Mini Hi-Hat Cupcakes
Hi-Hat cupcakes got their name because of the tall, fluffy frosting that resembles a hi-hat worn by marching bands.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Mini Hi-Hat Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
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In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
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Add the milk, vegetable oil, vanilla extract, and egg to the dry ingredients. Mix until well combined.
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Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
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Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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Remove the cupcakes from the oven and let them cool completely on a wire rack.
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In a separate bowl, beat the butter until creamy. Gradually add the powdered sugar and continue beating until light and fluffy.
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Transfer the frosting to a piping bag fitted with a round tip.
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Dip each cupcake into the melted chocolate, allowing the excess to drip off.
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Pipe a swirl of frosting on top of each cupcake, covering the chocolate coating.
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Decorate with sprinkles as desired.
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Allow the frosting to set for about an hour before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 35g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
