Introduction

Hi-Hat Cupcakes are a delightful treat featuring rich chocolate cupcakes topped with fluffy marshmallow frosting and a crisp chocolate shell. These cupcakes combine creamy textures and deep chocolate flavors, making them perfect for any special occasion or just a sweet indulgence.

The image shows a close-up of a cupcake with three clear layers: the bottom layer is a dark chocolate cake base visible through a white paper liner, the middle layer is a thick, glossy milk chocolate coating that drips slightly down the sides, and the top layer is a shiny, smooth chocolate ganache swirled in a rounded peak. The cupcake is placed on a white round plate with curved edges, and the plate sits on a blue surface replaced by a white marbled texture. The background is softly blurred in light blue shades. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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*
5 egg whites, room temperature
200 grams (1 cup) caster sugar or granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
300 grams (2 cups) good quality dark chocolate, broken into pieces
1 tablespoon vegetable oil or coconut oil

Instructions

Step 1: Preheat the oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Line a 12-hole muffin tin with cupcake cases.
Step 2: In a large bowl, combine the flour, cocoa powder, baking soda, baking powder, caster sugar, and brown sugar. Stir slightly to mix.
Step 3: In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until just combined.
Step 4: Add the wet mixture to the dry ingredients and gently fold together until just combined. Avoid overmixing.
Step 5: Spoon the batter into the cupcake liners about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool on a wire rack completely.
Step 6: To make the marshmallow frosting, fill a saucepan with a few inches of water and bring to medium heat. In a heatproof bowl, combine egg whites, sugar, and cream of tartar and whisk briefly.
Step 7: Place the bowl over the saucepan without the base touching the water. Whisk gently by hand while heating the mixture to 71°C (160°F), about 5-6 minutes, until sugar dissolves.
Step 8: Remove the bowl and beat with an electric mixer on medium-high speed for 5-6 minutes until fluffy, white, and voluminous. Add vanilla and beat for another 30 seconds. The frosting should be cool.
Step 9: Transfer frosting to a piping bag fitted with a large round or star tip. Pipe tall swirls onto each cupcake and freeze for at least 30 minutes to firm the frosting.
Step 10: Melt the dark chocolate in the microwave, stirring every 20 seconds until smooth. Stir in the oil and allow to cool slightly if hot.
Step 11: Dip each frosted cupcake upside down into the chocolate, letting excess drip off. Place upright on a wire rack and refrigerate for 30 minutes to set the chocolate shell.

Tips & Variations

Use room temperature egg whites for better volume in the marshmallow frosting.
Substitute buttermilk with milk and 1 teaspoon of lemon juice or vinegar if you don’t have buttermilk on hand.
Try white or milk chocolate for the shell for a different flavor profile.
Ensure the chocolate is cool enough before dipping to avoid melting the marshmallow frosting.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. For best texture, bring to room temperature before serving. Refrain from freezing as the marshmallow frosting may lose its texture.

How to Serve

The image shows three chocolate cupcakes on a white plate placed on a white marbled surface. Each cupcake has three clear layers: a dark, moist chocolate cake base, a thick white cream layer on top of the cake, and a shiny, smooth chocolate glaze dripping slightly over the cream, forming a dome shape. One of the cupcakes in the front is partially unwrapped, exposing the crinkled white cupcake liner around the cake. The background is softly blurred with light blue tones, keeping the cupcakes as the main focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marshmallow frosting ahead of time?

Yes, you can make the marshmallow frosting and pipe it onto the cupcakes before freezing them until firm. Just be sure to keep the cupcakes refrigerated until ready to dip in chocolate.

What can I use if I don’t have cream of tartar?

You can substitute cream of tartar with an equal amount of lemon juice or white vinegar in the marshmallow frosting to stabilize the egg whites.