Hi-Hat Cupcakes

Beautiful chocolate cupcakes topped with vegan marshmallows frosting dipped in chocolate are a treat for any occasion. The Hi-Hat Cupcakes not only look stunning, but they also offer a delightful combination of rich chocolate flavor and fluffy texture. Perfect for parties, holidays, or just a sweet indulgence, these cupcakes are sure to impress friends and family alike.

Why You’ll Love This Recipe

• Decadent Flavor: The rich chocolate cupcakes paired with fluffy vegan marshmallows create an irresistible taste experience.
• Vegan-Friendly: This recipe is suitable for those following a plant-based diet, making it inclusive for various dietary preferences.
• Impressive Presentation: The tall, swirled frosting and glossy chocolate coating make these cupcakes a showstopper at any gathering.
• Customizable Options: Feel free to experiment with different flavors of cocoa or add fun toppings for a unique twist.
• Easy to Follow: The step-by-step instructions ensure that even novice bakers can achieve delicious results.

Tools and Preparation

To make your baking experience smooth, having the right tools is essential. Gather the following items before you begin.

Essential Tools and Equipment

• Muffin tin
• Cupcake liners
• Mixing bowls
• Whisk
• Electric mixer
• Piping bag with tip
• Heatproof bowl
• Candy thermometer

Importance of Each Tool

• Muffin tin: Essential for shaping your cupcakes perfectly during baking.
• Electric mixer: Saves time and effort when whipping up the vegan marshmallow frosting to achieve maximum fluffiness.
• Piping bag with tip: Allows you to create beautiful swirls of frosting on each cupcake for that professional touch.

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 oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin tin with cupcake cases.

Step 2: Mix Dry Ingredients

In a large mixing bowl, add flour, cocoa powder, baking soda, baking powder, and sugars – give it a little stir.

Step 3: Combine Wet Ingredients

In a separate mixing bowl, add melted butter, eggs, vanilla extract, and buttermilk. Whisk together briefly to break up the egg yolks.

Step 4: Combine Wet and Dry Mixtures

Add the wet mixture to the dry mixture and gently fold until just combined.

Step 5: Bake the Cupcakes

Spoon the mixture into prepared cupcake liners (approximately 2/3 full) and bake for 18-20 minutes or until just cooked through. Transfer cakes out onto a wire rack to cool completely.

Step 6: Prepare Vegan Marshmallows Frosting

Fill a medium saucepan with water and place on medium heat. In a small heatproof bowl, combine egg whites, sugar, and cream of tartar. Whisk together.

Step 7: Heat Egg Whites

Place the bowl over the saucepan without touching the water below. Whisk gently by hand as you heat the egg whites to 71 C / 160 F using a candy thermometer – this should take about 5-6 minutes. Ensure your sugar has dissolved by this point.

Step 8: Beat Frosting

Remove from heat and beat using an electric mixer on medium-high speed for approximately 5-6 minutes until fluffy and voluminous. Add vanilla extract and beat for another 30 seconds until cooled down.

Step 9: Pipe Frosting

Transfer frosting to a piping bag fitted with a large round or star-shaped tip. Pipe tall swirls onto each cupcake. Freeze cupcakes for at least 30 minutes for frosting to firm up.

Step 10: Melt Chocolate Coating

Melt chocolate in the microwave in increments of 20 seconds until smooth; stir in oil until well combined.

Step 11: Dip Cupcakes

Dip each cupcake upside down into the chocolate coating. Let excess chocolate drip off before placing it right side up on a wire rack. Refrigerate for about 30 minutes for coating to set.

How to Serve Hi-Hat Cupcakes

Hi-Hat Cupcakes make a stunning dessert for any occasion. Their tall, fluffy marshmallow topping and rich chocolate coating create a delightful treat that looks as great as it tastes.

For a Birthday Party

• Colorful Sprinkles: Add vibrant sprinkles on top of the chocolate coating to enhance their festive look.
• Themed Toppers: Use themed cupcake toppers that match your party theme to make them even more special.

As Dessert for Family Gatherings

• Platter Display: Arrange the Hi-Hat Cupcakes on a beautiful serving platter for an eye-catching centerpiece.
• Coffee Pairing: Serve with freshly brewed coffee or tea to complement the chocolate flavors in the cupcakes.

At Holiday Celebrations

• Festive Decorations: Decorate with holiday colors like red and green edible glitter for Christmas or pastel colors for Easter.
• Gift Boxes: Package individual cupcakes in clear boxes tied with ribbons as sweet gifts for guests.

For Afternoon Tea

• Tea Selection: Offer a variety of teas, such as Earl Grey or herbal blends, alongside the cupcakes for a delightful pairing.
• Miniature Cupcakes: Bake smaller versions of Hi-Hat Cupcakes for easy sharing during casual gatherings.

How to Perfect Hi-Hat Cupcakes

Creating the perfect Hi-Hat Cupcakes requires attention to detail and some handy tips. Here are some suggestions to elevate your baking game:

• Use Room Temperature Ingredients: Ensure butter and eggs are at room temperature for better mixing and fluffiness.
• Sift Dry Ingredients: Sifting flour and cocoa powder prevents lumps, resulting in a smoother batter.
• Don’t Overmix: Gently fold the wet and dry ingredients together to keep the cupcakes light and airy.
• Cool Completely Before Frosting: Allow cupcakes to cool completely before adding frosting, ensuring it holds its shape.
• Temperature Control: Make sure melted chocolate isn’t too hot when dipping; let it cool slightly if necessary.
• Chill After Frosting: Freezing the frosted cupcakes helps set the marshmallow layer, making dipping easier.

Best Side Dishes for Hi-Hat Cupcakes

Pairing side dishes with your Hi-Hat Cupcakes can enhance the overall experience. Here are some delightful options:

1. Fresh Fruit Salad: A refreshing mix of seasonal fruits balances out the sweetness of the cupcakes.
2. Vanilla Ice Cream: Creamy vanilla ice cream adds a delightful contrast to the rich chocolate flavor.
3. Chocolate Mousse: Serve mini cups of chocolate mousse for an indulgent pairing that chocolate lovers will adore.
4. Nutty Trail Mix: A bowl of nutty trail mix provides texture and a healthy crunch alongside your sweet treat.
5. Cheese Platter: Include mild cheeses like brie or gouda for a savory addition that complements dessert beautifully.
6. Herbed Tea Sandwiches: Light tea sandwiches filled with cucumber or cream cheese offer a savory contrast to sweet cupcakes.

Common Mistakes to Avoid

Baking Hi-Hat Cupcakes can be a delightful experience, but there are common pitfalls to watch out for.

• Boldly measuring ingredients: Accurate measurements are crucial. Use a kitchen scale for precise amounts instead of relying on volume measurements alone.
• Boldly skipping the cooling step: Allow cupcakes to cool completely before frosting. Frosting warm cupcakes will cause it to melt and lose its shape.
• Boldly under-mixing or over-mixing: Gently fold wet and dry ingredients until just combined. Over-mixing can lead to dense cupcakes, while under-mixing may create uneven textures.
• Boldly ignoring egg whites’ temperature: Ensure egg whites are at room temperature for optimal whipping. Cold egg whites won’t whip as well, leading to less fluffy frosting.
• Boldly using hot chocolate for dipping: Allow melted chocolate to cool slightly before dipping the frosted cupcakes. Hot chocolate can melt the marshmallow frosting.

Storage & Reheating Instructions

Refrigerator Storage

• Store Hi-Hat Cupcakes in an airtight container.
• They can last up to 3 days in the refrigerator.

Freezing Hi-Hat Cupcakes

• Freeze unfrosted cupcakes for up to 2 months.
• Wrap each cupcake tightly in plastic wrap, then place them in a freezer-safe bag or container.

Reheating Hi-Hat Cupcakes

• Oven: Preheat your oven to 180°C (350°F). Place cupcakes on a baking tray and heat for about 5-10 minutes until warm.
• Microwave: Warm individual cupcakes on a microwave-safe plate for about 10-15 seconds.
• Stovetop: Use a steamer basket over simmering water. Heat with the lid on for about 5 minutes.

Frequently Asked Questions

What are Hi-Hat Cupcakes?

Hi-Hat Cupcakes are chocolate cupcakes topped with a fluffy vegan marshmallow frosting and dipped in chocolate, creating a delicious treat.

Can I use different flavors for Hi-Hat Cupcakes?

Absolutely! You can experiment with different cake flavors like vanilla or lemon, or even customize the frosting by adding extracts.

How do I make vegan marshmallow frosting for Hi-Hat Cupcakes?

The frosting is made with whipped egg whites, sugar, and cream of tartar. Heating them gently creates a light and fluffy texture ideal for topping your cupcakes.

How long does it take to make Hi-Hat Cupcakes?

The total time is approximately 1 hour and 30 minutes, including preparation and baking time.

Final Thoughts

Hi-Hat Cupcakes are not only visually stunning but also versatile in flavor and texture. With their creamy marshmallow topping and rich chocolate coating, they are sure to impress anyone who tries them. Don’t hesitate to customize these delightful treats with your favorite flavors or toppings!