Chocolate Hi Hats Cupcakes
Experience the ultimate indulgence with these show-stopping Chocolate Hi-Hat Cupcakes! These moist chocolate cupcakes are crowned with a towering swirl of fluffy homemade marshmallow frosting, then dipped in a rich, glossy chocolate shell for a bakery-worthy finish. Perfect for impressing at parties or satisfying your sweet tooth, these decadent treats combine classic flavors with a dramatic presentation. With a soft, tender crumb and the perfect snap from the chocolate coating, each bite is a delightful contrast in texture. Follow our step-by-step instructions to master these elegant cupcakes and create a dessert that’s as stunning as it is delicious. Perfect for chocolate lovers, cupcake enthusiasts, and anyone looking to elevate their baking game!
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1.5 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1.5 cups Granulated sugar (for frosting)
- 0.25 cups Light corn syrup
- 0.25 cups Water
- 3 large Egg whites
- 1 teaspoons Vanilla extract (for frosting)
- 2 cups Semi-sweet chocolate chips
- 2 tablespoons Coconut oil or vegetable shortening
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined and smooth.
Slowly add the boiling water to the batter, mixing until fully incorporated. The batter will be thin; this is normal.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, combine the 1.5 cups granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and let the mixture come to a boil.
While the sugar syrup boils, place the egg whites in a clean mixing bowl and beat with an electric mixer on medium speed until soft peaks form.
Once the sugar syrup reaches 240°F (115°C) on a candy thermometer, slowly pour it into the whipped egg whites while continuing to beat on medium speed. Be careful as the syrup is very hot.
Increase the mixer speed to high and whip until the mixture forms stiff, glossy peaks and has cooled to room temperature. Blend in the vanilla extract.
Transfer the frosting to a piping bag fitted with a large round or star tip. Pipe the frosting high onto each cooled cupcake to create the 'hi-hat' shape.
Place the frosted cupcakes in the freezer for 20 minutes to allow the frosting to firm up.
In a microwave-safe bowl, melt the chocolate chips and coconut oil (or shortening) in 30-second intervals, stirring between each, until smooth and fully melted.
Transfer the melted chocolate to a deep, narrow bowl. Dip each cupcake into the chocolate, turning it to coat the frosting completely, and let any excess chocolate drip off.
Place the dipped cupcakes on a parchment-lined baking sheet and refrigerate for 20 minutes, or until the chocolate coating is set.
Serve and enjoy your stunning Chocolate Hi-Hat Cupcakes!
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 341 mg | 15% | |
| Total Carbohydrate | 90.2 g | 33% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 70.4 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 183 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
