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Hi-Hat Cupcakes Recipe

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★★★★★

4.9 from 696 reviews

Delight in these homemade Hi-Hat Cupcakes featuring rich chocolate cupcakes topped with fluffy marshmallow frosting and finished with a glossy dark chocolate dip. This classic treat combines moist cake, light meringue, and a crisp chocolate coating for an indulgent dessert experience perfect for any occasion.

Ingredients

Scale

Cupcake Batter

  • 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

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

Chocolate Dip

  • 300 grams (2 cups) good quality dark chocolate, broken into pieces
  • 1 tablespoon vegetable oil or coconut oil

Instructions

  1. Prepare Cupcake Batter: Preheat your oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Line a 12-hole muffin tin with cupcake cases. In a large bowl, combine the flour, sifted cocoa powder, baking soda, baking powder, caster sugar, and brown sugar with a light stir.
  2. Mix Wet Ingredients: In a separate bowl, whisk together melted butter, eggs, vanilla extract, and buttermilk just enough to break the egg yolks. Add this wet mixture to the dry ingredients and gently fold until just combined, being careful not to overmix.
  3. Bake Cupcakes: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a skewer inserted in the center comes out clean. Remove and cool completely on a wire rack.
  4. Make Marshmallow Frosting: Fill a medium saucepan with water and bring to a simmer over medium heat. In a heatproof bowl, combine the egg whites, sugar, and cream of tartar. Place the bowl over the simmering water making sure it doesn’t touch the water. Whisk continuously by hand, heating the egg whites until they reach 71°C (160°F) or until the sugar has fully dissolved, about 5-6 minutes.
  5. Whip Meringue: Remove the bowl from the heat and beat the mixture with an electric mixer at medium-high speed for 5-6 minutes until thick, glossy, fluffy, and white. Add vanilla extract and beat for another 30 seconds. Allow the marshmallow fluff to cool slightly.
  6. Pipe Frosting: Transfer the marshmallow frosting to a piping bag fitted with a large round or star tip. Pipe tall swirls onto each cooled cupcake. Freeze the cupcakes for at least 30 minutes to firm the frosting.
  7. Prepare Chocolate Dip: Melt the dark chocolate in the microwave in short bursts, stirring every 20 seconds until smooth. Stir in vegetable or coconut oil and allow the chocolate to cool slightly until it’s no longer hot to touch, or it may melt the frosting.
  8. Dip Cupcakes: Holding each cupcake upside down, dip it gently into the melted chocolate, letting excess drip off. Place cupcakes upright on a wire rack. Repeat with all cupcakes.
  9. Set Chocolate Coating: Refrigerate the dipped cupcakes for 30 minutes or until the chocolate coating is completely set and firm.

Notes

  • Using room temperature egg whites helps achieve better volume in the marshmallow frosting.
  • Ensure the chocolate is not too hot when dipping to avoid melting the fluffy frosting.
  • Freezing the cupcakes before dipping helps the frosting hold its shape during the chocolate dip.
  • Use a candy thermometer to accurately measure the temperature of the egg whites while heating for safe and perfect marshmallow consistency.
  • Substitute buttermilk with milk plus 1 teaspoon vinegar or lemon juice if you don’t have buttermilk on hand.
  • Store cupcakes in an airtight container in the fridge to keep the chocolate coating firm.

Keywords: Hi-Hat Cupcakes, Chocolate Cupcakes, Marshmallow Frosting, Chocolate Dip, Dessert, Cupcake Recipe

Find it online: https://heutigemahlzeiten.com/hi-hat-cupcakes-recipe/