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

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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