Gluten Free Hi Hat Cupcakes

Jump to Recipe Print Recipe

This Gluten Free Hi Hat Cupcakes Recipe starts with the best chocolate cupcake, tops it with a swirl of marshmallow, and dips it in a chocolate shell.

Gluten Free Hi Hat Cupcakes were originally posted on October 24, 2019 and have been updated with a video, new pictures, a few new methods for making the cupcakes, and some new copy.

Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.

Okay, this is the deal. I think this is my favorite cupcake EVER!!!! That's a pretty bold statement to make, but seriously these are the BEST cupcakes I think I've ever had! It most likely has to do with the marshmallow meringue because I'm a sucker for marshmallow anything. But the cake itself, combined with the marshmallow, and then the chocolate dip? I can't stand it, they are so darn good!!

what are hi hat cupcakes?

Hi hat cupcakes have been around for a long time. They are usually made of a chocolate cupcake topped with a very high swirl of marshmallow-like meringue that's been dipped in a chocolate coating.

I've made hi hat cupcakes before, but this recipe blows them all out of the water. The meringue is more like the silkiest marshmallow ever, and that chocolate dip is perfectly smooth and chocolatey! One bite will have you pledging your undying love for these cupcakes😍

the ingredients needed to make these glorious cupcakes

cake ingredients

hi hat cupcakes ingredients measured out and labeled on granite countertop.

Kim's gluten free all purpose flour blend -- you should be able to substitute a store bought blend, but this has not been tested.
Unsweetened cocoa powder -- you can use either Dutch process or natural cocoa powder. I have sometimes used either one and sometimes I've used half Dutch process and half natural with great results.
Neutral oil -- the oil in this recipe helps these cupcakes stay fresh and soft longer. Canola, vegetable, or any other neutral oil will work (grapeseed, avocado, etc).
Hot coffee -- coffee is something I often add to my chocolate recipes because it truly does amplify the chocolate flavor.

Marshmallow Meringue Ingredients

Egg whites -- make sure your egg whites are at room temperature
Sugar -- the basis of any meringue is egg whites and sugar
Cream of tartar -- this helps to stabilize the egg whites, making for a stiffer meringue that can be dipped into chocolate without collapsing

Chocolate Coating Ingredients

ingredients needed for chocolate coating.

Semi-sweet or dark chocolate -- I use Callebaut (affiliate link), but even chocolate chips would work (just make sure they're good quality).
Neutral oil -- I like to use a simple canola or vegetable oil, but you can also use grapeseed oil, avocado oil, or even melted coconut oil (although the coconut oil, if unrefined, will leave a coconut flavor behind).

how to make hi hat cupcakes

While these cupcakes have three different parts to them, each of them is very easy and doable for anyone with the right instructions and tools. They look like they're almost magical cupcakes, but I assure you that if I can make them, you can too, and I will show you just how it's done.

the chocolate cupcake

The chocolate cupcake base is from my gluten free triple chocolate cupcakes. I could actually eat the cupcake by itself, that's how good it is! That's not something I can usually say because frosting has always been my favorite part of a cupcake.

Mix the cupcake batter. Add all the ingredients for the cupcakes, except for the hot coffee, to a large mixing bowl. While mixing on low, slowly add the hot coffee until incorporated. Batter will be thin.
Spoon into cupcake liners. The best tool for spooning cupcake batter into liners is a large cookie scoop https://amzn.to/46GtmJp(affiliate link).
Bake at 350 degrees F for 22-27 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.

whisking together dry ingredients in small bowl.

mixing eggs, milk, oil, and all dry ingredients in stand mixer.

the marshmallow meringue

Marshmallow meringue is simply a Swiss meringue buttercream minus the butter! A stand mixer, such as a Kitchenaid (affiliate link), really helps with making meringue.

Make the marshmallow meringue. Whisk egg whites and sugar over a double boiler until it reaches 160 degrees F and there are no more sugar crystals present.
Beat on medium high to medium peaks and then add cream of tartar and vanilla.
Increase speed to high and whip until stiff peaks are achieved (marshmallow should hold a firm peak).
Fill pastry bag with marshmallow and pipe onto cupcakes into a dramatic swirl (like an ice cream cone).
Refrigerate for at least 30 minutes.

rubbing egg white and sugar mixture between fingers to test for the presence of sugar crystals.

meringue whipped to stiff peaks on the tines of whisk attachment.

the chocolate Coating

Finish hi hat cupcakes with a dip in a pool of chocolatey goodness. It's basically like magic shell. The marshmallow stays put and surprisingly doesn't fall off, which is magical in its own rite.

Make chocolate coating. Melt chocolate and oil over double boiler until smooth. Cool to room temperature and pour into tall glass or container.
Dip cupcakes in chocolate coating. Hold chilled cupcake completely upside down and lower into chocolate coating, covering all of the meringue. Remove from the chocolate and allow excess to drip back into the glass. Do NOT shake excess off.
Place cupcakes right side up and let chocolate set at room temperature.

melting chocolate and canola oil together in large stainless steel bowl.

Variations and Substitutions

For years I always had this idea that hi hat cupcakes are meant for Halloween. To me, they're almost there as a witch's hat or, my favorite, the Sorting Hat from Harry Potter. If you're talented enough to pull THAT one off, please, PLEASE send me pics! I'd love to see it!! Otherwise, there are a few other ideas to make them a little more festive:

Add a few drops of gel coloring to the meringue (not oil-based) in any color you'd like. There are endless ways to use color to match your celebration or holiday (think pink or blue for gender reveals, red or green for Christmas, pink for Valentine's, orange, purple, and/or green for Halloween, etc, etc).
Add flavoring to the meringue, such as pumpkin pie spice, maple extract, freeze dried fruit powder (freeze dried fruit that's been pulverized in a food processor into a powder).
Add sprinkles to the chocolate before it sets.
For dairy-free cupcakes, replace the milk with dairy-free milk.
For vegan cupcakes, try an egg replacer, such as a flax egg, applesauce, banana, etc. Note that some of these may alter the flavor of the cupcake. For the meringue, you could use aquafaba, and for the chocolate coating, make sure to use a vegan chocolate. These are simply suggestions and have not been tested by me (I am NOT a vegan baker and don't profess to be).

satin ice fondant packages in purple and bright green

hi hat cupcakes Frequently asked questions

What are hi hat cupcakes?

Traditionally hi hat cupcakes are made of a chocolate cupcake topped with a very high swirl of marshmallow-like meringue that's been dipped in a chocolate coating.

Do I have to use hot coffee in the cupcake?

No, you can use hot (near boiling) water instead, but the coffee really intensifies the chocolate flavor.

How do I store hi hat cupcakes?

They do best in the refrigerator to set the chocolate and to keep them fresh. I eat them right out of the fridge, but if you don't like a cold cupcake give them about 10 minutes before digging in! They'll keep in the refrigerator for 3-4 days, if they last that long!

more gluten free cupcake recipes

This Gluten Free Hi Hat Cupcakes Recipe made with an intense chocolatey cupcake covered in marshmallow-like meringue and coated in crunchy chocolate will undoubtedly become your favorite cupcake ever!