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Hi-Hat Cupcakes Recipe

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5 from 138 reviews

Indulge in these delightful Hi-Hat Cupcakes featuring rich chocolate cupcakes topped with a fluffy homemade marshmallow frosting dipped in glossy dark chocolate, creating a stunning and delicious treat perfect for any occasion.

Ingredients

Scale

Cupcakes

  • 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 the Cupcakes: 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 to get ready for baking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the plain flour, sifted cocoa powder, baking soda, baking powder, caster sugar, and brown sugar. Stir them gently to mix evenly.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, eggs, vanilla extract, and buttermilk just enough to break up the egg yolks. Do not overmix.
  4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently fold using a spatula until just combined to keep the batter light and airy.
  5. Bake the Cupcakes: Spoon the batter into cupcake liners filling each about two-thirds full. Bake in the oven for 18 to 20 minutes or until a skewer inserted into the center comes out clean. Remove from oven and transfer cupcakes to a wire rack to cool completely.
  6. 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, caster sugar, and cream of tartar. Place the bowl over the saucepan, ensuring the bottom does not touch the water. Whisk the mixture gently by hand continuously until it reaches 71°C (160°F), about 5 to 6 minutes, ensuring the sugar has dissolved.
  7. Whip the Frosting: Remove the bowl from heat. Using an electric mixer, beat the egg white mixture on medium-high speed for 5 to 6 minutes until fluffy, white, and voluminous. Add vanilla extract and beat for another 30 seconds. The marshmallow frosting should cool down to room temperature.
  8. Pipe the Frosting: Transfer the marshmallow frosting into a piping bag fitted with a large round or star tip. Pipe tall swirls onto each cooled cupcake. Place the frosted cupcakes in the freezer for at least 30 minutes so the frosting firms up.
  9. Prepare Chocolate Dip: Melt the dark chocolate in the microwave in 20-second intervals, stirring between each to ensure smoothness. Stir in the vegetable or coconut oil until combined and glossy. Let the chocolate cool slightly to a temperature safe to touch but still fluid.
  10. Dip the Cupcakes: Holding each cupcake upside down, carefully dip the marshmallow top into the chocolate, letting excess drip off gently. Place the cupcakes right side up on a wire rack. Repeat for all cupcakes.
  11. Set the Chocolate: Place the dipped cupcakes in the refrigerator for about 30 minutes to allow the chocolate coating to set completely before serving.

Notes

  • Use room temperature egg whites to achieve maximum volume in the marshmallow frosting.
  • If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup milk and letting it sit for 5 minutes.
  • Ensure the chocolate for dipping is not too hot to avoid melting the marshmallow frosting.
  • For best results, use good quality dark chocolate for a rich and glossy finish.
  • Store cupcakes in the refrigerator once dipped to keep the frosting firm.

Keywords: hi-hat cupcakes, chocolate cupcakes, marshmallow frosting, dark chocolate dip, dessert, baking, homemade cupcakes

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