 g) unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (227 g) unsalted butter, softened
- 4 large eggs
- 1 cup (200 g) sour cream, (Greek yogurt or buttermilk may be substituted)
- 2 teaspoons vanilla extract
For the marshmallow frosting:
- 5 large egg whites
- 1/2 teaspoon cream of tartar
- pinch of kosher salt
- 2 cups (400 g) granulated sugar, divided
- 2/3 cup (157.73 ml) water
- 2 teaspoons vanilla extract
For the glaze:
- 12 ounces (280 g) bittersweet or semi-sweet chocolate, coarsely chopped
- 2 tablespoons vegetable oil
Instructions
Prepare the cupcakes:
- Preheat the oven to 350 degrees F.
- Place the sugar, all-purpose flour, cake flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl and stir to combine.
- Mix in the butter on low speed, until the mixture resembles damp sand.
- Stir in the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.
- Add the Greek yogurt and vanilla, scraping the bottom and sides of the bowl to be sure all the ingredients are well combined.
- Beat on medium speed for 1 to 1 1/2 minutes, to aerate the batter and build the cake’s structure.
- Divide the batter equally between 32 wells of a cupcake pan.
- Bake for 15 minutes, or until a cake tester inserted in the center of a cupcake comes out clean or with moist crumbs.
- Cool completely before frosting.
Prepare the frosting:
- Place the egg whites, cream of tartar, and salt in a large mixing bowl and whip on medium speed until foamy.
- While continuing to whip, add 1 cup of the sugar in a very slow and steady stream (about 1 teaspoon at a time).
- Once the entire cup of sugar has been added, continue to whip until the meringue can hold stiff peaks.
- Whip in the vanilla extract, and continue to stir the meringue on low speed while you prepare the hot sugar syrup.
- Place the remaining 1 cup of sugar in a small pot, along with the water.
- Place the pot over medium heat and cook until the syrup boils and reaches 235 degrees F.
- In a very slow and steady stream, add the hot sugar syrup to the meringue, while continuing to whip on low speed.
- When all the syrup has been added, turn the mixer up to high speed and whip until very stiff and glossy.
Frost and glaze the cupcakes:
- Pipe frosting onto each cupcake. Chill the cupcakes in the refrigerator or freezer until frosting is completely firm (approx. 20-30 minutes).
- Using a double boiler (or the microwave in 15-20 second increments), melt the chocolate and oil together, stirring until completely melted.
- Let the mixture cool for 10 minutes.
- Hold the cupcake from the bottom and quickly dip into the melted chocolate to coat the frosting.
- Place on a wire rack with parchment or paper towels underneath to catch any dripping chocolate. Repeat with the remaining cupcakes.
- Chill for 30 minutes to set the chocolate. Cupcakes will keep in the refrigerator for up to one week.
Serving: 1cupcake, Calories: 252kcal, Carbohydrates: 34g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 43mg, Sodium: 93mg, Potassium: 163mg, Fiber: 2g, Sugar: 26g, Vitamin A: 261IU, Vitamin C: 0.1mg, Calcium: 32mg, Iron: 1mg
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