Print

Hi-Hat Cupcakes

Hi-Hat Cupcakes
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful experience of homemade Hi-Hat Cupcakes, a treat that beautifully combines rich chocolate flavor with fluffy vegan marshmallows. These cupcakes are not only visually stunning but also perfect for any occasion, from birthday celebrations to everyday cravings. Each cupcake features a moist chocolate base topped with a generous swirl of airy vegan marshmallows, all enrobed in a glossy layer of dark chocolate. This recipe is simple enough for bakers of all skill levels and offers endless opportunities for customization.

Ingredients

Scale
  • 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) plant-based buttermilk
  • 5 egg whites, room temperature
  • 200 grams (1 cup) caster sugar or granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 300 grams (2 cups) good quality dark chocolate, broken into pieces
  • 1 tablespoon vegetable oil or coconut oil

Instructions

  1. Preheat your oven to 180°C (350°F). Line a muffin tin with cupcake liners.
  2. In a large bowl, mix plain flour, cocoa powder, baking soda, and both sugars until combined.
  3. In another bowl, whisk melted butter, eggs, vanilla extract, and plant-based buttermilk together.
  4. Combine the wet ingredients with the dry ingredients and fold gently until just combined.
  5. Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes. Cool on a wire rack.
  6. For the frosting: whisk egg whites, sugar, and cream of tartar over simmering water until it reaches 71°C (160°F). Beat until fluffy and add vanilla extract.
  7. Pipe frosting onto cooled cupcakes and freeze for at least 30 minutes.
  8. Melt dark chocolate with vegetable oil in intervals until smooth; dip each cupcake upside down into the chocolate and let excess drip off.

Nutrition

Find it online: https://nobakeheaven.com/hi-hat-cupcakes/