Hi Hat Cupcakes: Tender chocolate cupcakes with a unique marshmallow meringue and a rich chocolate coating. You’ve never seen a cupcake like this before!
Cupcakes were trendy for awhile. Here on the blog, I’ve featured everything from Maple Bacon Cupcakes to Fireball Cupcakes. These days I feel like readers are tired of cupcakes because they’re seen (and tasted) them all. Agree? Disagree? Please feel free to sound off in the comments below.
These hi hat cupcakes are fun and unique. I’ve had these cupcakes in my bookmarks for quite some time, and was excited to finally give them a go! They feature sweet marshmallow frosting covered in super smooth chocolate. Getting the cake, marshmallow, and chocolate all in one bite is just perfection!
Hi Hat Cupcake Ingredients
For the Cupcakes
- Bittersweet Chocolate: Chop finely using a chefs nice.
- Unsweetened Cocoa Powder
- Hot Water
- Flour
- Sugar
- Salt and Baking Soda
- Canola Oil
- Eggs
- White Vinegar: Vinegar helps the baking soda do its thing leading to the perfect cupcake texture.
- Vanilla
For the Marshmallow Frosting
- White Sugar
- Egg Whites (Check out 4 easy ways to separate egg whites here.)
- Water
- Vanilla
- Cream of Tartar: Don’t skip this, or your frosting for not be the correct texture.
For the Chocolate Coating
- Semi Sweet Chocolate: Use a bar of baking chocolate here. Chocolate chips will not melt as smoothly.
- Vegetable Oil
How To Make Hi Hat Cupcakes
For the Cupcakes:
- Prep Work: Preheat oven and line cupcake pan with paper liners.
- Chocolate: Combine chocolate and cocoa powder. Pour in hot water. Cool.
- Wet Ingredients: Combine oil, eggs, vanilla, and vinegar. Pour in chocolate mixture.
- Dry Ingredients: Stir in sugar, salt, and baking powder. Gradually add flour a little at a time.
- Bake: Bake for around 20 minutes.
For the Marshmallow Frosting
- Bring a saucepan of water to a gentle simmer.
- Whisk all ingredients together.
- Place bowl over simmering water, whisk until mixture reaches 160 degrees F.
- Remove from heat and add vanilla. Beat for 10-15 minutes, or until stiff peaks form.
- Pipe frosting onto cupcakes, then place in the refrigerator for at least 30 minutes.
For the Chocolate Coating
- Combine all ingredients. Cool to room temperature.
- Quickly dip cupcakes in and remove. Allow to sit at room temperature for ~15 minutes. Refrigerate uncovered for 30 minutes, and then cover.
Frequently Asked Questions:
- How Should I Store Them? These cupcakes will last up to 2 hours at room temperature. Because of the meringue layer I suggest storing these in the fridge. They will last up to 3 days.
- Can You Make Them Ahead? Yes, you can make these cupcakes 12-24 hours ahead of time.
- Can You Freeze Them? Freezing is not suggested as the meringue texture and taste may change.
- Is It Safe To Eat Egg Whites: Yes, as long as you followed the recipe and cook to at least 160 degrees, the egg whites are safe to eat.
- What is Cream of Tartar? Cream of tartar is a fine white powder that is a by product of the wine making business. It is essential for our egg whites holding their shape. Look for cream of tartar in the spice aisle.
More Cupcakes I Love:
Hi Hat Cupcakes
Tender chocolate cupcakes with a unique marshmallow meringue and a rich chocolate coating. You've never seen a cupcake like this before!
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Servings: 12 Cupcakes
Calories: 455kcal
Ingredients
For the Cupcakes
- 3 Ounces Bittersweet Chocolate Finely Chopped
- ⅓ Cup Unsweetened Cocoa Powder
- ¾ Cup Hot Water
- ¾ Cup All Purpose Flour
- ¾ Cup White Sugar
- ½ Teaspoon Salt
- ½ Teaspoon Baking Soda
- ¼ Cup Plus 2 Tablespoons Vegetable Oil
- 2 Eggs
- 2 Teaspoons White Vinegar
- 2 Teaspoons Vanilla Extract
For the Marshmallow Frosting
- 1 ¼ Cup White Sugar
- 3 Egg Whites Room Temperature
- ¼ Cup Water Room Temperature
- ¼ Teaspoon Cream of Tartar
- 1 ½ Teaspoons Vanilla Extract
For the Chocolate Coating
- 12 Ounces Semi Sweet Chocolate Finely Chopped
- 3 Tablespoons Vegetable Oil
Don't lose this recipe. Pin for later!
Instructions
For the Cupcakes
- Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
- In a medium bowl, combine cocoa powder, and chopped chocolate. Pour in hot water and whisk until smooth. Cool.
- In a large bowl, combine oil, eggs, vinegar, and vanilla. Pour in chocolate mixture.
- Stir in sugar salt, and baking soda. Gradually add flour a little at a time until just combined. Do not over mix.
- Fill prepared liners about ¾ of the way full. Bake for 20-22 minutes, or until a tooth pick inserted in the center comes out clean. Cool.
For the Marshmallow Frosting
- Bring a large sauce pan of water to a gentle simmer. In a large bowl, combine sugar, egg whites, cream of tartar, and vanilla.
- Set bowl over sauce pan and stir until mixture reaches 160 degrees F.
- Remove from heat and beat for 12-16 minutes or until stiff peaks form.
- Pipe onto cupcakes, and refrigerate for at least 30 minutes.
For the Chocolate Coating
- In a microwave safe bowl, combine chocolate and vegetable oil. Heat for 1-2 minutes stirring frequently until smooth.
- Quickly dip and remove cupcake. Allow cupcakes to set for ~15 minutes.
- Place in the fridge for at least 30 minutes uncovered, and then cover. Store in the refrigerator.
Nutrition
Calories: 455kcal | Carbohydrates: 60g | Protein: 5g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 29mg | Sodium: 170mg | Potassium: 278mg | Fiber: 4g | Sugar: 47g | Vitamin A: 55IU | Calcium: 30mg | Iron: 3.1mg
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What do you think of these Hi Hat Cupcakes? What is the best cupcake you’ve ever eaten?
Frosting Recipes Adapted from: Brown Eyed Baker
These cupcakes were so delicious! I’m so glad I found this recipe!
I have tried many unique cupcakes but this one take the cup’CAKE’! I love the surprise ‘icing’ on top – so fun and creative!