Hi Hat Cupcakes

5 from 1 vote

Tender chocolate cupcakes with a unique marshmallow meringue and a rich chocolate coating. You've never seen a cupcake like this before!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Servings Cupcakes

Calories 455kcal

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.

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.

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.