These Gluten Free Mini Hi-Hat Cupcakes, with their moist chocolate cupcake, soft whipped frosting, and coated in chocolate, are perfect for when you want something a little special.
I have had my eye on Hi-Hat Cupcakes for years already. What is a Hi-Hat cupcake, you ask? Well, in this cake, it is a chocolate cupcake, topped with a HIGH swirl of a marshmallow-y frosting, which is then dipped in chocolate. They are so cute – reminds me of chocolate dipped ice cream cones. The smooth chocolate shell on the frosting also makes them look rather fancy, showing you gave more effort than a quick swirl of frosting. I think they’re really cute though. My daughter & I had a baking day over the weekend, and we decided to finally give these a try. Since Valentine’s Day was right around the corner, we made the frosting pink and strawberry flavoured, but you can just leave it white with vanilla flavouring as well.
Instead of making full size cupcakes, we made 24 mini cupcakes. If you wanted to make 6 full size cupcakes, you will need to increase the baking time to 20-25 minutes, but the rest of the quantities should still work out perfectly.