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High Hat Cupcakes on a cooling rack
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High Hat Cupcakes

These high hat cupcakes have a soft marshmallow frosting and a bittersweet chocolate shell!
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: hi hat cupcakes, high hat cupcakes
Servings: 32 cupcakes
Calories: 252kcal

Ingredients

For the cupcakes:

  • 1 ½ cups (300 g) granulated sugar
  • 1 cup (125 g) all-purpose flour
  • ½ cup (62.5 g) cake flour
  • 1 cup (86 g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ 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
  • ½ teaspoon cream of tartar
  • pinch of kosher salt
  • 2 cups (400 g) granulated sugar, divided
  • ⅔ 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 ½ 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.

Nutrition

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