Description
Hi-hat cupcakes blend rich chocolate cake with swirled marshmallow frosting dipped in chocolate shell. Cool kids and dessert enthusiasts will fall in love with this delightful treat that delivers sweet sophistication in every delectable bite.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
Frosting and Topping:
- 4 cups powdered sugar
- 1/2 cup unsalted butter
- 1/4 cup milk
- 2 tsp vanilla extract
- 1/4 tsp salt
Chocolate Coating:
- 12 oz semi-sweet chocolate chips
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F and line a cupcake pan with paper liners.
- Sift together flour, cocoa powder, baking soda, and salt in a large mixing bowl.
- In a separate bowl, whisk granulated sugar, eggs, milk, vegetable oil, and vanilla extract until smooth and well combined.
- Gradually fold the wet ingredients into the dry ingredients, mixing until just incorporated to avoid overmixing.
- Carefully distribute the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow cupcakes to cool completely on a wire rack.
- Cream butter in a stand mixer until light and fluffy, then gradually add powdered sugar, milk, vanilla extract, and salt.
- Whip the frosting until smooth and stiff peaks form.
- Transfer frosting to a piping bag with a large round tip and create tall, swirled peaks on each cooled cupcake.
- Refrigerate frosted cupcakes for 30 minutes to stabilize the frosting.
- Melt chocolate chips with vegetable oil and vanilla extract in a microwave-safe bowl, stirring until smooth.
- Allow chocolate mixture to cool slightly, then carefully dip each chilled frosted cupcake into the melted chocolate.
- Place dipped cupcakes on a parchment-lined tray and refrigerate until chocolate shell hardens.
Notes
- Chocolate Quality Matters: Choose high-quality cocoa powder and chocolate chips for richer, more intense flavor that elevates the entire dessert.
- Frosting Stability Trick: Ensure butter is at room temperature and whip frosting thoroughly to create a sturdy structure that holds its dramatic hi-hat shape.
- Chocolate Dipping Pro Tip: Let melted chocolate cool slightly before dipping to prevent frosting from melting and maintain clean, crisp chocolate coating.
- Dietary Adaptations: Swap all-purpose flour with gluten-free blend and use dairy-free milk and butter alternatives for lactose-intolerant or vegan guests.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 487
- Sugar: 61 g
- Sodium: 236 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 37 mg