Chocolate, marshmallow and more chocolate these Hi-Hat Cupcakes are a fun treat that is topped with marshmallow frosting and then dipped in a chocolate coating!
If you have never tried Hi-Hat Cupcakes, you are absolutely missing out. They are so fun and tasty and they remind me of the dipped ice cream cones that you get at Dairy Queen.
Yet they are in cupcake form, and I’m a huge dessert lover and cupcakes happen to be one of my favorite treats of all time, pretty much anything with cake in its name is my favorite.
Hi-Hat Cupcakes can come in all different flavors, for mine I went with chocolate cupcake, marshmallow frosting and a chocolate coating. The ganache part is usually apart of any of these.
But the cupcake flavor and the frosting can absolutely be switched up but the combination that we have here is absolutely amazing, I mean you can’t get much better than chocolate and marshmallow right?
Well with this recipe you get a homemade chocolate cupcake, homemade frosting and a homemade ganache recipe, you can use all of these separately in so many other recipes as well!
That is the best part about this recipe besides the Hi-Hat Cupcakes themselves is that each individual recipe can be used in other forms! Now I call that a winner!
Some of my other favorite cupcake recipes that we have on our site include: Banana Cupcakes, Strawberry Cupcakes and Cheesecake Stuffed Lemon Blueberry Cupcakes.
WHY THIS RECIPE WORKS:
- Each of the recipes can be used for other desserts.
- These are super fun and unique and a great flavor combination.
- You can double this recipe to have more on hand to serve more people.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Vanilla extract
Eggs
Whole milk
Water
Vegetable oil
Egg whites
Cream of tartar
Semi-sweet chocolate bar
Unsalted butter
HOW TO MAKE HI-HAT CUPCAKES, STEP BY STEP:
- Preheat the oven to 350°F. Line a 12 count cupcake tin with cupcake liners, set aside.
- In the bowl of a stand mixer with the paddle attachment, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
- Add in the vanilla and eggs, stir until combined. Add the milk, water, and oil, stir until smooth. I like to take a whisk and whisk it by hand a few times to make sure there are no lumps.
- Fill the cupcake liners ⅔ of the way full and bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes. Take the cupcakes out and cool completely on a wire rack.
- While the cupcakes cool, make the marshmallow frosting.
- Place the egg whites, sugar, cream of tartar, and sea salt in the body of a stand mixer or a large bowl. Whisk to combine.
- Place over a medium-sized saucepan with 2 inches of simmering water. Whisk constantly until the mixture reaches 160°F. It will become thinner. You will notice the bottom of the mixture will be a clear tone with a foamy layer on top.
- Take off the heat and add the vanilla.
- Place this on the stand mixer with the whisk attachment or with an electric hand mixer, whip until stiff peaks form on medium-high speed.
- The frosting will become bright white and glossy. Use immediately.
- Once the cupcakes are cool, pipe the frosting on top. I like to use the open tip of a piping bag or a ½ inch tip. Leave a ¼ inch border around the cupcake, do not pipe all the way to the edge. Place the frosted cupcakes into the refrigerator for 30 minutes.
- Make the coating by placing the chopped chocolate and 3 tablespoons of butter in a microwave safe bowl. Microwave for 30 seconds, stir. Microwave another 30 seconds and stir. Continue to microwave at 15 second intervals stirring in between until smooth. If the mixture is too thick, add an additional 1 tablespoon of butter to thin it out. We need it to be thin enough to dip the cupcakes in. Let cool for 5 minutes.
- Very quickly invert the cupcakes and dip the tops into the melted chocolate. Make sure all of the frosting is covered. Let any excess chocolate drip off.
- Place the cupcake right side up back onto the wire rack, with parchment paper or a sheet tray under it to catch any drips. If using sprinkles, add them on immediately. Place them back in the fridge for 30 minutes to set.
WHAT IS THE BEST CHOCOLATE TO USE?
We like to use a chocolate bar for the topping, we use a semi-sweet to balance out the sweetness of the cupcakes and frosting themselves.
You can use any of your favorite chocolate that you’d like, milk or even dark chocolate will work, so will high quality chocolate chips.
WHAT OTHER FLAVOR COMBINATIONS CAN I USE FOR THESE?
There are a lot of different flavors that you can experiment with, a lot of them use a chocolate cupcake for the base here are some ideas:
- Chocolate Peanut Butter
- Chocolate Strawberry
- Funfetti White Chocolate
- Chocolate Mocha
- Red Velvet Cream Cheese
So many different flavors and chocolate will work out great with Hi-Hat Cupcakes, it’s a matter of playing around with flavors and finding what you like!
CAN I USE A BOXED CAKE MIX?
Absolutely, if you want to cut down on the time and not make homemade cupcakes then you can make yourself a boxed cake mix into cupcakes.
You can use any chocolate cake mix that you would like for this recipe. If you want to change out the frosting you can do that as well and also use a canned frosting.
HOW TO STORE:
Since we have a marshmallow frosting, these need to be refrigerated. Place in an airtight container and they will keep in the refrigerator for up to 3 days.
You can remove them from the refrigerator and let them come to room temperature before consuming.
TIPS AND TRICKS:
- You will most likely have more chocolate leftover, we need enough to make sure that we can dip each top of the cupcakes.
- You can choose to use my homemade cupcake recipe or a cake mix.
- Other flavors can be made, traditionally its chocolate and marshmallow but see above for other ideas.
- We do not recommend freezing these cupcakes.
- Use any of your favorite chocolate, we use semi-sweet in baking bar form. You can use milk or dark chocolate and high quality chocolate chips as well.
If you are looking for that perfect cupcake that has a blend of flavors that will blow your mind, then you have to make these Hi-Hat Cupcakes!
If you like this recipe you might also like:
If you’ve tried these HI-HAT CUPCAKES or any other recipe on my 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 what shenanigans I’m getting into!
Hi-Hat Cupcakes
Ingredients
For the cupcakes:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup whole milk
- ½ cup water
- ¼ cup vegetable oil
For the frosting:
- 4 large egg whites
- 1 cup granulated sugar
- ½ teaspoon cream of tartar
- pinch sea salt
- 1 ½ teaspoon vanilla extract
For the coating:
- 12 ounces semi-sweet chocolate bar finely chopped
- 3-4 tablespoons unsalted butter
Instructions
- Preheat the oven to 350°F. Line a 12 count cupcake tin with cupcake liners, set aside.
- In the bowl of a stand mixer with the paddle attachment, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
- Add in the vanilla and eggs, stir until combined. Add the milk, water, and oil, stir until smooth. I like to take a whisk and whisk it by hand a few times to make sure there are no lumps.
- Fill the cupcake liners ⅔ of the way full and bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Let cool in the tin for 5 minutes. Take the cupcakes out and cool completely on a wire rack.
- While the cupcakes cool, make the marshmallow frosting.
- Place the egg whites, sugar, cream of tartar, and sea salt in the body of a stand mixer or a large bowl. Whisk to combine.
- Place over a medium-sized saucepan with 2 inches of simmering water. Whisk constantly until the mixture reaches 160°F. It will become thinner. You will notice the bottom of the mixture will be a clear tone with a foamy layer on top.
- Take off the heat and add the vanilla.
- Place this on the stand mixer with the whisk attachment or with an electric hand mixer, whip until stiff peaks form on medium-high speed.
- The frosting will become bright white and glossy. Use immediately.
- Once the cupcakes are cool, pipe the frosting on top. I like to use the open tip of a piping bag or a ½ inch tip. Leave a ¼ inch border around the cupcake, do not pipe all the way to the edge. Place the frosted cupcakes into the refrigerator for 30 minutes.
- Make the coating by placing the chopped chocolate and 3 tablespoons of butter in a microwave safe bowl. Microwave for 30 seconds, stir. Microwave another 30 seconds and stir. Continue to microwave at 15 second intervals stirring in between until smooth. If the mixture is too thick, add an additional 1 tablespoon of butter to thin it out. We need it to be thin enough to dip the cupcakes in. Let cool for 5 minutes.
- Very quickly invert the cupcakes and dip the tops into the melted chocolate. Make sure all of the frosting is covered. Let any excess chocolate drip off.
- Place the cupcake right side up back onto the wire rack, with parchment paper or a sheet tray under it to catch any drips. If using sprinkles, add them on immediately. Place them back in the fridge for 30 minutes to set.
Notes
- You will most likely have more chocolate leftover, we need enough to make sure that we can dip each top of the cupcakes.
- You can choose to use my homemade cupcake recipe or a cake mix.
- Other flavors can be made, traditionally its chocolate and marshmallow but see above for other ideas.
- We do not recommend freezing these cupcakes.
- Use any of your favorite chocolate, we use semi-sweet in baking bar form. You can use milk or dark chocolate and high quality chocolate chips as well.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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