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– If you're looking for a shortcut, you can make the cupcakes from a store-bought cupcake mix and store-bought marshmallow fluff.
– To allow the coating to set, you can place the cupcakes in the refrigerator for about half an hour.
– You can also garnish them with almond flakes.
– Make these Hi-Hat cupcakes vegan , replacing all animal products (milk, eggs, etc.) with vegan alternatives.
How to store Hi Hat cupcakes
Cupcakes can be refrigerated for up to 3 days. They can be served cold or at room temperature.
How to Make Hi Hat Cupcakes
Preheat oven to 165C/330F. Line 12 muffin tins with cupcake liners.
Whisk together the dry ingredients: flour, cocoa, baking soda, baking powder and salt.
In another bowl, beat the eggs with the sugar until pale and frothy.
Add the vanilla and mayonnaise. Whisk until smooth.
Add half of the dry ingredients to the egg mixture, whisk, add the coffee and whisk again.
Finish the dough with the remaining dry ingredients and coffee.
Fill the cupcake tins ⅔ full with batter.
Bake for 20-25 minutes, let cool.
Top each cupcake with Italian meringue and let sit in the freezer for 20 minutes.
Meanwhile, melt the chocolate with the coconut oil. Let it cool slightly.
Dip each cupcake cap into the melted chocolate and serve when the chocolate is set.
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