I made Hi Hat Cupcakes for my Valentine {ok, for my 3 Valentines}.  No idea what “Hi Hat Cupcakes” are? Imagine a chocolate cupcake topped with marshmallow cream frosting, then dipped in chocolate.  Reminds me of the soft serve ice cream that has the hard chocolate shell.  But, instead of an ice cream cone you get a chocolate cupcake underneath this all. And for a fun little Valentine’s Day surprise, I made the frosting inside pink. But ssshh, no one will know until they bite into them!

Want to see inside the cupcake, and find out how to make one yourself?

I made chocolate mini cupcakes {seriously, mini cupcakes are just more fun sometimes, especially when you have little kids} using a box of King Arthur Flour’s Gluten Free Chocolate Cake Mix. I hadn’t used a box cake mix in ages and wanted to give this a try. {The cupcakes are great, btw}.


Once the cupcakes cooled, I made a batch of Marshmallow Cream Frosting and piped it on top of the cupcakes. {Mix 2 tablespoons of egg white powder with 1/2 cup warm in a mixer with the whisk attachment.  Add in 1 1/2 cups of Marshmallow Fluff, 2 cups of powdered sugar, 1 teaspoon of vanilla and 1/2 teaspoon of cream of tartar. Whisk on high until stiff peaks form (about 5 mins). Add red food coloring to make the frosting pink.}

 

UPDATE: I made this recipe a second time for family that has a soy and egg white allergies {as well as DF, GF} so the above frosting would not suit.  I mixed up a batch of strawberry frosting using 1 cup Spectrum Shortening, 3 cups Powdered Sugar, 1/2 cup Strawberry Jelly and a splash of dairy free milk. Mix, mix, mix. Then pipe as above.  Turned out FANTASTIC! {make more as needed}

The goal, when frosting the cupcake is to get a really high tower of frosting {think 4 rings high). Then put the frosted cupcakes into the fridge to set for a few hours. The frosting needs to be firm enough to hold up when it is dunked upside down in the melted chocolate.  If the frosting isn’t firm enough, it will just fall off into the melted chocolate.

To make the chocolate coating, I melted 1 cup of chocolate chips {I used Ghirardelli semi-sweet} with 1 tablespoon of Spectrum shortening. Make more if necessary.  After the chocolate has melted and is smooth, let it cool slightly so that it is not too warm.  You don’t want your beautiful tower of frosting falling off into the chocolate.

All that is left is to dunk the cupcakes! Dunking the cupcakes is a lot easier if you use a tall cup or deep bowl. If you can’t dunk the cupcake in the container you have, you can always hold the cupcake upside down and spoon the melted chocolate over it!  Let the chocolate harden on the cupcakes {putting them in the fridge speeds the process}.

These cupcakes are a really fun treat. Not only are they fun to eat, but they are fun to watch other people eat as well. Seeing the look on my son’s face as he bit into his Hi Hat Cupcake, realizing that there was a giant mound of pink marshmallow frosting underneath that chocolate shell……that was fun!

Happy Valentine’s Day. Wish I could mail you all a Hi Hat Cupcake.

~Enjoy

 

I linked up with:

Photobucket Mouthwatering Mondays It's a Keeper Miz Helen’s Country Cottage