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

Source: Martha Bakes, March 2011


For the Cupcakes

For the Frosting

For the Chocolate Coating


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How would you rate this recipe?
  • garethbale
    10 AUG, 2013
    Yummy! funny and delicious, my kids always want to cook this with me! : )
  • 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.
  • 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.
  • MS12362466
    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.
  • MS12362466
    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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