Hi-Hat Cupcake Recipe

2. Make the Marshmallow Frosting

1. In a heatproof bowl, whisk egg whites, sugar, and cream of tartar over simmering water (double boiler method).
2. Whisk constantly until sugar dissolves and mixture reaches 160°F (use a thermometer).
3. Remove from heat and beat with a hand or stand mixer on high until stiff, glossy peaks form (about 5–7 minutes). Add vanilla.

3. Pipe the Frosting

1. Transfer frosting to a piping bag with a large round tip.
2. Pipe tall swirls onto each cooled cupcake.
3. Place cupcakes in the freezer for 15–20 minutes to firm up.

4. Dip in Chocolate

1. Melt chocolate and oil together until smooth (microwave or double boiler).
2. Pour into a deep cup or bowl.
3. Dip each chilled cupcake straight down into the chocolate, then lift out and let excess drip off.
4. Chill again briefly to set the shell.

👨‍🍳 Tips for Success

• Don’t skip the chilling step — it helps the frosting hold its shape during dipping.
• Use high-quality chocolate for a shiny, delicious coating.
• Add sprinkles or edible glitter before the chocolate sets for a fun twist!

🎉 Perfect For:

• Birthday parties
• Bake sales
• Holiday treats
• Impressing literally anyone

Final Thoughts

Hi-Hat Cupcakes are the kind of dessert that looks complicated — but once you try them, you’ll realize they’re as easy as they are impressive.

Moist cake. Fluffy frosting. A crisp chocolate shell.
What more could you want in a cupcake? 🎩🧁✨

Want a printable version or video tutorial of this recipe? Let me know — happy to help!