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
Scale
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
