Why You’ll Love This Recipe
These Hi Hat Cupcakes are a showstopper in every sense. They combine classic chocolate and marshmallow flavors with a unique presentation that is sure to impress at any event. The cupcakes are surprisingly easy to make, even though they look like they came straight from a professional bakery. The fluffy marshmallow frosting contrasts perfectly with the crunchy chocolate shell, creating an unforgettable dessert experience. Whether you make them for a kids’ party, a holiday, or a fun weekend baking session, these cupcakes are guaranteed to be a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Marshmallow Fluff Frosting:
- ¾ cup granulated sugar
- ¾ cup light corn syrup
- ¼ cup water
- 3 egg whites
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
For the Chocolate Coating:
- 2 cups chocolate chips (milk or semi-sweet)
- 2–3 tablespoons coconut oil or shortening
Directions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the batter: In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking powder, and baking soda.
- Mix the wet ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Pour the wet mixture into the dry mixture and stir until just combined.
- Fill the cupcake liners: Divide the batter evenly among the cupcake liners. Bake for 16–18 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
- Prepare the marshmallow frosting: While the cupcakes are cooling, combine the sugar, corn syrup, and water in a medium saucepan over medium heat. Bring to a boil, whisking occasionally, and simmer until the mixture reaches 240°F.
- Whip the egg whites: In a separate bowl, beat the egg whites until frothy. Add the cream of tartar and whip until soft peaks form.
- Combine the sugar mixture and egg whites: With the mixer running on medium speed, slowly pour the hot sugar mixture down the side of the bowl into the egg whites. Increase speed to high and whip until thick, glossy, and white. Add vanilla and beat to combine.
- Frost the cupcakes: Pipe a tall swirl of the marshmallow frosting onto each cupcake. Refrigerate the cupcakes for at least 30 minutes to firm up the frosting.
- Make the chocolate coating: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring until smooth. Stir in coconut oil to thin the mixture.
- Dip the cupcakes: Dip each cupcake, frosting side down, into the melted chocolate. Allow any excess chocolate to drip off, then return the cupcakes to the fridge to set the coating.
Servings and Timing
- Yield: 12 cupcakes
- Prep time: 25 minutes
- Cook time: 18 minutes
- Total time: 60 minutes
- Calories: 498 kcal per cupcake
Variations
- Add color: Dip the cupcakes in colored candy melts instead of chocolate to match a party theme or holiday colors.
- Decorate: After the chocolate sets, sprinkle the cupcakes with colorful sprinkles, edible glitter, or themed decorations.
- Different frostings: Try using flavored marshmallow frosting or even buttercream for a twist.
- Mini cupcakes: Make mini Hi Hat Cupcakes for a bite-sized version of this treat.
Storage/Reheating
- Storage: Store the cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for the best texture.
- Freezing: These cupcakes can be frozen for up to 2 months. Freeze them without the chocolate coating, then dip them in melted chocolate once thawed.
FAQs
Can I use a different frosting for these cupcakes?
Yes, you can replace the marshmallow frosting with buttercream, cream cheese frosting, or any frosting of your choice. However, the marshmallow frosting gives them that signature Hi Hat look and texture.
How do I make sure the frosting stays in a tall swirl?
Chill the cupcakes for at least 30 minutes after frosting them to help the marshmallow fluff firm up before dipping them in chocolate.
Can I use dark chocolate for the coating?
Yes, you can use dark chocolate or semi-sweet chocolate if you prefer a richer flavor.
Can I make the frosting ahead of time?
The frosting is best made fresh, but you can prepare it a few hours in advance and keep it covered at room temperature until you’re ready to use it.
Can I use a hand mixer instead of a stand mixer?
Yes, you can use a hand mixer to make the frosting, but it may take a little longer to whip up the egg whites to stiff peaks.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes without the chocolate coating. Freeze them on a baking sheet, then transfer to an airtight container. Once thawed, dip them in chocolate.
How can I make these cupcakes gluten-free?
Use a gluten-free all-purpose flour blend to substitute the regular flour. Make sure your baking powder and other ingredients are also gluten-free.
Can I use whipped egg whites from a carton?
Yes, you can use pasteurized egg whites from a carton in place of fresh eggs, but the texture may vary slightly.
How can I prevent the frosting from melting when I dip the cupcakes in chocolate?
Ensure the frosting is chilled before dipping. The colder the frosting, the less likely it is to melt when dipped into the warm chocolate.
Can I make these cupcakes without espresso powder?
Yes, the espresso powder enhances the flavor of the chocolate, but you can omit it if you prefer.
Conclusion
Hi Hat Cupcakes are the perfect blend of fun, flavor, and flair. With their rich chocolate base, fluffy marshmallow frosting, and crispy chocolate shell, these cupcakes are a treat for both the eyes and the taste buds. Whether you’re serving them at a party, holiday gathering, or simply enjoying a creative baking project, they are sure to be a hit with everyone.
Hi Hat Cupcakes
- Total Time: 60 minutes
- Yield: 12 cupcakes
Description
“Hi Hat Cupcakes are a fun and impressive treat featuring a moist chocolate cupcake base topped with fluffy marshmallow frosting and coated in a rich chocolate shell. With a perfect combination of creamy, crunchy, and sweet, these cupcakes are ideal for celebrations, parties, or any occasion where you want to impress.”
Ingredients
- For the Chocolate Cupcakes:
-
1 cup all-purpose flour
-
1 cup granulated sugar
-
½ cup cocoa powder
-
1 teaspoon espresso powder
-
1 teaspoon baking powder
-
½ teaspoon baking soda
-
¾ cup buttermilk
-
½ cup vegetable oil
-
2 large eggs
-
1 teaspoon vanilla extract
- For the Marshmallow Fluff Frosting:
-
¾ cup granulated sugar
-
¾ cup light corn syrup
-
¼ cup water
-
3 egg whites
-
½ teaspoon cream of tartar
-
1 teaspoon vanilla extract
- For the Chocolate Coating:
-
2 cups chocolate chips (milk or semi-sweet)
-
2–3 tablespoons coconut oil or shortening
Instructions
-
Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
-
Prepare the batter: In a large bowl, whisk together flour, sugar, cocoa powder, espresso powder, baking powder, and baking soda.
-
Mix the wet ingredients: In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract. Pour into the dry ingredients and stir until just combined.
-
Fill the cupcake liners: Divide the batter evenly among the cupcake liners. Bake for 16–18 minutes or until a toothpick comes out clean. Let the cupcakes cool completely.
-
Prepare the marshmallow frosting: In a saucepan, combine sugar, corn syrup, and water over medium heat. Bring to a boil and simmer until it reaches 240°F.
-
Whip the egg whites: Beat egg whites with cream of tartar until soft peaks form. Slowly pour in the hot sugar mixture and whip until stiff peaks form. Add vanilla and mix.
-
Frost the cupcakes: Pipe a tall swirl of marshmallow frosting onto each cooled cupcake. Refrigerate for 30 minutes to set the frosting.
-
Make the chocolate coating: In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring until smooth. Stir in coconut oil to thin the mixture.
-
Dip the cupcakes: Dip each cupcake, frosting side down, into the melted chocolate. Allow excess chocolate to drip off, then return to the fridge to set.
Notes
For a fun twist, dip cupcakes in colored candy melts for themed events.
After the chocolate coating sets, decorate with sprinkles or edible glitter.
Try using flavored marshmallow frosting or buttercream for a different taste.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert, Cupcakes
- Method: Baking, Whipping, Dipping
- Cuisine: American
