Introduction

Hi Hat Cupcakes are a delightful treat featuring moist chocolate cupcakes topped with fluffy marshmallow frosting and a glossy chocolate shell. This combination creates a perfect balance of rich, sweet, and crunchy textures that impress every time.

A close-up view of a chocolate cupcake with three layers visible: the bottom layer is a dark, moist chocolate cake with a textured surface inside a ridged white paper liner; the middle layer is a smooth, thick white cream piped in a swirl shape around the top edge of the cake; and the top layer is a shiny, dark chocolate coating shaped like a peak with subtle ridges. The cupcake sits on a wooden board with chocolate chips scattered around, and more cupcakes with the same layers are blurred in the background, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
¾ cup granulated sugar (for frosting)
¾ cup light corn syrup
¼ cup water
3 egg whites
½ teaspoon cream of tartar
1 teaspoon vanilla extract (for frosting)
2 cups chocolate chips
2–3 tablespoons coconut oil or shortening

Instructions

Step 1: Preheat the oven to 350°F and line a cupcake pan with 12 liners. Set aside.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking powder, and baking soda.
Step 3: In a separate bowl, whisk the buttermilk, oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 4: Divide the batter evenly among the 12 cupcake liners. Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
Step 5: To make the frosting, combine granulated sugar, corn syrup, and water in a medium saucepan over medium heat. Bring to a boil, whisking occasionally, and simmer until the mixture reaches 240°F.
Step 6: Meanwhile, beat the egg whites until frothy. Add cream of tartar and whip until soft peaks form.
Step 7: With the mixer running on medium, slowly and steadily pour the hot sugar syrup down the side of the bowl into the egg whites.
Step 8: Increase speed to high and whip until the frosting is thick, smooth, and glossy white. Stir in the vanilla extract.
Step 9: Pipe a generous layer of frosting onto each cooled cupcake. Refrigerate for at least 30 minutes to set.
Step 10: Melt chocolate chips in 30-second intervals in the microwave, stirring between each until smooth. Stir in coconut oil or shortening to thin the chocolate. Dip each frosted cupcake top-side down into the chocolate, letting excess drip off. Place on a wire rack or parchment paper to let the chocolate harden.

Tips & Variations

For extra richness, use dark cocoa powder instead of regular cocoa.
Try adding a teaspoon of peppermint extract to the frosting for a festive twist.
If you don’t have buttermilk, mix ¾ cup milk with 1 tablespoon lemon juice and let sit for 5 minutes before using.
Use almond or semi-sweet chocolate chips as an alternative for different flavor profiles.

Storage

Store the finished cupcakes in an airtight container in the refrigerator for up to 3 days. To maintain the chocolate shell’s crispness, bring cupcakes to room temperature before serving. Avoid freezing, as the frosting and chocolate coating may separate or become grainy upon thawing.

How to Serve

The image shows several chocolate cupcakes arranged on a light wooden board, placed on a white marbled surface. Each cupcake has three clear layers: a dark, rich chocolate base with a moist and slightly rough texture; a smooth, white cream layer that swirls evenly on top; and a shiny dark chocolate coating shaped like a soft peak covering the cream, creating a glossy, smooth finish. Scattered chocolate chips around the cupcakes add extra texture and depth to the scene. The close-up view captures the detailed texture of both the cake and the chocolate, making the cupcakes look rich and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes and frosting ahead of time?

Yes, you can bake the cupcakes and make the frosting a day ahead. Store them separately—cupcakes in an airtight container at room temperature and frosting covered in the fridge. Assemble just before serving to keep the frosting fresh and fluffy.

What if I don’t have a candy thermometer for the frosting?

While a candy thermometer helps ensure perfect frosting texture, you can judge by careful timing: allow the sugar mixture to boil for about 5–7 minutes until it’s thick and syrupy. Be cautious, as overcooking can cause crystallization. Using a thermometer is recommended for best results.