Hi-Hat Cupcakes Recipe
Introduction
Hi-Hat Cupcakes are a delightful treat featuring moist chocolate cupcakes topped with fluffy marshmallow frosting and covered in a crisp chocolate shell. This classic combination creates a perfect balance of texture and flavor that’s sure to impress.
Ingredients
- Chocolate cupcakes (prepared or homemade)
- Marshmallow frosting
- Chocolate coating
Instructions
- Step 1: Frost the chocolate cupcakes generously with marshmallow frosting, creating a high, dome-shaped top.
- Step 2: Dip each frosted cupcake into melted chocolate coating, ensuring the frosting is fully covered.
- Step 3: Place the dipped cupcakes on a tray and let the chocolate shell set completely before serving.
Tips & Variations
- Use a chilled marshmallow frosting to help the chocolate coating set faster and create a cleaner shell.
- Try different chocolate coatings, such as dark, milk, or white chocolate, for varying flavors.
- Add a sprinkle of crushed nuts or sprinkles on the chocolate before it sets for extra texture.
Storage
Store Hi-Hat Cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow cupcakes to come to room temperature before serving to enjoy the best texture. Avoid stacking cupcakes to preserve the delicate chocolate shell.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought cupcakes?
Yes, store-bought chocolate cupcakes work well if you prefer a quicker option. Just make sure they are firm enough to hold the frosting and coating.
How do I melt chocolate coating properly?
Melt chocolate coating gently using a double boiler or microwave in short bursts, stirring frequently to prevent burning and ensure a smooth consistency.
PrintHi-Hat Cupcakes Recipe
Delightfully indulgent Hi-Hat Cupcakes featuring moist chocolate cupcakes topped with a fluffy marshmallow frosting and finished with a crisp chocolate coating, creating a perfect blend of textures and flavors.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chocolate Cupcakes
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
Marshmallow Frosting
- 3 large egg whites
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
Chocolate Coating
- 8 oz semi-sweet chocolate chips or chopped chocolate
- 2 tbsp vegetable shortening or coconut oil
Instructions
- Prepare Chocolate Cupcakes: Preheat oven to 350°F (175°C). In a mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk sugar, oil, eggs, buttermilk, and vanilla extract until smooth. Gradually add dry ingredients to wet ingredients and mix until just combined. Divide batter into cupcake liners about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Allow cupcakes to cool completely.
- Make Marshmallow Frosting: In a heatproof bowl over simmering water, whisk egg whites, sugar, and cream of tartar continuously until sugar dissolves and mixture is warm to the touch (about 160°F or 70°C). Transfer to a stand mixer and whip on high speed until stiff, glossy peaks form. Beat in vanilla extract. Pipe or spread frosting generously on each cooled cupcake, forming a high peak to mimic a hihat shape.
- Prepare Chocolate Coating: In a microwave-safe bowl, melt chocolate chips with vegetable shortening in 30-second intervals, stirring between each until smooth and shiny.
- Dip Cupcakes in Chocolate: Holding cupcakes by the base, dip the frosted peak into the melted chocolate, ensuring the entire marshmallow top is coated. Allow excess chocolate to drip off. Place dipped cupcakes on parchment-lined trays.
- Let Chocolate Set: Allow the cupcakes to rest at room temperature or refrigerate briefly until the chocolate coating hardens completely, forming a crisp shell around the marshmallow topping.
Notes
- Use pasteurized egg whites or meringue powder if concerned about consuming raw egg whites.
- Ensure cupcakes are fully cooled before frosting to prevent melting the marshmallow frosting.
- Vegetable shortening in chocolate helps achieve a smooth, glossy coating that hardens nicely.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Keywords: Hi-Hat Cupcakes, chocolate cupcakes, marshmallow frosting, chocolate coating, dessert, cupcakes
