Hi Hat Cupcakes: the easy and decadent cupcake recipe

Total time: 55 Min
Difficulty: Low
Serves: 12 people
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All-purpose flour
200 gr (1 ⅔ cups)
Cocoa powder
60 gr (1/2 cup)
Baking soda
1 tsp
Baking powder
1/2 tsp
1 tsp
250 gr (1 ¼ cups)
Vanilla Extract
1 tsp
full-fat mayonnaise
170 gr (3/4 cup)
cold coffee
200 ml (3/4 cup)
dark chocolate, chopped
320 gr (2 cups)
Coconut oil
45 gr (3 tbsp)
italian meringue

If you’re looking for cupcakes that will steal the show, then look no further than these good-looking Hi Hat Cupcakes. They get their name from their towering toppings, and they are just what you need when you want to impress your guests. Hi Hat Cupcakes are composed of several components: a chocolate cupcake, Italian meringue, and then a chocolate shell. It sounds like a lot of work, but it’s pretty straightforward. You need basic cupcake ingredients (such as flour, sugar, eggs, baking powder), and it also gets mayonnaise, which is the secret ingredient for moist cupcakes. Customize as you want. They are so delicious and easy to make!


What is a Hi Hat Cupcake? 

Hi Hat Cupcakes are cupcakes all dressed up. Basically, a plain cupcake is frosted with a mound of Italian meringue (or marshmallow fluff in some recipes) and then dipped in chocolate to form a chocolate shell. They’re pretty fancy, but they’re surprisingly easy to make.

What is the best frosting for Hi Hat Cupcakes?

These Hi Hat Cupcakes can be changed up, so use any of your favorite frostings. Here are a few ideas:

Peanut Butter: beat the following in a stand mixer until foamy and peaks start to form: ¾ cups sugar, 3 egg whites, ¼ tsp cream of tartar, 10 tbsp softened butter, 1 cup smooth peanut butter, 1 tsp vanilla extract. You can also follow this peanut butter frosting recipe.

Espresso: beat the following in a stand mixer until foamy and peaks start to form: 1 ½ cups sugar, 6 egg whites, ½ tsp cream of tartar, ¾ tsp kosher salt, 1 tsp vanilla extract, 3 tsp espresso powder.

Strawberry: beat the following in a stand mixer until stiff: ½ cup strawberry preserves, 2 cups sugar, 2 cups butter, 1 tsp vanilla extract, and a pinch of salt.

Instead of Italian Meringue, you can also use store-bought marshmallow fluff as a frosting.


Tips for the Best Hi Hat Cupcakes

– To make your own Italian meringue, beat the following in a stand mixer until foamy and peaks start to form: 2 ½ cups sugar, 6 egg whites, ½ cup water, ½ tsp cream of tartar, 1 tsp vanilla extract.

– If you’re looking for a shortcut, you can make the cupcakes from store-bought cupcake mix, and store-bought marshmallow fluff.

– To allow the coating to set, you can place the cupcakes in the fridge for about half an hour.

– You can also top them with almond flakes.

– Make these Hi-Hat cupcakes vegan, by swapping all animal products (milk, eggs, etc.) with vegan-friendly alternatives.


How to store Hi Hat Cupcakes

The cupcakes can be refrigerated for up to 3 days. They can be served cold or at room temperature.

How to make Hi Hat Cupcakes 

Preheat the oven to 165C/330F. Line 12 cups muffin pan with cupcake liners.


Whisk dry ingredients together: flour, cocoa, baking soda, baking powder, and salt.


In a separate bowl beat eggs with sugar until pale and fluffy.


Add vanilla and mayonnaise. Whisk until smooth.


Add half of the dry ingredients into the egg base, whisk, add coffee and whisk again.


Finish the batter with leftover dry ingredients and coffee.


Fill cupcake cups with the batter ⅔ way full.


Bake for 20-25 minutes, set aside to cool down.


Top each cupcake with Italian meringue and let set in the freezer for 20 minutes.


Meanwhile, melt chocolate with coconut oil. Let cool down slightly.


Dip each cupcake hat into melted chocolate and serve when the chocolate has set.


If you want a thicker chocolate shell, then you can use less oil. More oil will make the shell thinner. Use any chocolate you like: dark chocolate, milk chocolate, or even white chocolate.

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