Print

Hi Hat Cupcakes Recipe

Print Recipe

★★★★★

5 from 61 reviews

These Hi Hat Cupcakes feature a rich, moist chocolate base topped with a fluffy, glossy meringue frosting and a shiny chocolate coating. The cupcakes combine deep cocoa and espresso flavors with a light, sweet marshmallow-like topping, dipped in a smooth chocolate shell that hardens beautifully to create an elegant dessert perfect for any occasion.

Ingredients

Scale

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

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

Chocolate Coating

  • 2 cups chocolate chips
  • 2–3 tablespoons coconut oil or shortening

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners to get ready for baking.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking powder, and baking soda until well combined.
  3. Combine wet ingredients: In a separate bowl, whisk the buttermilk, oil, eggs, and vanilla extract until smooth. Pour this mixture into the dry ingredients and gently stir just until combined to avoid overmixing.
  4. Bake the cupcakes: Evenly divide the batter into the prepared cupcake liners. Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.
  5. Prepare sugar syrup: In a medium saucepan over medium heat, combine granulated sugar, corn syrup, and water. Bring to a boil, whisking occasionally. Allow to simmer until the syrup reaches 240°F (115°C) on a candy thermometer.
  6. Start meringue: While the syrup is heating, beat the egg whites in a clean bowl until frothy. Add cream of tartar and continue whipping until soft peaks form.
  7. Combine syrup and meringue: With the mixer running on medium speed, slowly pour the hot sugar syrup down the side of the bowl in a thin, steady stream into the egg whites to temper them and cook the meringue.
  8. Whip frosting: Increase the mixer speed to high and whip the mixture until thick, glossy, smooth, and very white. Stir in the vanilla extract at the end.
  9. Frost cupcakes and chill: Pipe a generous amount of the meringue frosting onto each cooled cupcake. Chill the frosted cupcakes in the refrigerator for at least 30 minutes to set the frosting.
  10. Prepare chocolate coating and dip: Melt the chocolate chips in the microwave in 30-second intervals, stirring in between until smooth. Stir in the coconut oil or shortening to thin the chocolate. Dip the frosted side of each cupcake into the chocolate mixture, letting the excess drip off. Return to fridge to set the chocolate shell.

Notes

  • Ensure egg whites and mixing bowls are completely clean and free of grease to achieve the best meringue results.
  • A candy thermometer is essential to get the sugar syrup to the correct temperature (soft-ball stage at 240°F).
  • Use light corn syrup to prevent crystallization in the frosting.
  • Allow the chocolate to fully set before serving to keep the shells crisp.
  • You can substitute coconut oil with shortening or vegetable oil for chocolate thinning based on preference.
  • Store cupcakes in the refrigerator due to the perishable meringue topping.

Keywords: Hi Hat Cupcakes, chocolate cupcakes, meringue frosting, chocolate dipped cupcakes, espresso cupcakes, marshmallow frosting

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