Hi-Hat Cupcakes Recipe
If you’re ready to wow your friends and family with a knockout dessert, look no further than these Hi-Hat Cupcakes. Each bite is pure happiness: moist chocolate cake topped with a towering swirl of homemade marshmallow frosting and finished off with a glistening, crisp chocolate shell. Hi-Hat Cupcakes are the perfect showstopper for any gathering or celebration, guaranteed to earn you rave reviews and big smiles!
Ingredients You’ll Need
What makes Hi-Hat Cupcakes so magical is that they use classic, easy-to-find ingredients that all play a unique part—nothing fancy, just the stuff that makes cupcakes unforgettable! Let’s go over what you’ll need and a little tip on why each ingredient matters.
- Plain or All Purpose Flour: The foundation for a tender, fluffy cupcake crumb.
- Cocoa Powder (sifted): Sifting keeps it lump-free and ensures a deep chocolate flavor throughout.
- Baking Soda + Baking Powder: This dynamic duo helps your cupcakes rise sky-high and stay light.
- Caster Sugar or Granulated Sugar: Sweetens the cake and ensures a fine, consistent crumb.
- Brown Sugar: Adds a hint of caramel warmth and keeps the cake extra moist.
- Unsalted Butter (melted): Melted butter creates a richer flavor and softer texture.
- Large Eggs: Bind everything together and contribute to the cupcake’s structure.
- Vanilla Extract: One teaspoon transforms the cake and frosting with aromatic sweetness.
- Buttermilk: The secret to ultra-moist, tender cupcakes with a gentle tang.
- Egg Whites (room temperature): The base for your marshmallow swirl—room temp means maximum volume!
- Cream of Tartar: Essential for stabilizing those perfect marshmallow peaks.
- Good Quality Dark Chocolate: Melts into a luscious dip that hardens to a gorgeous hi-hat shell.
- Vegetable or Coconut Oil: A touch of oil gives the chocolate a smoother finish for dipping.
How to Make Hi-Hat Cupcakes
Step 1: Prepare Your Baking Equipment
First things first: preheat your oven to 180 C (350 F) or 160 C (320 F) if using a fan-forced oven. Line a standard 12-hole muffin tin with cupcake cases. Having your pan ready means you can pour in the batter as soon as it’s mixed, which keeps your cupcakes light and fluffy.
Step 2: Mix Your Dry Ingredients
In a large mixing bowl, combine the flour, sifted cocoa powder, baking soda, baking powder, caster sugar, and brown sugar. Give it a gentle stir with a whisk or fork, just enough to ensure everything is evenly distributed and no clumps remain—especially the cocoa powder!
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together the melted unsalted butter, eggs, vanilla extract, and buttermilk. You don’t need to beat this for long; just whisk enough to break up the egg yolks and blend everything into a smooth mixture.
Step 4: Make the Cupcake Batter
Pour the wet mixture into your dry ingredients. Then, very gently fold everything together—stop as soon as you no longer see dry flour. This delicate approach ensures your Hi-Hat Cupcakes turn out light and moist, not tough or dense.
Step 5: Bake to Perfection
Using an ice cream scoop or spoon, fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Once done, transfer your cupcakes to a wire rack and let them cool completely before moving on to the marshmallow magic.
Step 6: Create the Marshmallow Frosting
Pour a few inches of water into a medium saucepan and bring to a gentle simmer over medium heat. In a heatproof bowl (glass or metal), add the egg whites, caster sugar, and cream of tartar, whisking to combine. Place the bowl over the saucepan, making sure the bottom doesn’t touch the water. Whisk constantly—the gentle heat dissolves the sugar and helps the mixture reach 71 C (160 F) for food safety. This usually takes about 5-6 minutes.
Step 7: Beat to Fluffy Peaks
Carefully remove the bowl from the pan and beat the mixture with an electric mixer on medium-high speed for 5-6 minutes. Watch as it transforms into a glossy, billowy marshmallow frosting! Add in your vanilla and beat briefly to blend. Let the marshmallow fluff cool—you want it at room temperature for piping.
Step 8: Pipe Your High Tower of Frosting
Scoop the marshmallow frosting into a piping bag fitted with a large round or star tip. Pipe tall, proud swirls onto each cooled cupcake—this is where Hi-Hat Cupcakes get their signature look! Place the cupcakes into the freezer for at least 30 minutes so the frosting firms up and holds its dramatic height for dipping.
Step 9: Chocolate Dip for the Final Touch
Melt your dark chocolate in the microwave, stirring every 20 seconds until smooth. Stir in the oil to create a glossy, dippable chocolate shell. Pour the chocolate into a deep, tall container to make dipping easy. Let it cool just a bit so it isn’t too hot, then gently dip each cupcake upside down until the marshmallow swirl is fully covered in chocolate. Let any excess drip off, then set cupcake right side up on a rack. Pop them back in the fridge for 30 minutes to let the shell set. Now sit back and admire your Hi-Hat Cupcakes masterpiece!
How to Serve Hi-Hat Cupcakes
Garnishes
The classic look of Hi-Hat Cupcakes is hard to beat, but for a little pizzazz, you can add chocolate sprinkles, edible glitter, or delicate curls of shaved dark chocolate to the freshly dipped shells. Just be sure to sprinkle them on while the chocolate is still tacky, so everything sticks beautifully.
Side Dishes
These cupcakes are intensely chocolatey with a sweet marshmallow crown, so they pair perfectly with a scoop of vanilla bean ice cream, a handful of fresh berries, or a light fruit salad. For a cozy afternoon treat, serve with a mug of strong coffee or creamy hot chocolate.
Creative Ways to Present
If you want to make your Hi-Hat Cupcakes stand out even more, display them on a tiered cake stand for a party or wrap each one in a clear cellophane bag tied with ribbon for adorable edible gifts. For a playful vibe, use colorful cupcake liners or drizzle extra chocolate in zig-zags over the top once the main shell sets.
Make Ahead and Storage
Storing Leftovers
Hi-Hat Cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. The chocolate shell keeps the marshmallow frosting fresh, so they’re still delicious the next day—just let them come to room temperature before serving for the best texture and flavor.
Freezing
It’s surprising, but Hi-Hat Cupcakes freeze incredibly well! Place them on a baking tray until frozen solid, then transfer to an airtight container or zip-top bag. When you’re ready to enjoy, thaw them in the fridge overnight or on the counter for about an hour. The chocolate may lose a bit of its shine, but the flavor stays wonderful.
Reheating
Since these cupcakes are best enjoyed at room temperature, simply let refrigerated or frozen cupcakes sit out for 30-60 minutes before serving. There’s no need to microwave or bake—just patience as the flavors and textures warm up to perfection!
FAQs
What’s the secret to getting tall, fluffy marshmallow frosting?
Make sure your egg whites are at room temperature before you start, and don’t stop beating until stiff peaks form. Whisking over gentle heat helps the sugar dissolve and gives you a marshmallow swirl that stands proud every time!
Can I use milk chocolate instead of dark chocolate for the coating?
Absolutely! Dark chocolate gives a classic dramatic look and rich flavor, but milk chocolate will yield a sweeter, slightly softer shell. Both are delicious on Hi-Hat Cupcakes, so go with your favorite or mix and match.
Are Hi-Hat Cupcakes safe for kids to eat?
Yes! The marshmallow frosting is cooked to 71 C (160 F), making it safe. Just be sure to supervise little hands if they’re helping with the chocolate dip since the chocolate starts off hot.
How do I prevent the chocolate from melting the marshmallow frosting?
Always chill the frosted cupcakes in the freezer before dipping, and let the melted chocolate cool slightly so it’s not hot to the touch. This way, the frosting stays firm and keeps its lovely shape.
My chocolate coating cracked. What went wrong?
This can happen if the temperature difference between the cold cupcake and the warm chocolate is too dramatic. Let your cupcakes sit out briefly after freezing, or cool your chocolate a bit longer before dipping.
Final Thoughts
If you’re craving a dreamy treat that’s every bit as fun to make as it is to eat, these Hi-Hat Cupcakes are a must-try. Every swirl, dip, and bite brings big smiles and happy hearts—so gather your ingredients and bake a batch today. Once you taste them, you’ll want to share Hi-Hat Cupcakes with everyone you know!
Print
Hi-Hat Cupcakes Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in these decadent Hi-Hat Cupcakes that feature rich chocolate cupcakes topped with a fluffy marshmallow frosting and dipped in smooth dark chocolate. A delightful treat for chocolate lovers!
Ingredients
For the chocolate cupcakes:
- 105 grams (3/4 cup) plain flour or all-purpose flour
- 40 grams (1/2 cup) cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 45 grams (1/4 cup) brown sugar
- 115 grams (1/2 cup or 1 stick) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk*
For the marshmallow frosting:
- 5 egg whites, room temperature
- 200 grams (1 cup) caster sugar or granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
For the chocolate dip:
- 300 grams (2 cups) good quality dark chocolate, broken into pieces
- 1 tablespoon vegetable oil or coconut oil
Instructions
- Chocolate cupcakes – Preheat oven. Mix dry ingredients, mix wet ingredients, combine, bake, and cool.
- Marshmallow frosting – Heat and whisk egg whites, sugar, and cream of tartar, beat until fluffy, add vanilla, pipe onto cupcakes, freeze.
- Chocolate dip – Melt chocolate, add oil, dip cupcakes, let set in fridge.
Notes
- Ensure the chocolate for dipping is not too hot to avoid melting the frosting.
- Allow enough time for the frosting to firm up in the freezer before dipping in chocolate.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Hi-Hat Cupcakes, Chocolate Cupcakes, Marshmallow Frosting, Dessert Recipe
