Have you guys discovered the wonder of homemade marshmallow fluff? I am a-d-d-i-c-t-e-d! I want to put it on everything. Or just dig in with an extra large spoon. It is magical and is almost the sole reason these cupcakes are now my FAVOURITE cupcakes ever.
High hat cupcakes have been on my to-make list for so long but I finally took the plunge and boy, was I glad I did. Soft chocolate cupcakes that are piled high with the fluffiest marshmallow fluff and then dipped in melted dark chocolate? Yes please!
For the longest time I looked at these cupcakes and thought it was impossible. How does that frosting not fall off as soon as it is dipped, am I right? Right? Well actually I wasn't right. It just sticks! It’s all part of the marshmallow magic.
Trust me on this, you won't regret making these. I love to work with meringue - you gotta see the way this frosting puffs up, it's so cool. I took these to a family do last weekend and they disappeared in a flash. Such a novelty, it reminds me of those choc top ice creams from the movies but in cupcake form!
So first up, you have to make those pretty chocolate cupcakes. I used my favourite chocolate cupcake recipe that you can find here and here. Then comes the fun part – the frosting! It’s not nearly as intimidating as it sounds, trust me.
Once you heat the eggs, sugar and cream of tartar while whisking, you pop the mixture into your stand mixer or grab your hand held beater and away you go for approximately 5 minutes more or so. Add your vanilla and then boom - you have fluffy marshmallow frosting. If you are anything like me, you will want to face plant into this stuff.
My only advice for making these High Hat Cupcakes is to make sure you pop the cupcakes in the freezer for at least 20 minutes after you have piped on the frosting. This will help the marshmallow frosting to set a little. I didn't have any problems with the frosting falling off whatsoever (I'm still amazed).
Also make sure your melted chocolate is in a tall and deep bowl so you have plenty of room for dipping the whole cupcake in - especially important if you pipe the frosting nice and high. I can't wait to make these again!
Chocolate High Hat Cupcakes
Makes 12 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
4 egg whites, room temperature
200 grams (1 cup) caster sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
300 grams (2 cups) good quality dark chocolate, pieces
2 tablespoons vegetable oil
Preheat the oven to 180C (360 F). Line a 12 hole muffin tin with patty cases. In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and then add the sugars - give it a little stir. 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.
Spoon the mixture into the prepared patty 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.
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.
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.
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 its time for the chocolate.
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.
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.