Hi Hat Cupcakes
Hi hat cupcakes feature a tender chocolate cupcake piled high with marshmallow fluff frosting that gets coated in a chocolate shell coating. These cupcakes are a treat any time!
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Cupcakes are far superior to full sized cakes.
Let’s be honest.
Yes they are sort of the same but it’s all about the cake to frosting ratio and cupcakes seem like they have more frosting per bite than cakes.
Especially these hi hat cupcakes!
And not only do they have loads of fluffy frosting but all that frosting gets coated in a delightful chocolate shell.
Ingredients
Let’s break this down into three sets of ingredients: one for the cupcakes, another for the frosting, and a third for the chocolate shell.
To make the cupcakes you’ll need:
- Flour– All purpose
- Sugar– Granulated
- Cocoa powder– Use a high quality cocoa powder for best results
- Espresso powder– Don’t worry! It won’t make the cupcakes taste like coffee. It just brings out the chocolate flavor.
- Baking powder and baking soda– For lift
- Buttermilk– Buttermilk is key to a nice moist cupcake with a tender crumb.
- Oil– Vegetable oil or canola oil are best
- Eggs
- Vanilla– Real vanilla extract for best flavor.
For the marshmallow fluff frosting you’ll need:
- Sugar– Granulated
- Corn syrup– Light corn syrup
- Water
- Cream of tartar– To help hold the shape
- Vanilla– Real vanilla extract
And for the chocolate coating you’ll need:
- Chocolate chips- Milk or semi sweet
- Coconut oil– Or shortening to help the chocolate melt smoothly
How to Make
To make the hi hat cupcakes, let’s break it down into several parts- making the cupcakes, making the marshmallow frosting, and making the chocolate coating.
Making the cupcakes
Making the chocolate cupcakes is pretty simple.
To do it, preheat the oven to 350 F and line a cupcake liner with 12 liners.
Set the prepared pan aside.
Then whisk together the flour, sugar, cocoa powder, espresso powder, baking powder, and baking soda together in a large bowl.
In a separate bowl, whisk together the buttermilk, oil, eggs and vanilla extract until smoothly combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Scoop the batter evenly between the 12 cupcake liners.
Bake the cupcakes in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven and let them cool.
Making the Marshmallow Icing
Once the cupcakes are cool, you can start making the marshmallow fluff icing.
To do it, whisk the granulated sugar, corn syrup and water together in a medium saucepan over medium heat.
Bring the mixture to a boil, whisking occasionally.
Let the mixture keep simmering until it reaches 240F.
Meanwhile, beat the egg whites until they get nice and frothy.
Once the egg whites are frothy, beat in the cream of tartar and whip until soft peaks form.
With the mixer running on medium speed, carefully pour the boiling sugar mixture into the egg whites in a slow steady stream down the side of the bowl.
Whip on high until the mixture is thick, smooth and very white.
Then pipe a generous dollop of frosting onto each cooled cupcake.
Making the Chocolate Coating
Put the frosted cupcakes into the fridge and let them chill for 30 minutes to give the frosting time to set.
Microwave the chocolate in 30 second intervals in a microwave safe bowl.
Stir in between each interval until the chocolate is smooth.
Then stir in the coconut oil until chocolate is thinned.
Dip each cupcake frosting side down into the chocolate mixture, allowing excess to drip off.
Serve and enjoy!
Storing
Store hi hat cupcakes in an airtight container in the fridge for up to 5 days.
Holiday Variations
Looking to make these for dessert for a special occasion or holiday?
You can decorate them for almost any holiday.
Ideas include:
- substituting the chocolate chips for orange candy melts and piping on green buttercream to make carrots for Easter
- using red candy melts instead of chocolate chips and piping on white buttercream decorations to make Santa hats
- embellishing the chocolate coated frosting to look like witch’s hats for Halloween
Tips and Tricks
- Don’t over mix the cake batter! You want to whisk it just until it comes together.
- Use a candy thermometer to make sure you cook the frosting mixture to the right temperature.
- Pour the hot mixture slowly into the egg whites while the mixer is going to make sure you don’t accidentally scramble them.
Other Cupcake Recipes
Hi hat cupcakes are a hit anytime you need a yummy dessert!
Make them and enjoy!
Looking for other cupcake recipes?
Try these:
- Ice Cream Cone Cupcakes
- Orange Creamsicle Cupcakes
- Boston Cream Pie Cupcakes
- Strawberry Crunch Cupcakes
If you’ve tried these HI HAT CUPCAKES, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Hi Hat Cupcakes
Ingredients
For The Cupcakes
- 1 cup flour
- 1 cup granulated sugar
- ½ cup cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup buttermilk
- ½ cup oil
- 2 large eggs
- 1 teaspoon vanilla extract
For The Marshmallow Fluff Frosting
- ¾ cup granulated sugar
- ¾ cup light corn syrup
- ¼ cup water
- 3 egg whites
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
For The Chocolate Coating
- 2 cups chocolate chips
- 2-3 tablespoons coconut oil or shortening
Instructions
- Preheat the oven to 350 F; line a cupcake pan with 12 liners, set aside
- In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking powder, and baking soda.1 cup flour, 1 cup granulated sugar, ½ cup cocoa powder, 1 teaspoon espresso powder, 1 teaspoon baking powder, ½ teaspoon baking soda
- In a separate bowl, whisk together the buttermilk, oil, eggs and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.¾ cup buttermilk, ½ cup oil, 2 large eggs, 1 teaspoon vanilla extract
- Divide the batter evenly between the 12 cupcake liners, then bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the frosting by adding the granulated sugar, corn syrup and water to a medium saucepan over medium heat. Bring to a boil, whisking occasionally, and then allow to simmer until the mixture reaches 240F.¾ cup granulated sugar, ¾ cup light corn syrup, ¼ cup water
- Meanwhile, beat the egg whites until frothy, then add the cream of tartar and whip until soft peaks form.3 egg whites, ½ teaspoon cream of tartar
- With the mixer running on medium speed, carefully pour the boiling sugar mixture into the egg whites in a slow steady stream down the side of the bowl.
- Whip on high until the mixture is thick, smooth and very white.
- Once the cupcakes have cooled, pipe a generous layer of frosting on top. Place in the fridge to chill at least 30 minutes
- Melt the chocolate in 30 second intervals using the microwave, then stir in the coconut oil until chocolate is thinned. Dip each cupcake frosting side down into the chocolate mixture, allowing excess to drip off.2 cups chocolate chips, 2-3 tablespoons coconut oil or shortening
Notes
- Don't over mix the cake batter! You want to whisk it just until it comes together.
- Use a candy thermometer to make sure you cook the frosting mixture to the right temperature.
- Pour the hot mixture slowly into the egg whites while the mixer is going to make sure you don't accidentally scramble them.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
