Hi Hat Cupcakes

star rating (10) rate this recipe »
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 18 cupcakes

Recipe photo

A top hat on a true gentleman sets him apart from the rest of the crowd. Topping a cupcake with miles of marshmallow and creamy chocolate coating sets it apart from the usual, elevating the humble cupcake to new heights.

While these cupcakes do take a little more work, the end result is something that will have your friends gasping in wonder and begging for your secret to these amazing treats.

Hi Hat Cupcakes

star rating (10) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 18 cupcakes
Published: 01/28/2011



  • 18 chocolate cupcakes, baked from your favorite mix or recipe

Marshmallow topping

Chocolate dip

  • 2 cups chopped chocolate
  • 3 tablespoon vegetable oil


1) Prepare, bake, and cool 18 chocolate cupcakes. If your recipe makes 24 cupcakes, you won't have enough topping for the extra six; just consider them your bakers' bonus!

2) Mix the boiling water and sugar, stirring until the sugar is dissolved completely. Set aside to cool to room temperature.

3) In a stand mixer fitted with the whisk attachment, whip the cooled sugar water with 1/4 cup of meringue powder to very stiff peaks. This will take up to 15 minutes, depending on the mixer.

4) Using a piping bag, pipe tall swirls of meringue onto each cupcake. The look will be similar to that of a soft-serve ice cream cone. Once all of the cupcakes are topped, place them in the freezer for several hours to firm up.

5) To make the dip, melt the chopped chocolate over low heat or in the microwave. Add the vegetable oil and stir until smooth. Let cool to room temperature.

6) To dip, pour the chocolate dip into a tall glass or container. Invert the frozen cupcake, and dip straight down. Just dip to the bottom edge of the marshmallow; don't dip the cupcake itself. Hold briefly over the glass to drain excess chocolate.

7) Allow the chocolate to set on the cupcakes at room temperature, or return to the freezer to speed up the process. Return to room temperature for 10 minutes before serving.

Yield: 18 cupcakes.


  • star rating 05/21/2012
  • tibbsherndon from KAF Community
  • Fantastic cupcakes!!! These were a huge hit and the chocolate looked fantastic. I let a small amount of the white show at the base of the chocolate like a stripe. I will definitely make these again. Thanks for such a fun idea!
  • star rating 05/08/2012
  • bennakayden from KAF Community
  • This review is based solely on the marshmallow. I made sure to follow everything exactly. I read and reread the recipe. It was fine until I put the frosted cupcakes in the room temp chocolate, the marshmallow peak melted. I placed them back in the freezer and the marshmallow is now dissolving under the chocolate. ACK!
    Please give our hot line a call so we can trouble shoot. 802-649-3717 betsy@kaf
  • star rating 07/29/2011
  • nanakateshouse from KAF Community
  • Loved them and so did the grandkids, tried this out first to see how it worked before I need to serve them as part of a 50 anniversary. I did minis and there was no problem. However I used my own homemade marshmallow recipe and had no problems with any of the tops falling off. They were a big hit for my testers. Keeper here.
  • star rating 04/17/2011
  • stampinron from KAF Community
  • Not a fan of the Marshmallow/Meringue. The flavor is off. It only took one hour in my freezer to set up and the melted chocolate was luke warm.
  • star rating 02/24/2011
  • lllora from KAF Community
  • My daughter chose these as her Birthday cupcakes to take in to her class, and they were an excellent choice-all the kids loved them and other classes were asking if there were extras. I did make sure to follow all the instructions exactly, and froze the cupcakes with the meringue overnight. I only lost two caps (out of 21 cupcakes) while dipping in the chocolate. No worries though. Let the cupcakes set in the freezer, and then redipped the offending cupcakes and all was good (and a couple of kids got lucky with an extra layer of chocolate)-once set, the chocolate held the meringue in place so this was not a problem the second time around.
  • star rating 02/06/2011
  • ileencuccaro@mac.com from KAF Community
  • They looked way better than they tasted. The cupcakes were delicious before all the topping was added. After I added all the meringue and chocolate, it seemed to have sucked all the moisture out of the cake. This Meringue is really meant for a pie not a cupcake. The flavors just did not merge well. I love all the recipes I get on this site but this one just did not go well all put together
  • star rating 02/06/2011
  • Allie from PNW
  • If you like the taste of meringue powder, this is the recipe for you. I tried adding vanilla and almond and this was horrid. I will stick to real 7-minute frosting for these, like in the book Cupcakes! by Elinor Klivans (which I have made before and they were spectacular). I thought this recipe would be a faster way to make something that actually tastes like marshmallow but this just tasted like meringue powder.
  • star rating 02/03/2011
  • phillygab from KAF Community
  • I spent my snow days at home baking and I had all the ingredients at home to make these cupcakes. I baked mini cupcakes and used Merkens dark chocolate for dipping. Oh so good. I thought making the mini cupcakes would help reduce the caloric intake with each serving, however, since they were bite size, I ate more than one! They weren't real pretty but these were just for fun anyway. Thanks KAF.
  • star rating 02/03/2011
  • Sarah d from KAF Community
  • YUM! i ended up needing an extra cup of chocolate for the final coating (I did a mix of regular and mini sized cupcakes). I also had a problem with a few of the meringue toppings falling off in the chocolate dip as i was pulling them back out - perhaps just the way i piped on the filling. I left them in the freezer (and fridge- my freezer is too small) overnight, and did the chocolate dip in the morning before work. i tried one of the duds, and it was delicious- we'll see what people in the office think!
  • star rating 02/01/2011
  • kathleennobodyhome from KAF Community
  • These turned out beautifully! They definitely take a little bit of practice, but I think the odds of success are much greater if you put the cupcakes in the freezer for long enough (I did overnight), and if your chocolate is lukewarm. I made regular and mini-size cupcakes and they look adorable. Oh, and they're yummy, too! =)

Related recipes