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Hi-Hat Cupcakes

These adorable little devils are topped with a white cloud of frosting encased in chocolate.

Hi-Hat Cupcakes

Source: Martha Bakes, March 2011

Ingredients

For the Cupcakes

For the Frosting

  • 2 1/2 cups sugar
  • 6 large egg whites, room temperature
  • 1/2 cup water
  • 1/2 teaspoon cream of tartar
  • 1 tablespoon pure vanilla extract

For the Chocolate Coating

  • 1 pound, 8 ounces semisweet chocolate, finely chopped
  • 6 tablespoons safflower oil

Directions

  1. Bake the Devil's Food Cake, following instructions for cupcakes. Let cool.

  2. Make the frosting: In the bowl of an electric mixer, combine sugar, egg whites, water, and cream of tartar. Whisk until foamy. Set bowl over a pan of barely simmering water and whisk until sugar is dissolved and mixture is warm to the touch, about 3 to 5 minutes. Transfer bowl to stand mixer fitted with a whisk attachment. Beat on high speed until frosting forms stiff peaks, about 12 to 16 minutes. Add vanilla and beat until combined.

  3. Transfer frosting to two large pastry bags fitted with 1/2-inch round tips. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/3 to 1/2 cup frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.

  4. Make the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a saucepan of barely simmering water; stir until melted and smooth. Transfer to a small (deep) bowl, and let cool about 15 minutes.

  5. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet filled with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.

  6. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate 2 hours more. Serve cold. Cupcakes can be refrigerated up to 3 days.

Reviews (7)

  • garethbale 10 Aug, 2013

    Yummy!
    funny and delicious, my kids always want to cook this with me! : )

    binaereoptionen.webnode.com

  • Trish Gardiner 20 Mar, 2013

    I made these with my college age niece and we had a great time loading the cupcakes up with frosting and dipping them into chocolate. Letting the chocolate cool is a VERY important step.

  • Hope Lookingland 14 Jun, 2012

    Enter your review...

  • Crazykidhouse 27 May, 2012

    Just made these for a large party and they are terrific! The frosting turned out perfectly and stayed light and fluffy. Word of warning, let the chocolate cool the 15 minutes or it will melt the frosting and it may fall off when dipping. These were a huge hit with the family and friends and worth the time it took. Next day they were pretty good also. Can't say for more than that, they didn't last.

  • sweetlover11 10 Oct, 2011

    I recently made these but from the earlier version MS recipe. The frosting turnout out fantastic, at first. I followed the recipe, but halved it. In about 8 minutes on the stove, the frosting was definitely done. I pulled it off, let it cool a bit, and then proceeded to decorate. They looked beautiful. However, the next day the frosting turned into meringue. It was good meringue, but still. Another issue, the chocolate never hardened and also ruined the shape of the marshmallow. Overall, try it.

  • miasweets 8 Oct, 2011

    (continued) Martha even demonstrated these two completely different methods on two different shows for the hi-hat cupcakes. I hope that the first method works, because transferring the bowl to the mixer DOES NOT WORK! I’m a professional cook and baker and work wonders with meringue, marshmallow, and Pavlovas. Please check your directions before publishing to viewers. Thank you.

  • miasweets 8 Oct, 2011

    Can someone please explain why there are two completely different methods for the hi-hat cupcake frostings that are published on Martha’s site? There is one for March 2011 and one for May 2006. THE METHODS ARE COMPLETELY DIFFERENT! One recipe states to mix the sugar, water, etc., in a bowl, place over a pan of hot water until the sugar dissolves and then transfer the bowl back to the mixer to whip the frosting. The other recipe states to keep the bowl over the hot water and whip with a hand mixer for at least 12 minutes and use a candy thermometer and never transfer the bowl to the mixer.

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