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Hi Hat Cupcakes

These impressive hi hat cupcakes are a little ode to childhood with chocolate cake and pomegranate-flavored marshmallow frosting dipped in pure chocolate.
3 from 1 vote
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Course: Dessert
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12
Author: Martha Stewart, Brown-Eyed Baker, Jamieanne


  • For the chocolate cupcakes:
  • ¾ cup unsweetened cocoa powder
  • 1 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup warm freshly brewed strong coffee
  • ¾ cup buttermilk
  • 3 tablespoons flavorless oil safflower, grapeseed, canola, etc.
  • 1 teaspoon pure vanilla extract
  • For the marshmallow frosting:
  • 1 ¼ cups granulated sugar
  • 3 egg whites at room temperature
  • ¼ cup water
  • ¼ teaspoon cream of tartar
  • 1 ½ teaspoons pure vanilla extract
  • 3-4 teaspoons pomegranate molasses optional
  • A couple drops pink food coloring gel optional
  • For the chocolate coating:
  • 12 ounces semisweet chocolate finely chopped
  • 3 tablespoons flavorless oil safflower, grapeseed, canola, etc.


  • For the chocolate cupcakes:
  • Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
  • Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
  • Divide batter evenly among muffin cups, filling each ⅔ full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
  • For the marshmallow frosting:
  • In the bowl of an electric mixer, whisk together the sugar, egg whites, water and cream of tartar. Set the bowl over a pan of barely simmering water and whisk until sugar is dissolved and the mixture reaches 160F F on an instant-read thermometer (or simply dip your fingers in and rub together to make sure the mixture is smooth and you can't feel any sugar). Transfer the bowl to a stand mixer fitted with a whisk attachment and beat on high speed until the frosting forms stiff peaks, about 12 to 16 minutes. Add the vanilla extract, pomegranate molasses (if using) and food coloring (if using) and beat until combined.
  • Transfer the frosting to a large pastry bag fitted with a ½-inch round decorating tip. Pipe a high swirl of frosting onto the top of each cupcake. Transfer the cupcakes to a wire rack and refrigerate while preparing the chocolate coating.
  • For the chocolate coating:
  • Combine the chocolate and oil in a heat-proof bowl set over a saucepan of barely simmering water and stir until melted and smooth. Transfer to a small, deep bowl, and cool to room temperature.
  • How to dip:
  • Holding each cupcake by its bottom, quickly dip each cupcake into the chocolate to coat the frosting, and place on a wire rack. Let the cupcakes stand at room temperature 15 minutes, then refrigerate for 30 minutes uncovered. Place in a covered container and refrigerate 2 additional hours before serving. Cupcakes can be refrigerated for up to 3 days.


-I only frosted 6 cupcakes from my batch of 12. I used almost all of the frosting for these 6 cupcakes because I wanted a really high, impressive peak. Keep in mind that if you want a really high peak on all 12 of your cupcakes, you may need to double your batch of frosting.
-You will have quite a bit of leftover melted chocolate, but this is necessary as you need to have a lot to easily dip the cupcakes. Save the remaining chocolate in the refrigerator for other uses, as it can be gently be remelted.
-If you don't want pomegranate-flavored frosting, just leave it out for good old plain vanilla.