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–+ servings
Hi Hat Cupcakes

Heavenly Hi Hat Cupcakes with Marshmallow Bliss and Chocolate

Delight in the whimsical taste of Hi Hat Cupcakes featuring marshmallow fluff and a crunchy chocolate shell.
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Prep Time 30 minutes
Cook Time 18 minutes
Chilling Time 30 minutes
Total Time 1 hour 18 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Base
  • 1.5 cups all-purpose flour
  • 1 cups granulated sugar
  • 0.5 cups cocoa powder Dutch-processed for darker hue
  • 0.5 teaspoons espresso powder optional
  • 1 teaspoons baking powder
  • 0.5 teaspoons baking soda
  • 1 cups buttermilk or substitute with regular milk and vinegar
  • 0.5 cups vegetable oil or use melted butter for flavor
  • 2 large eggs can use egg substitutes
  • 2 teaspoons vanilla extract or imitation vanilla
For the Frosting
  • 1 cups granulated sugar for frosting
  • 0.25 cups light corn syrup or honey/agave as alternative
  • 2 tablespoons water filtered is best
  • 2 large egg whites egg replacers can be used
  • 0.5 teaspoons cream of tartar or lemon juice in a pinch
For the Coating
  • 1 cups chocolate chips dark or semisweet
  • 1 tablespoon coconut oil or shortening as alternative

Equipment

  • cupcake pan
  • mixing bowls
  • Stand Mixer
  • piping bag
  • saucepan
  • Microwave-safe bowl
  • candy thermometer

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 liners.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, espresso powder, baking powder, and baking soda until combined.
  3. In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla until smooth. Gradually combine with dry ingredients.
  4. Fill cupcake liners two-thirds full with batter. Bake for 16-18 minutes until a toothpick comes out clean. Cool on a wire rack.
  5. In a saucepan, combine granulated sugar, corn syrup, and water. Boil until it reaches 240°F while whipping egg whites with cream of tartar.
  6. Slowly drizzle the syrup into the whipped egg whites while mixing. Continue to whip until thick and glossy.
  7. Pipe the marshmallow frosting onto each cooled cupcake.
  8. Chill the cupcakes for 30 minutes to set the frosting.
  9. Melt chocolate chips and coconut oil in a microwave-safe bowl. Stir until smooth.
  10. Dip each cupcake frosting-side down into melted chocolate. Set back on wire rack to harden.
  11. Serve and store any leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 100IUCalcium: 20mgIron: 1mg

Notes

These Hi Hat Cupcakes are perfect for gatherings and can be customized with different flavors and toppings. Ensure they cool completely before frosting to maintain the fluffiness of the marshmallow topping.

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