Hat Cupcakes are a whimsical and delightful dessert that brings together the rich flavors of chocolate cupcakes with a fluffy marshmallow frosting and a decadent chocolate coating. These cupcakes not only taste heavenly but also boast a playful appearance, resembling cute little hats. Perfect for parties, special occasions, or when you want to add a touch of fun to your baking, Hat Cupcakes are sure to impress both kids and adults alike.

The history of Hat Cupcakes is intertwined with the evolution of cupcakes themselves. Cupcakes are believed to have originated in the United States in the 19th century. Originally called “number cakes” or “1234 cakes,” these mini treats were often made using simple measurements like a cup of butter, two cups of sugar, three cups of flour, and four eggs. The smaller size made them convenient for individual servings, and their popularity grew over the years.

As the art of baking and cake decorating evolved, creative bakers began experimenting with various frosting and decoration techniques. The concept of marshmallow frosting has a long history, with variations like Swiss meringue and Italian meringue frostings being popular for decades.

The Hat Cupcakes likely emerged as a result of inventive bakers combining their love for cupcakes, marshmallow fluff, and chocolate. The unique design, resembling cute hats, captured the imagination of dessert lovers, making them a fun and enjoyable treat for special occasions, children’s parties, and themed events.

In modern times, the Hat Cupcakes have become a favorite choice for themed parties, tea parties, and even Halloween gatherings. Their playful appearance and delightful taste make them a hit among dessert enthusiasts who appreciate the joy of creative and delicious treats.

INGREDIENTS

For the Chocolate Cupcakes:

• 105 grams (3/4 cup) plain flour
• 40 grams (1/2 cup) cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 100 grams (1/2 cup) caster sugar
• 45 grams (1/4 cup) brown sugar
• 115 grams (1/2 cup or 1 stick) unsalted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 120 ml (1/2 cup) buttermilk

For the Marshmallow Frosting:

• 4 egg whites, room temperature
• 200 grams (1 cup) caster sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Chocolate Coating:

• 300 grams (2 cups) good quality dark chocolate, chopped
• 2 tablespoons vegetable oil

INSTRUCTIONS

1. Preheat the oven to 180C (360 F). Line a 12-hole muffin tin with patty cases.
2. In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder, and then add the sugars. Give it a little stir to combine. Melt the butter and stir with a fork to eliminate any lumps.
3. In a separate mixing bowl, whisk together the eggs, vanilla, and melted butter until smooth. Add the wet mixture into the dry mixture, along with the buttermilk, and gently fold until just combined.
4. Spoon the cupcake batter into the prepared patty cases and bake for 18-20 minutes or until the cupcakes are just cooked through. Transfer the cupcakes to a wire rack to cool completely.
5. To make the marshmallow frosting, fill a medium saucepan with a few inches of water and heat it on medium heat.
6. In a small heatproof bowl, add the egg whites, caster sugar, and cream of tartar. Whisk together. Place the bowl over the saucepan, ensuring the bottom of the bowl does not touch the water. Heat the egg whites to 50°C / 120°F, which should take around 5-6 minutes. You can use a candy thermometer to check the temperature or go by touch (the mixture should feel hot to the touch).
7. Remove the bowl from the saucepan and place the mixture in the base of a stand mixer or use a hand beater. Beat on medium speed for approximately 5 minutes or until the mixture is fluffy, white, and voluminous. Add the vanilla and beat for an additional 30 seconds.
8. Fill a piping bag fitted with a large round or star-shaped tip with the marshmallow fluff. Pipe tall swirls onto each cupcake. Place the cupcakes in the freezer for at least 20 minutes to firm up the frosting.
9. Melt the dark chocolate and vegetable oil together using the boiler method. Dip each cupcake upside down into the melted chocolate, allowing the excess chocolate to drip off gently. Place the cupcakes right side up onto a wire rack. Let the chocolate-coated cupcakes sit at room temperature for about 20 minutes to harden slightly before refrigerating to firm completely.

These delightful Hat Cupcakes are now ready to be enjoyed. The combination of rich chocolate cupcakes, fluffy marshmallow frosting, and a decadent chocolate coating creates a treat that not only tastes delicious but also adds a playful touch to any celebration or dessert table. Store the cupcakes in the fridge, and they will keep well for 2-3 days, ensuring that you can savor their delightful flavors at your leisure.