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Chocolate & Marshmallow Hi-Hat Cupcakes Recipe

These cupcakes are nothing short of mind-blowing, how do they not melt? These physics-defying little beauties are sure to go down a treat. Delicious, fun to make and a real conversational piece- what more could you want from your cupcakes?

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Chocolate cupcakes

  • 105 grams (3/4 cup) plain flour
  • 40 grams (1/2 cup) cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 100 grams (1/2 cup) caster sugar
  • 45 grams (1/4 cup) brown sugar
  • 115 grams (1/2 cup or 1 stick) unsalted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 120 ml (1/2 cup) buttermilk

Marshmallow frosting

  • 4 egg whites, room temperature
  • 200 grams (1 cup) caster sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Chocolate coating

  • 300 grams (2 cups) good quality dark chocolate, pieces
  • 2 tablespoons vegetable oil

Image result for piping hi-hat cupcakes

INSTRUCTIONS

  1. Preheat your oven to 180C and line a muffin tray with cases.
  2. In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and then add the sugars – give it a little stir.
  3. Pop the butter into the microwave for a short burst, 10 seconds or so at a time, until it is just melted. Give it a stir with a fork to eliminate any lumps.  In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Then add the wet mixture into the dry mixture, along with the buttermilk and gently fold until just combined.
  4. Spoon the mixture into the prepared muffin cases and pop into the oven. Bake for 18-20 minutes or until just cooked through. Set cakes out onto a wire rack and leave to cool completely.
  5. To make the marshmallow frosting, fill a medium saucepan with a few inches of water and pop on a medium heat. In a small heatproof bowl, add your eggs whites, caster sugar and cream of tartar. Whisk together. Then pop the bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. As the egg whites heat, whisk gently by hand the entire time. You’ll want to heat the egg whites to 50 C / 120 F which you can test by sticking a candy thermometer into the mixture or go by feel (the mixture should be hot to the touch) – should be around 5-6 minutes or so.
  6. Then remove the bowl from the saucepan and place the mixture in the base of a stand mixer (or simply use a hand beater) and beat on medium speed for approximately 5 minutes or until the mixture is fluffy, white and voluminous. Add the vanilla and beat for 30 seconds or so.
  7. Then grab your piping bag fitted with a large round or star shaped tip. Fill with the marshmallow fluff and pipe tall swirls onto each cupcake. Pop the cupcakes into the freezer for at least 20 minutes for the frosting to firm up slightly. Then it’s time for the chocolate.
  8. Melt your dark chocolate and oil over the stove using the boiler method. Place a few inches of water in a medium saucepan and then place a medium bowl over the top, with the chocolate and oil inside. Ensure that the bottom of the bowl does not touch the water, then place on a medium heat. Gently stir as the steam melts the chocolate until silky and smooth. Place the chocolate in a deep and high sided container.
  9. Gently dip each cupcake upside down right into the chocolate, let the chocolate drip off gently and then place the right side up onto a wire rack. Continue with all the cupcakes and leave them to harden slightly at room temperature for about 20 minutes before placing in the fridge to firm completely. These cupcakes keep quite well for 2-3 days, simply store in the fridge.

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