Hi-Hat Chocolate Cupcakes

Get ready to savor the best of both worlds with our Hi Hat Chocolate Cupcakes – think moist and tender chocolate cupcakes, topped with a fluffy marshmallow frosting, all tucked inside a satisfyingly crunchy chocolate coating.

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• Why you'll love this recipe
• Ingredients you need
• How to make Hi-hat Chocolate Cupcakes
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• Storage and freeze
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• High Hat Chocolate Cupcakes

High Hat Chocolate Cupcakes, or Hi Hat Chocolate Cupcakes, are a delightful treat consisting of moist chocolate cupcakes topped with a fluffy marshmallow frosting, and then coated in a crisp chocolate shell.

We can't get enough of dipped cupcakes because they bring together the best of both worlds - soft, fluffy cake inside and a satisfying, chocolate-coated crunch outside, creating a mouthwatering delight that's hard to resist.

They're crafted from my incredibly moist chocolate cupcakes, topped with a fuss-free Italian meringue made from egg whites and sugar syrup, all encased in a crisp dark chocolate shell.

Craving for more marshmallow recipes? Give these a try: Homemade hot chocolate with marshmallows, hot chocolate bombs, Oreo Hot chocolate, S'mores cookies, marshmallow frosting, hot chocolate cookies, Hot chocolate cheesecake.

Ingredients you need

You need these ingredients to make these dipped chocolate cupcakes with vanilla marshmallow topping:

• Chocolate cupcakes: A mixture of vegetable oil, sugar, eggs, vanilla extract, cake flour, unsweetened cocoa powder, baking powder and baking soda, instant soluble coffee and buttermilk.
• Marshmallow fluff: An Italian meringue style made from a syrup of sugar, water + powdered sugar, egg whites and vanilla extract (cream of tartar optional) or try this easy marshmallow frosting.
• Chocolate shell: Made from semi-sweet chocolate chips or use baking chocolate couverture in bars and a bit of oil for a chocolate glaze that will harden.

How to make Hi-hat Chocolate Cupcakes

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Step 1: In a medium bowl, mix and stiff together all the dry ingredients, cake flour, unsweetened cocoa powder, instant coffee, baking powder baking soda, and pinch of salt.

Step 2: In a separate bowl, whisk together the wet ingredients, vegetable oil, sugar, eggs and vanilla extract until well blended.

Step 3: Finally, add alternately the dry ingredients and the buttermilk milk, mixing gently between each addition until a homogeneous paste is obtained.

Step 4: Then, using an ice cream scoop, fill cupcakes liners halfway (not more than that, otherwise they will overflow). And bake in the oven at half height for about 12 to 15 minutes without opening the oven door.

Remove the chocolate cupcakes from the oven and let them cool for a few minutes before removing them from the pan and letting them cool completely on a wire rack.

Marshmallow Frosting

Step 1: Start by making the sugar syrup by placing the water and powdered sugar in a saucepan and heating over medium heat. Check the temperature with a cooking thermometer, it should reach 244°F/118°C.

Step 2: Meanwhile, place the egg whites at room temperature in the bowl of your hand mixer or stand mixer with the whisk attachment. As soon as the candy thermometer reads 239°F/115°C, start mixing the egg whites at medium speed.

Step 3: Once the syrup hits the right temperature, pour it slowly into the foamy egg whites while mixing at low speed. Increase the speed to high, add vanilla extract, and whip for 5-7 minutes until the frosting forms stiff peaks.

Decorate: Then fill a piping bag fitted with a round tip with the marshmallow frosting and form swirls on one chocolate cupcake, starting from the center and working your way up.

Freeze: Finish by placing your all the cupcakes in a baking sheet and transfer cupcakes in the freezer and let sit for at least 30 minutes.

Chocolate Glaze

• Place the semi sweet chocolate chips or chopped chocolate in a medium heatproof bowl with the oil and melt in a double boiler or in the microwave.
• When the melted chocolate mixture is smooth, transfer it to a deep container, I took a tall glass for this step.
• Then take the frosted cupcakes out of the freezer. (the meringue topping should be frozen and firm to the touch so it doesn't melt when it comes in contact with the hot chocolate mixture)
• Hold one hi hat cupcake upside down and dip the marshmallow topping completely into the melted chocolate and remove immediately. Shake a little to release excess chocolate.
• Place the cupcakes dipped in chocolate glaze on a cake rack and let them cool completely, let the chocolate cool until it forms a hard shell.

Storage and freeze

Storage in the Fridge: Store cupcakes in an airtight container in the fridge for up to 2-3 days.

Freezing: Individually wrap cooled cupcakes in plastic, place them in an airtight container or freezer bag, and freeze for up to 2-3 months. Thaw in the fridge or at room temperature before serving.

More Cupcake Recipes

I hope you love these chocolate cupcakes with marshmallow frosting. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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