The first time I ever saw/ heard of Hi-Hat Cupcakes was on Bakerella’s blog. They looked so cool. I couldn’t get the concept of dunking wet icing into liquid chocolate…. wouldn’t the icing just slip off and result in disaster? These cupcakes have been on my ‘to-bake’ list for about a year now and now that I’ve had my first attempt at these, probably never again or at least not anytime soon.
The Hi-Hat Cupcake consists of a chocolate cake base, a marshmallow frosting, and a chocolate candy coating. Bakerella used a recipe from Martha Stewart . Martha Stewart has a video on her website where she demonstrates every step for making these cupcakes, even the chocolate dunking. The original recipe consists of a devil’s food cake for the cupcake, but I opted for allrecipes.com’s Black Magic Cake . Used this recipe a number of times, and I love it! Never fails and always produces a chocolatey, light, fluffy cake.
Black Magic Cake
This recipe makes about 12 cupcakes
- 1 cup and 3 tablespoons all-purpose flour
- 1-1/3 cups white sugar
- 1/2 cup unsweetened cocoa powder
- 1-1/4 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 egg
- 2/3 cup strong brewed coffee
- 2/3 cup buttermilk (used 2/3 cup milk + 1 tsp vinegar)
- 1/3 cup vegetable oil
- 3/4 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tin with liners.
- In large bowl sift flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
- Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into muffin liners.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into the center cupcake comes out clean. Cool for 5 minutes, then remove from muffin tin and finish cooling on a wire rack.
I had 4 egg whites left over from making ice cream, so the following recipe has been adjusted from the original
- 4 egg whites
- 416 mL granulated sugar
- 83 mL water
- 1.7 mL cream of tartar
- 10 mL vanilla extract
1. In a large heat-proof bowl, combine sugar, water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 15 minutes. Remove from heat; stir in vanilla extract, and beat for 2 minutes more until frosting thickens.
2. Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. I don’t have a plain tip that big, so I used a 1M swirl tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and put it freezer while preparing the chocolate coating.
Looks like McD’s soft serve
- 1 package of chocolate flavored candy melts
- 2 tbsp olive oil
- Melt chocolate according to directions on package. I used the microwave to melt the chocolate; combination of 30 second intervals in the microwave, then stirring until the chocolate was completely melted and smooth.
- Add oil into the chocolate and stir until combined. This helps thin the chocolate out and produce a thinner, more dunkable consistency.
- Let it cool for about 10-15 minutes.
Alright, so you have your cooled chocolate in a tall narrow container (I used a measuring cup) and your cupcakes that are chilling in the freezer. Its dunk time! Scariest part of making this cupcake…. here it goes. Take your cupcake by the base, dunk your cupcake into the liquidy chocolate and quickly pull it out. I wasn’t quick enough the first time and part of the marshmallow frosting actually slipped off my cupcake … slight disaster.
I’m pretty sure I ended up with that disaster because I left the frosting in the chocolate too long… I was trying to cover the edges, but seriously, just dunk, get as much as you can covered, then pull it out. You can always drizzle more chocolate with a spoon to cover any missed areas. By time I got to dunking my last 2 cupcakes, there wasn’t enough chocolate to cover much of the frosting, so I attempted to drizzle the chocolate with a spoon and cover the frosting … looked alright I guess… a little lumpy lol
And there you have it, Hi-Hat cupcakes. According to Martha Stewart, you should refrigerate these for 2 hours before consumption and will last in the refrigerator for up to 3 days. I found that by chilling the cupcakes overnight allowed the marshmallow frosting to firm up and also made the cupcakes taste less sweet. Comparing a freshly made, non-refrigerated cupcake and a refrigerated overnight cupcake, the latter wasn’t as sweet… not too sure why, maybe it’s just me. But not going to lie, these sweet treats are a lot of work, and are fairly sweet when eaten altogether. A glass of milk and a fork advised.
Ended up bringing these to a lunch we had yesterday. Guys’ manned the grill while the girls’ sat inside and watched TV. Thx Johnny, Oscar, Wil, and Clawbster for cooking! The food was so good, but there was so much of it that both Wil and Claw passed out… but don’t worry, not together! By the end of the food marathon and despite the fact that we were all stuffed, Amy, Grace, and I were onto our fourth hour of watching the food network. Don’t think I’ll be making Hi-Hat cupcakes again any time soon, but possibly a modified version… was talking to Oscar about trying to inject the marshmallow frosting inside the cupcake next time.