Hi-Hat Cupcakes

I made these cupcakes a couple of years ago but didn’t take a good picture so I decided to write a post about them (good excuse to eat delicious cupcakes).

Chocolate mini cakes made with unsweetened chocolate, yogurt and vanilla extract topped with a delicious homemade marshmallow frosting dipped in a chocolate coating. The 3 textures are amazing and work perfect together, each bite is magical so if you like chocolate and pretty treats, this recipe is for you!

To watch the video of how I made this cupcakes, don’t forget to follow me on Instagram. Click HERE.

Let’s start with the recipe.

Yield 15 regular size cupcakes. If you want a bigger batch, just double the ingredients.


For the chocolate cupcakes

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter at room temperature

1 and 1/4 cups white granulated sugar

3 oz. unsweetened chocolate, melted and cooled. This is the one I always use. Click HERE.

2 large eggs at room temperature

1 teaspoon vanilla extract

1/2 cup Greek yoghurt

1/3 cup warm coffee or just 1/3 cup warm water. I recommend coffee because it works pretty good with chocolate.

For the marshmallow frosting

4 egg whites at room temperature (very important to be at room temperature)

1 cup white granulated sugar

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

For the chocolate coating

1 bag of light/dark candy melts. Here is a link so you know which ones to get. Click HERE . Yes, using candy melts is way easier than using other kind of chocolate for the coating. Candy melts will harden up faster.

vegetable oil


For the chocolate cupcakes

1.-Preheat oven to 350 F. Line your cupcake pan with paper liners. Set aside.

2.- Place your chocolate into a heat-proof bowl and microwave it. Please, be careful that your chocolate doesn’t burn. Every 60 seconds, stop and stir well. Your chocolate should be all melted. Let it cool.

3.- In a small bowl mix: flour, baking soda, baking powder, salt. Set aside.

4- In another bowl and using an electric mixer, cream your butter for 1 minute. Then, add sugar little by little and keep mixing in medium-high speed, mix for 2 minutes until light and fluffy. Add cooled melted chocolate. Mix really good for another 60 seconds. Add eggs, one by one mixing well after each addition.

5.- Now, add 1/3 of your dry ingredients, mix for 30 seconds. Add in half of the yogurt, mix. Add another 1/3 of dry ingredients, mix. Add the other half of the yogurt, mix. Add the last third of your dry ingredients. Mix.

6.- Add warm coffee. Mix well until everything is smooth

7.- Fill your cupcake liners with the batter, just 2/3 full NO MORE. If you fill them more your cupcakes will have a bigger dome or the batter will spread and not rise nicely.

8.- Bake for 20-22 minutes or until you insert a toothpick and it come out clean. Let them cool in the pan for 5 minutes and the transfer them to a cooling rack. Cool off completely. These cupcakes should not have a big dome on top, they are more flat and that’s ok.

For the marshmallow frosting

1.- Combine the egg whites, sugar and cream of tartar in a bowl set over a pan of a few inches of simmering water. Please, be sure that your egg whites bowl do not touch the water.

2.- Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer.

3.-Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. DO NOT OVERMIX. It took me about 6 minutes to reach the stiff peaks. Using a pastry bag, frost the cupcakes (I used Ateco 828 tip) https://www.amazon.com/Ateco-828-Opening-Diameter-Stainless/dp/B00UJ6963C

For the chocolate coating

1.- Melt chocolate in the microwave, stirring every 30 seconds. Add oil and stir until smooth. Chocolate should not be very thick . Pour this chocolate in a deep and high sided bowl/cup. Be sure your chocolate is not hot to the touch because it can ruin your marshmallow frosting. If it is too hot, grab a spoon and stir until it cools.

2.- Grab a cupcake, dip it upside down right into the chocolate and then gently wait for any excess to drip off. Place cupcake into the fridge so the chocolate can set. Repeat the same process with each cupcake.

Do not be scared of dipping them into the chocolate, do it fast but gentle and get rid of the excess. The flat top of the cupcakes and the texture of this kind of frosting will help so your frosting stays in place.

If you want to add sprinkles, the time to do it is before your place them in the fridge so before your chocolate gets hard.

3.- Finally, you take them out from the fridge and enjoy!! Storage these cupcakes in a container, they do not need refrigeration but if it is too hot where you live, I recommend placing the container with the cupcakes in the fridge and when you are ready to serve, just let them come to room temperature for 20-30 minutes before serving.

If you have any question about this recipe, please send me an email to [email protected] and if you make them, let me know.