Description
Hi Hat Cupcakes are a delightful retro dessert featuring moist chocolate cupcakes topped with a tall swirl of marshmallow frosting and coated in a crisp chocolate shell. These cupcakes are a perfect blend of textures and flavors, offering a nostalgic treat that’s visually impressive and fun to make.
Ingredients
Scale
- For the Chocolate Cupcakes:
- 1 cup all-purpose 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 vegetable 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 (milk or semi-sweet)
- 2–3 tablespoons coconut oil or shortening
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, espresso powder, baking powder, and baking soda.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
- Pour the wet mixture into the dry mixture and stir until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 16–18 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- While cupcakes cool, begin the marshmallow frosting. In a medium saucepan over medium heat, combine sugar, corn syrup, and water. Bring to a boil, whisking occasionally, and simmer until mixture reaches 240°F.
- Meanwhile, beat the egg whites until frothy. Add cream of tartar and whip until soft peaks form.
- With the mixer running on medium speed, slowly pour the hot sugar mixture down the side of the bowl into the egg whites.
- Increase speed to high and whip until the mixture is thick, glossy, and white. Add vanilla and beat to combine.
- Pipe a tall swirl of marshmallow frosting onto each chocolate cupcake.
- Refrigerate for at least 30 minutes to firm up the frosting.
- In a microwave-safe bowl, melt chocolate chips in 30-second intervals until smooth. Stir in coconut oil to thin the mixture.
- Dip each cupcake, frosting side down, into the melted chocolate. Allow excess to drip off.
- Return cupcakes to the fridge to set the chocolate coating.
Notes
- For best results, use a candy thermometer to ensure the sugar syrup reaches 240°F for the marshmallow frosting.
- Allow the chocolate coating to cool slightly before dipping to prevent the frosting from melting.
- Serve chilled but allow cupcakes to sit at room temperature for 10-15 minutes before serving for optimal flavor and texture.
- Store in an airtight container in the refrigerator for up to 5 days.
- Customize with colored candy melts or sprinkles for festive occasions.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking and Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 498 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A