Indulge in the pure joy of Hi Hat Cupcakes, a delightful treat that combines a fluffy cake base with a luscious, glossy meringue topping. This recipe is your key to recreating that classic carnival and bakery favorite right in your own kitchen, offering a satisfyingly simple baking experience that yields spectacular results.
Key Ingredients for Hi Hat Cupcakes
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup milk, room temperature
For the Chocolate Coating:
- 1 cup semi-sweet chocolate chips (or milk chocolate for a sweeter coating)
- 1 tablespoon vegetable oil or coconut oil, for smoother melting
For the Meringue Topping:
- 3 large egg whites, room temperature
- ½ teaspoon cream of tartar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
How to Make Hi Hat Cupcakes
This delightful Hi Hat Cupcakes recipe offers a straightforward path to a truly satisfying dessert. With simple ingredients and clear steps, you’ll be amazed at how easily you can achieve that iconic cloud-like meringue and rich chocolate shell. The total preparation and baking time for these cheerful cupcakes is approximately 45 minutes, making them perfect for a fun afternoon baking project or a last-minute treat.
Step-by-Step Instructions
Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.
Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed until just combined after each addition. Be careful not to overmix.
Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake the Cupcakes: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Chocolate Coating: Once the cupcakes are completely cool, melt the chocolate chips and oil together in a heatproof bowl over a saucepan of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring between each, until smooth.
Dip the Cupcakes: Hold each cooled cupcake by its bottom and dip the top into the melted chocolate, coating about two-thirds of the way up the sides. Allow the excess chocolate to drip off before placing the cupcakes on a parchment-lined baking sheet. Let the chocolate set completely.
Make the Meringue: While the chocolate is setting, prepare the meringue. In a clean, grease-free bowl of an electric mixer, combine the egg whites and cream of tartar. Beat on medium speed until soft peaks form.
Add Sugar Gradually: Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed. Continue beating until the meringue is stiff, glossy, and the sugar is completely dissolved (rub a little between your fingers – it should feel smooth, not gritty). Stir in the vanilla extract.
Top the Cupcakes: Using a piping bag fitted with a large star tip, pipe a generous swirl of meringue on top of each chocolate-dipped cupcake, creating a towering, fluffy peak.
Torching the Meringue (Optional): For a beautiful toasted effect, use a kitchen torch to lightly brown the peaks of the meringue. Keep the torch moving to avoid burning.
Why You’ll Love This Hi Hat Cupcakes
These Hi Hat Cupcakes are a guaranteed smile-maker, boasting a delightful combination of textures and flavors that transport you back to carefree days. The true magic lies in that billowy, toasted meringue that caps off a perfectly moist vanilla cake, all embraced by a crisp chocolate shell. It’s like a mini-angel food cake meets a chocolate-dipped delight, offering a unique and utterly satisfying experience that’s far more delightful than a plain frosted cupcake.
Not only do these Hi Hat Cupcakes bring immense joy with every bite, but they are also incredibly budget-friendly to recreate at home compared to their store-bought counterparts. You control the quality of ingredients and avoid the premium bakery markup, making this a cost-effective way to enjoy a special treat. The simple vanilla cake base provides the perfect canvas for the show-stopping meringue and the rich chocolate dip, creating a visually stunning and incredibly delicious dessert. So ditch the drive to the bakery and gather your ingredients – you’re just a few simple steps away from baking these iconic Hi Hat Cupcakes yourself!
Storing and Reheating Tips
Hi Hat Cupcakes are best enjoyed fresh, particularly for the meringue and chocolate coating. However, if you find yourself with leftovers or want to prepare ahead, here’s how to keep them delightful:
- Refrigeration: Store completely cooled and assembled Hi Hat Cupcakes in an airtight container in the refrigerator. The meringue can become sticky or weep slightly in humid conditions, so refrigeration helps maintain its structure. They will stay fresh for up to 2-3 days.
- Freezing: While freezing is an option, it’s not ideal for the meringue topping as it can change texture upon thawing. If you must freeze, it’s best to freeze the bare cupcakes before dipping them in chocolate or topping with meringue. Wrap them tightly in plastic wrap, then in aluminum foil, and store in a freezer-safe bag for up to 1-2 months. Thaw at room temperature and then proceed with the chocolate dipping and meringue topping.
- Reheating: These cupcakes are best served at room temperature. If refrigerated, take them out about 30 minutes before serving to allow them to come to temperature. The meringue does not require reheating.
Final Thoughts
These Hi Hat Cupcakes are a nostalgic trip for the taste buds and a joy to bake, offering a delightful blend of fluffy cake, creamy meringue, and crisp chocolate. Don’t hesitate to bring this classic treat to life in your own kitchen; you’ll be rewarded with smiles and delicious memories.
Hi Hat Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.½ cup unsalted butter, softened, 1 cup granulated sugar
- Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.2 large eggs, room temperature, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing on low speed until just combined after each addition. Be careful not to overmix.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt, ½ cup milk, room temperature
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- Once the cupcakes are completely cool, melt the chocolate chips and oil together in a heatproof bowl over a saucepan of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring between each, until smooth.1 cup semi-sweet chocolate chips, 1 tablespoon vegetable oil or coconut oil
- Hold each cooled cupcake by its bottom and dip the top into the melted chocolate, coating about two-thirds of the way up the sides. Allow the excess chocolate to drip off before placing the cupcakes on a parchment-lined baking sheet. Let the chocolate set completely.
- While the chocolate is setting, prepare the meringue. In a clean, grease-free bowl of an electric mixer, combine the egg whites and cream of tartar. Beat on medium speed until soft peaks form.3 large egg whites, room temperature, ½ teaspoon cream of tartar
- Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat on high speed. Continue beating until the meringue is stiff, glossy, and the sugar is completely dissolved (rub a little between your fingers – it should feel smooth, not gritty). Stir in the vanilla extract.¾ cup granulated sugar, 1 teaspoon vanilla extract
- Using a piping bag fitted with a large star tip, pipe a generous swirl of meringue on top of each chocolate-dipped cupcake, creating a towering, fluffy peak.
- For a beautiful toasted effect, use a kitchen torch to lightly brown the peaks of the meringue. Keep the torch moving to avoid burning.