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Home » Recipes » Gluten Free Cupcake Recipes

Gluten Free Hi Hat Cupcakes

Published: Oct 13, 2023 · Modified: Oct 13, 2024 by Kim · This post may contain affiliate links · 6 Comments

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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 witch's hat cupcakes

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

marshmallow meringue ingredients measured out and labeled on granite countertop.
  • 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.
adding piping hot coffee to mixer bowl for cake batter.
scooping chocolate cake batter into cupcake liners in muffin tin.

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.
piping high swirls of white meringue on top of chocolate cupcakes.

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.
dipping hi hat cupcake in chocolate
hi hat cupcake fully dipped in chocolate

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

  • Perfect Gluten Free Vanilla Cupcakes
  • Gluten Free Mexican Chocolate Cupcakes
  • Gluten Free Pumpkin Cupcakes with Maple Swiss Meringue Buttercream
  • Gluten Free Coconut Cupcakes
  • Gluten Free Hostess with the Mostest Cupcakes
  • Gluten Free Champagne Cupcakes
  • Gluten Free Red White & Blueberry Cupcakes
  • Gluten Free Lemon Drop Cupcakes
  • Gluten Free Triple Chocolate Cupcakes
  • Gluten Free Churro Cupcakes
green and purple hi hat cupcakes

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!

gluten free witch's hat cupcakes

Gluten Free Hi Hat Cupcakes Recipe

Kim
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 25 minutes mins
Chilling Time 1 hour hr
Total Time 2 hours hrs 10 minutes mins
Course Dessert
Cuisine American
Servings 24 cupcakes

Ingredients
 

CUPCAKE BATTER

  • 2½ cups (375g) Kim's all purpose gluten free flour blend
  • 1¼ cups (132g) unsweetened cocoa powder
  • 2¼ teaspoon baking powder
  • 1½ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 3 large eggs, at room temperature
  • 1¾ cups (420ml) milk
  • ¾ cup (180ml) canola oil (or other neutral oil)
  • 2¾ cups (550g) granulated sugar
  • 1 tablespoon vanilla extract
  • 1¼ cups (280ml) piping hot coffee (or boiling water)

MARSHMALLOW MERINGUE FROSTING

  • 1½ cups (300g) granulated sugar
  • 6 large egg whites, at room temperature
  • 1½ teaspoon vanilla extract
  • ½ tsp cream of tartar

CHOCOLATE DIP

  • 24 ounces (680g) semi-sweet chocolate, chopped (or chocolate chips)
  • ½ cup (120ml) vegetable oil or canola oil (or any other neutral oil)
Get Recipe Ingredients

Instructions
 

FOR THE CUPCAKES:

  • Preheat oven to 350° F.  Line two 12-cup muffin pans with cupcake liners and set aside.
  • In a large bowl, add flour, cocoa, baking powder, baking soda, and salt.  Whisk or sift together and set aside.
  • In a large bowl, add eggs, milk, oil, and vanilla.  Pour the sugar in and then add the dry ingredients.  Blend the mixture at low speed using paddle attachment until smooth.  Slowly add piping hot coffee (or boiling water) and blend on low speed until completely smooth, being careful that it doesn't splash back. Continue beating for 1-2 minutes more.
  • Fill the muffin cups three-quarters full.  Bake for about 25-28 minutes or until tops spring back and a toothpick inserted into center comes out clean.  Let cupcakes cool for about 5 minutes in pan.  Remove to wire rack to cool completely.  

FOR THE MARSHMALLOW MERINGUE:

  • Make sure your bowl and utensils (whip attachment) are very clean. You can take a paper towel with a little bit of white vinegar or lemon juice and wipe both the bowl and whip with this to make sure they are truly clean and there is no greasy residue (grease will inhibit the egg whites from reaching stiff peaks). Combine the egg whites and sugar in the bowl of a stand mixer over a double boiler (a saucepan with about one inch of simmering water). Don't let the bottom of the bowl touch the water. (Alternatively, you can use a large mixing bowl and a handheld mixer, but this will take longer).
  • Whisk constantly until the sugar has dissolved and the mixture is hot to the touch (at least 160° F on a thermometer) or when you rub a bit of the mixture between two fingers and feel no sugar crystals. This will take about 5-7 minutes.
  • Remove the bowl and place it on the stand mixer. Using the whisk attachment, whip the mixture, gradually increasing the speed to high, until medium peaks (mixture will have increased in volume and become opaque, but is not yet stiff or shiny).
  • Add cream of tartar and vanilla extract (and any food coloring or other flavorings, if using--NOT oil-based) and continue to whip at high speed until stiff peaks (the mixture will hold a peak straight up) and the meringue is very shiny.
  • Fill a pastry bag fitted with a large round tip (tip 1A) with the meringue. Holding the piping bag perpendicular to the top of each cupcake, pipe the meringue onto the cooled cupcakes in a very high swirl (like soft serve ice cream).
  • Refrigerate cupcakes for at least 30 minutes.

FOR THE CHOCOLATE COATING:

  • While the cupcakes are chilling, melt the chocolate and canola oil in a large heatproof bowl set over a pan of simmering water (the same double boiler used for the meringue). When completely melted and smooth, pour into a tall, deep container to allow enough room for cupcakes to be dipped straight up and down.
  • Allow the chocolate dip to cool to just a warm room temperature before dipping the cupcakes.

TO DIP THE CUPCAKES:

  • Remove the cupcakes from the fridge and, holding the cupcake near the top at the wrapper, turn it upside down and dip straight down into the chocolate to completely cover the meringue. Pull it straight out and allow excess chocolate to fall back into container before turning right side up. Don't tap on the side of the container.
  • Place the dipped cupcakes onto a baking sheet and continue until all the cupcakes are dipped. Chill cupcakes until chocolate shell is set fully. The cupcakes can be served cold from the refrigerator (my favorite) or allowed to come to room temperature before serving.
  • Store cupcakes in refrigerator for 3-4 days.

Notes

For different flavors and ideas, please see within the recipe post.
Keyword Gluten Free, hi hat cupcakes
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

Adapted from Jennifer Shea's The Perfect Cupcake class on Craftsy.

More Gluten Free Cupcake Recipes

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    Gluten Free Churro Cupcakes
  • landscape view of banana cupcakes up close on black cake stand.
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Comments

  1. Katelyn says

    February 16, 2024 at 8:16 pm

    Thanks for clarifying, they are delicious! Made them for my sister-in law's baby shower (who has celiacs) and they were a hit!

    Reply
  2. katelyn says

    January 21, 2024 at 3:13 pm

    Just wanted to clarify which measurement is correct for the milk. Is it 3/4 cups milk or 420ml? 420ml of milk is 1 3/4cups. Thanks!

    Reply
    • Kim says

      January 24, 2024 at 8:56 am

      OMG! I can't believe no one found this until now. Probably because most Americans only use the cup/volume measurements. It is supposed to be 1 3/4 cups (420ml). I apologize for this error and will fix it right away. Thank you for alerting me to this!!!

      Reply
  3. Tamara says

    December 01, 2023 at 11:08 pm

    I made these for a friend’s birthday, and everyone loved them. I was worried about dipping them, but it was surprisingly easy. Thanks so much for the recipe!

    Reply
  4. Joanne says

    October 25, 2019 at 12:20 pm

    These are just the cutest thing ever for Halloween! You do such a good job of explaining & describing things!

    Reply
    • Kim says

      October 25, 2019 at 5:52 pm

      Awe, thanks so much Joanne! That's such a nice thing to say. I try my hardest 🙂

      Reply

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Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

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