Learn how to make delicious Hi-Hat Cupcakes with a homemade marshmallow fluff filling. These chocolate covered cupcakes will make for a lovely surprise at any party or celebration. You will need a candy thermometer for this recipe.
Hello Hi-Hat Cupcakes! ❤️
This is what you get when you pair a deliciously light and soft chocolate cupcake with homemade marshmallow fluff. Dipped in chocolate, they’re a true choco-licious treat!
If you love chocolate cake and marshmallows, you’ll adore these tasty cupcakes.
I first tried marshmallow fluff, also known as marshmallow creme, in America years ago. I fell in love with it’s light-as-air texture and stark white colour.
And when I discovered how to make it at home? Well then I was smitten. It can be a little hard to find in Australia, but the homemade kind is even BETTER than the store bought stuff – trust me.
Honestly, these are my favourite cupcakes in the world ❤️ It starts with my favourite Chocolate Cupcakes. They’re really easy to throw together and they produce such a lovely soft and tender chocolate sponge.
And then comes the star of the show – clouds of marshmallow frosting. Made with just 4 ingredients, it’s a total show stopper. With or without the chocolate dip!
How to make marshmallow frosting
- You’ll need a medium-sized saucepan, a whisk, an electric mixer and a candy thermometer to make this frosting.
- You’ll need to create a double boiler, which basically means you need a medium-sized saucepan with a heatproof bowl that can sit on top – without touching the water below. When you place this on the heat, the water below will bubble and heat the bowl above with its steam.
- Start by filling a medium-sized saucepan with a few inches of water and place on a medium heat. Then, in a smaller heatproof bowl, add eggs whites, sugar and cream of tartar. Whisk together to combine.
- Place the bowl over the saucepan, ensuring the bottom of the bowl does not touch the water below. As the egg whites heat, whisk gently by hand the entire time – don’t stop!
- Heat the egg whites to 65 C / 150 F which you can test by sticking a candy thermometer – should be around 5-6 minutes or so. Remove the bowl from the saucepan and beat using an electric mixer on medium speed for approximately 5-6 minutes or until the mixture is fluffy, white and voluminous.
- Add the vanilla and beat for 30 seconds or so. The marshmallow fluff should no longer be warm. Transfer frosting to a piping bag fitted with a large round or star shaped tip. Pipe tall swirls onto each cupcake. Pop the cupcakes into the freezer for at least 30 minutes for the frosting to firm up before dipping in chocolate.
- 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, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk*
- 5 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, broken into pieces
- 1 tablespoon vegetable or coconut oil
- Chocolate cupcakes
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12 hole muffin tin with cupcake cases.
- In a large mixing bowl, add flour, cocoa powder, baking soda, baking powder and sugars – give it a little stir.
- In a separate mixing bowl, add melted butter, eggs, vanilla and buttermilk and whisk together briefly – just to break up the egg yolks. Add the wet mixture to the dry mixture and gently fold until just combined.
- Spoon the mixture into the prepared cupcake liners (approximately 2/3 full) and pop into the oven. Bake for 18-20 minutes or until just cooked through. Transfer cakes out on a wire rack and leave to cool completely.
- Marshmallow frosting
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 eggs whites, sugar and cream of tartar. Whisk together.
- Place the bowl over the saucepan, ensuring the bottom of the bowl does not touch the water below. As the egg whites heat, whisk gently by hand the entire time. Heat the egg whites to 65 C / 150 F which you can test by sticking a candy thermometer – should be around 5-6 minutes or so.
- Remove the bowl from the saucepan and beat using an electric mixer on medium-high speed for approximately 5-6 minutes or until the mixture is fluffy, white and voluminous. Add the vanilla and beat for 30 seconds or so. The marshmallow fluff should no longer be warm.
- Transfer frosting to a piping bag fitted with a large round or star shaped tip. Pipe tall swirls onto each cupcake. Pop the cupcakes into the freezer for at least 30 minutes for the frosting to firm up.
- Chocolate dip
Melt chocolate in the microwave, stirring every 20 seconds or so. Add oil and stir until smooth. Place chocolate in a deep and high sided container. Make sure it’s not hot to the touch – if it is, let it cool slightly before dipping otherwise it will melt the marshmallow frosting.
- 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 to dip all the cupcakes and then place then in the fridge for 30 minutes or so for the chocolate to set.
*If you don’t have any buttermilk on hand, you can make your own by combining 1/2 cup of whole or full fat milk with 1/2 tablespoon of white vinegar.