Hi hat cupcakes are moist chocolate cupcakes topped with fluffy marshmallow frosting, then dipped in a crisp chocolate shell.

hi hat chocolate cupcakes with marshmallow frosting and crisp chocolate shell

I make these chocolate dipped cupcakes when I want that fun “wow” finish: soft cake, cloud-like meringue, and a clean crackly chocolate hat.

This is my bakery-style version using a reliable chocolate cupcake base, an Italian meringue marshmallow topping, and a quick chocolate coating that sets fast.

Why you’ll love this recipe

Real contrast: tender chocolate cake + light marshmallow + crunchy chocolate shell.
That iconic look: tall swirls that dip beautifully and hold their shape.
Make-ahead friendly: freeze the frosted cupcakes, then dip when you’re ready.

Ingredients you need

Flour: cake flour for a lighter crumb, or all-purpose flour for a classic texture
Unsweetened cocoa powder: natural for classic chocolate flavor, Dutch-process for a deeper color
Baking soda: helps the cupcakes rise (baking powder can be used if needed)
Salt: balances sweetness and enhances chocolate flavor
Vegetable oil: keeps cupcakes moist and soft (canola or grapeseed)
Granulated sugar: provides sweetness and structure (brown sugar adds extra moisture)
Eggs: room temperature, for a smooth and well-emulsified batter
Vanilla extract: rounds out and deepens the chocolate flavor
Buttermilk: creates a tender crumb and richer chocolate taste (or milk + lemon juice/vinegar)
Egg whites: fresh, for a stable and fluffy meringue

bowls with dry ingredients for chocolate cupcakes

How to make hi-hat cupcakes

This recipe uses my classic chocolate cupcake base, which I rely on for most of my chocolate cupcake variations.

Whisk the dry ingredients together in a small bowl: flour, cocoa powder, baking soda, and salt.

Mix the oil, sugar, eggs, vanilla, and buttermilk in a large bowl until smooth and fully combined.

wet ingredients mixed for chocolate cupcake batter

Add the dry ingredients in two to three additions, mixing gently just until the batter is smooth.

dry ingredients mixed for chocolate cupcake batter

Fill the cupcake liners halfway using an ice cream scoop or spoon.

chocolate cupcake batter in a cupcake pan before baking

Bake in a preheated oven at 350°F (175°C) for 14–15 minutes, until a toothpick inserted into the center comes out clean.

Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.

Cool slightly in the pan, then transfer the cupcakes to a wire rack to cool completely.

baked chocolate cupcakes in a cupcake pan

This topping uses my marshmallow frosting when I want a light, stable swirl that pipes well.

Heat egg whites and sugar over a double boiler until the sugar is dissolved and the mixture reaches 160°F (71°C).

Whip at medium-high speed until thick, glossy, stiff peaks form, then add vanilla.

Pipe tall swirls onto the cupcakes and freeze for 30–60 minutes until firm before dipping.

chocolate cupcakes topped with marshmallow frosting before dipping

For the chocolate coating, I use my chocolate glaze, a simple melted chocolate glaze that sets into a thin, crisp shell once cooled.

Melt chocolate and oil until smooth, then pour into a deep container.

Dip frozen cupcakes upside down into the chocolate, remove immediately, and let excess drip off.

Set on a rack and let the chocolate harden completely before serving.

hi hat cupcake dipped in dark chocolate glaze

Storage

Store hi-hat cupcakes in an airtight container in the fridge for up to 2–3 days. Freezing is not recommended once dipped in chocolate.

Recipe variations

Peanut butter hi hat cupcakes: Fill the cupcakes with peanut butter frosting before piping the marshmallow topping.
Mint chocolate hi hat cupcakes: Add a few drops of peppermint extract to the frosting and dip in dark chocolate.
Raspberry hi hat cupcakes: Fill with raspberry compote and finish with dark chocolate glaze.
Salted caramel hi hat cupcakes: Add a caramel center and sprinkle flaky salt over the chocolate shell.

Recipe Questions

Can I make hi hat cupcakes in advance?

Yes, bake the cupcakes one day ahead and assemble the frosting and chocolate dip the day of serving.

Why do the cupcakes need to be frozen before dipping?

Freezing firms the marshmallow topping so it keeps its shape and doesn’t melt in the warm chocolate.

Can I use milk chocolate instead of dark chocolate?

Yes, but add a little oil to keep the glaze thin and easy to dip.

hi hat chocolate cupcake cut in half showing marshmallow center

More Chocolate Cupcake Recipes

I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!