Beautiful chocolate cupcakes topped with vegan marshmallows frosting dipped in chocolate, Hi-Hat Cupcakes are a delightful treat for any occasion. Whether it’s a birthday party or a casual get-together, these cupcakes are sure to impress your guests with their unique appearance and rich flavors. The combination of fluffy marshmallow frosting and decadent chocolate creates an irresistible dessert that everyone will love.
Why You’ll Love This Recipe
- Delicious Flavor: The rich chocolate base pairs perfectly with the sweet, fluffy vegan marshmallows.
- Impressive Presentation: These cupcakes look stunning with their tall swirls of frosting and glossy chocolate coating.
- Vegan-Friendly: Made without animal products, they cater to those following a plant-based diet.
- Customizable Toppings: Feel free to add sprinkles or nuts for extra fun and texture.
- Perfect for Any Occasion: Ideal for birthdays, celebrations, or just a sweet treat at home.
Tools and Preparation
Before you begin making these delicious Hi-Hat Cupcakes, gather your tools and prepare your kitchen. Having everything ready will make the process smoother and more enjoyable.
Essential Tools and Equipment
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer
- Saucepan
- Heatproof bowl
- Piping bag with tip
- Candy thermometer
Importance of Each Tool
- Muffin tin: Essential for shaping your cupcakes into perfect little rounds.
- Electric mixer: Makes whipping the egg whites a breeze, ensuring your frosting becomes light and fluffy.
- Candy thermometer: Ensures accurate temperature for perfect vegan marshmallows frosting without any guesswork.
Ingredients
Beautiful chocolate cupcakes topped with vegan marshmallows frosting dipped in chocolate.
For the Cupcakes:
- 105 grams (3/4 cup) plain flour or all-purpose flour
- 40 grams (1/2 cup) cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 45 grams (1/4 cup) brown sugar
- 115 grams (1/2 cup or 1 stick) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk*
For the Vegan Marshmallows Frosting:
- 5 egg whites, room temperature
- 200 grams (1 cup) caster sugar or granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
For the Chocolate Coating:
- 300 grams (2 cups) good quality dark chocolate, broken into pieces
- 1 tablespoon vegetable oil or coconut oil
How to Make Hi-Hat Cupcakes
Step 1: Preheat the Oven
Preheat your oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin tin with cupcake cases.
Step 2: Prepare the Dry Ingredients
In a large mixing bowl, add the flour, cocoa powder, baking soda, baking powder, and both sugars. Stir gently to combine them evenly.
Step 3: Mix Wet Ingredients
In another bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk. This mixture should be combined just enough to break up the egg yolks.
Step 4: Combine Mixtures
Add the wet mixture to the dry ingredients. Gently fold until just combined; avoid overmixing.
Step 5: Bake the Cupcakes
Spoon the batter into each cupcake liner until they are about 2/3 full. Bake in the preheated oven for 18-20 minutes or until cooked through. Transfer them to a wire rack and allow to cool completely.
Step 6: Make Vegan Marshmallows Frosting
Fill a medium saucepan with water and heat it on medium. In a heatproof bowl, combine egg whites, sugar, and cream of tartar. Whisk together while placing it over the saucepan (ensure it doesn’t touch the water). Whisk continuously as you heat it until it reaches 71 C / 160 F for about 5-6 minutes.
Step 7: Whip Frosting
Remove from heat and beat with an electric mixer on medium-high speed for approximately 5-6 minutes until fluffy and voluminous. Add vanilla extract and mix for an additional 30 seconds until cool.
Step 8: Pipe Frosting onto Cupcakes
Transfer frosting into a piping bag fitted with a large round tip. Pipe tall swirls onto each cooled cupcake. Freeze for at least 30 minutes to firm up the frosting.
Step 9: Prepare Chocolate Coating
Melt dark chocolate in a microwave-safe bowl in intervals of about 20 seconds while stirring. Once melted smoothly, stir in vegetable oil or coconut oil until fully combined.
Step 10: Dip Cupcakes
Carefully dip each frozen cupcake upside down into the melted chocolate coating. Allow excess chocolate to drip off before placing upright on a wire rack. Repeat this step with all cupcakes before refrigerating them for about 30 minutes to set the chocolate coating.
Enjoy these delightful Hi-Hat Cupcakes as they bring joy to any gathering!
How to Serve Hi-Hat Cupcakes
Hi-Hat Cupcakes are not only a visual treat but also a delightful dessert for any occasion. Here are some creative serving suggestions to enhance your cupcake experience.
With Fresh Berries
- Serve alongside a mix of fresh strawberries, blueberries, and raspberries. The tartness of the berries complements the sweetness of the cupcakes perfectly.
A Scoop of Ice Cream
- Pair with a scoop of vanilla or chocolate ice cream for an indulgent dessert. The cold creaminess balances the rich chocolate flavors.
Drizzled with Sauce
- Top with a drizzle of fruit sauce, such as raspberry or caramel, to add an extra layer of flavor and presentation.
Coffee or Tea
- Enjoy your Hi-Hat Cupcakes with a cup of freshly brewed coffee or herbal tea. The warmth and aroma enhance the overall tasting experience.
Festive Plate Arrangement
- Arrange cupcakes on a decorative platter surrounded by edible flowers or mint leaves for an elegant touch at parties or gatherings.
Chocolate Shavings Garnish
- Sprinkle some chocolate shavings on top for added texture and visual appeal. This simple garnish elevates the cupcakes’ look and taste.
How to Perfect Hi-Hat Cupcakes
Perfecting your Hi-Hat Cupcakes takes practice, but these tips can help you achieve cupcake greatness.
- Use Room Temperature Ingredients: Ensure that eggs and buttermilk are at room temperature for better mixing and fluffiness.
- Sift Dry Ingredients: Sifting flour and cocoa powder helps eliminate lumps, resulting in a smoother batter.
- Don’t Overmix Batter: Gently fold the wet and dry ingredients until just combined to keep the cupcakes light and airy.
- Temperature Control: Keep an eye on baking time; overbaking can lead to dry cupcakes. Use a toothpick to check for doneness.
- Cool Completely Before Frosting: Allow cupcakes to cool completely before applying frosting; this prevents melting and ensures a clean finish.
- Chill Frosting Before Dipping: Freezing the piped frosting helps maintain its shape when dipping into chocolate.
Best Side Dishes for Hi-Hat Cupcakes
While Hi-Hat Cupcakes shine on their own, pairing them with complementary side dishes can create a well-rounded dessert experience. Here’s what you can serve alongside:
- Fruit Salad: A refreshing mix of seasonal fruits adds brightness and balances sweetness.
- Chocolate Mousse: Decadent chocolate mousse creates an indulgent duo with the cupcakes’ flavors.
- Cheese Platter: Include mild cheeses like brie or gouda for a savory contrast that enhances taste profiles.
- Mini Cheesecakes: Serve small cheesecake bites to offer guests another sweet option without overwhelming them.
- Nutty Granola Bars: Crunchy granola bars provide texture and health benefits, making it a satisfying pairing.
- Lemon Sorbet: A light lemon sorbet cleanses the palate between bites, refreshing after each cupcake.
- Pecan Pie Bites: Rich pecan pie bites bring nutty sweetness that harmonizes well with chocolate flavors.
- Coffee Cake Slices: Soft coffee cake adds warmth and pairs nicely with coffee served alongside your cupcakes.
Common Mistakes to Avoid
Making Hi-Hat Cupcakes can be a fun experience, but there are common pitfalls to watch out for.
- Boldly measure your ingredients: Not measuring accurately can lead to cupcakes that are too dense or too dry. Use a kitchen scale or measuring cups for precision.
- Boldly neglect cooling time: Skipping the cooling process before frosting can cause the marshmallow frosting to melt. Allow your cupcakes to cool completely on a wire rack.
- Boldly rush the frosting: If you don’t let the vegan marshmallow frosting set in the freezer, it may not hold its shape when dipped in chocolate. Be patient and freeze for at least 30 minutes.
- Boldly skip tempering chocolate: Dipping cupcakes in hot chocolate can melt the frosting. Always ensure the melted chocolate is cool enough before dipping.
- Boldly overlook egg whites temperature: Using cold egg whites can affect the fluffiness of your frosting. Make sure they are at room temperature for best results.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep cupcakes separated with parchment paper to avoid sticking.
Freezing Hi-Hat Cupcakes
- Freeze for up to 2 months in an airtight container.
- Wrap each cupcake individually in plastic wrap before placing in the container.
Reheating Hi-Hat Cupcakes
- Oven: Preheat to 180°C (350°F) and warm cupcakes for about 5-10 minutes until slightly warm.
- Microwave: Heat each cupcake for 10-15 seconds on medium power, checking frequently to avoid overheating.
- Stovetop: Place a cupcake on a heat-safe plate over low heat, covered, for a couple of minutes until warmed through.
Frequently Asked Questions
Here are some common questions about Hi-Hat Cupcakes.
What are Hi-Hat Cupcakes?
Hi-Hat Cupcakes are chocolate cupcakes topped with fluffy vegan marshmallow frosting and dipped in rich chocolate, creating a delightful treat.
Can I use different flavors of cake?
Yes! Feel free to experiment with vanilla or red velvet cake bases for a unique twist on traditional Hi-Hat Cupcakes.
How do I make my frosting more stable?
Adding a bit of cornstarch or using a stabilizer specifically designed for frostings can help maintain its shape and texture.
Are Hi-Hat Cupcakes vegan?
Yes! The recipe uses plant-based ingredients and vegan marshmallows, making it suitable for a vegan diet.
How long do they last?
Hi-Hat Cupcakes will stay fresh in the refrigerator for up to three days and can be frozen for up to two months.
Final Thoughts
Hi-Hat Cupcakes combine rich chocolate flavor with light, airy vegan marshmallow frosting, making them an irresistible dessert. They’re perfect for celebrations or just as an indulgent treat. Feel free to customize them with different flavors or toppings, such as sprinkles or nuts, to make them uniquely yours!
Hi-Hat Cupcakes
Indulge in the delightful experience of Hi-Hat Cupcakes, a visually stunning and satisfyingly delicious treat perfect for any occasion. These chocolate cupcakes are crowned with a fluffy vegan marshmallow frosting and dipped in rich chocolate, creating a unique dessert that will impress your guests.
- Total Time: 50 minutes
- Yield: Makes approximately 12 cupcakes 1x
Ingredients
- 3/4 cup plain flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup caster sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plant-based buttermilk
- Vegan marshmallow frosting ingredients: egg whites, caster sugar, cream of tartar, vanilla extract
- Chocolate coating: dark chocolate and vegetable oil
Instructions
- Preheat oven to 180°C (350°F). Line a muffin tin with cupcake liners.
- In one bowl, mix flour, cocoa powder, baking soda, baking powder, and sugars. In another bowl, whisk melted butter, eggs, vanilla extract, and buttermilk.
- Combine wet and dry mixtures gently without overmixing.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes until cooked through. Cool completely on a wire rack.
- Prepare vegan marshmallow frosting by heating egg whites, sugar, and cream of tartar over simmering water until it reaches 71°C (160°F). Whip until fluffy.
- Pipe frosting onto cooled cupcakes and freeze for at least 30 minutes.
- Melt dark chocolate with oil; dip each frozen cupcake upside down into the chocolate coating. Allow to cool before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg