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    Home » Recipes » Holiday Food

    Homemade Chocolate Cupcakes with Marshmallow Frosting

    This post may contain affiliate links.

    Is there anything more fun than a chocolate cupcake with marshmallow frosting dipped in chocolate?! These homemade chocolate cupcakes are fun to look at and even more fun to eat-especially with my favorite marshmallow frosting!

    PIN NOW AND SAVE FOR LATER!

    Marshmallow Frosting is a delicious and fun frosting for any cupcake- especially if you dip it in chocolate! #marshamllow #marshmallowfrosting #frosting #easy #atablefullofjoy #highhatcupcake #hihatcupcake #hardshell #easter #easterdessert
    Jump to Recipe Print Recipe

    Marshmallow Frosting

    I think cupcakes with marshmallow frosting are also known as Hi-Hat Cupcakes, but before seeing them on Pinterest I had no idea these little beauties existed! Once I saw them, I knew I had to add them to my dessert collection!

    And oh my goodness, they are so yummy and so fun to make! I love how you can cut down the middle and get a perfect cross section of the cupcake, frosting and hard chocolate shell. Amazing!

    Chocolate Cupcakes are my favorite!

    Marshmallow Frosting is a delicious and fun frosting for any cupcake- especially if you dip it in chocolate! #marshamllow #marshmallowfrosting #frosting #easy #atablefullofjoy #highhatcupcake #hihatcupcake #hardshell #easter #easterdessert

    Marshmallow Frosting- YES PLEASE!

    Something else I love about these chocolate cupcakes is that they have the marshmallow frosting!  I love marshmallows of all kinds (including Peeps! I know, I know!). And for these cupcakes I thought it’d be perfect to add a little Easter coloring to the frosting for a fun surprise!

    I left some frosting white, and then dyed the rest light purple and light green. So fun!

    I also tried out different tips when piping the frosting on because I had 24 cupcakes and I figured why not!

    Marshmallow Frosting is a delicious and fun frosting for any cupcake- especially if you dip it in chocolate! #marshamllow #marshmallowfrosting #frosting #easy #atablefullofjoy #highhatcupcake #hihatcupcake #hardshell #easter #easterdessert

    Okay, let’s talk about the amazing chocolate cupcake. This chocolate cupcake recipe from scratch isn’t too complicated and produces a delicious cupcake every time!

    I’ve even used this recipe to make a cake before and it was amazing! (If box mixes are more your style that's okay too! I have a super easy boxed cake mix with upgrades recipe too!)

    Tips for making these chocolate cupcake recipe from scratch:

    • I like to fill the cupcake liners only about ⅔rds full so that they have a nice flat area to pipe on the frosting.
    • Add the espresso powder- it helps bring out more of the chocolate flavor!
    • If you don't have espresso powder use a little bit of strongly brewed coffee instead

    Don't care if they are from scratch? Check out my super easy and delicious doctored cake mix chocolate cupcakes!

    Marshmallow Frosting is a delicious and fun frosting for any cupcake- especially if you dip it in chocolate! #marshamllow #marshmallowfrosting #frosting #easy #atablefullofjoy #highhatcupcake #hihatcupcake #hardshell #easter #easterdessert

    How to make Marshmallow Frosting:

    • Combine egg whites, sugar, and cream of tartar in a heat proof bowl. Set over simmering water- but make sure it doesn't touch the water.
    • Whisk until well combined and frothy.
    • Add in your extract and any food coloring and transfer to a cold stand mixer.
    • Whisk on high until stiff peaks form.
    • Pipe onto cupcakes and refrigerate for 30 minutes to help set the frosting.

    Tips for making the marshmallow frosting:

    • When the bowl is over the simmering water whisk continually so you don't get scrambled eggs!
    • I like to keep my mixing bowl in the refrigerator so it's nice and cold when I pour the egg white mixture in.
    • Sometimes after whisking into stiff peaks I will refrigerate the frosting before piping so it sets up even more.
    • The key to this frosting is to keep it cold (after you cook it!).
    Marshmallow Frosting is a delicious and fun frosting for any cupcake- especially if you dip it in chocolate! #marshamllow #marshmallowfrosting #frosting #easy #atablefullofjoy #highhatcupcake #hihatcupcake #hardshell #easter #easterdessert

    Then to top everything off (pun intended!), I dipped these amazing cupcakes in a chocolate hard shell.

    Tips for dipping your cupcakes in a chocolate hard shell:

    • It’s the same type of chocolate that creates a hard shell if you pour it on ice cream! Super easy to make too- just melt chocolate chips and coconut oil together and then dip away!
    • I use the refined coconut oil so it doesn’t leave a coconut taste, but hey if you like coconut flavor go ahead and use unrefined! Either type of coconut oil will work!
    • I also recommend keeping the cupcakes in the fridge until you are ready to dip and then dip them fast. You don't want the frosting to melt off of the cupcake and fall into the chocolate.
    Marshmallow Frosting is a delicious and fun frosting for any cupcake- especially if you dip it in chocolate! #marshamllow #marshmallowfrosting #frosting #easy #atablefullofjoy #highhatcupcake #hihatcupcake #hardshell #easter #easterdessert

    There is something wonderful about eating a cupcake! Am I right?! What’s your favorite type of cupcake or cake? Do you love marshmallow as much as me? Let me know in a comment below!

    Marshmallow Frosting is a delicious and fun frosting for any cupcake- especially if you dip it in chocolate! #marshamllow #marshmallowfrosting #frosting #easy #atablefullofjoy #highhatcupcake #hihatcupcake #hardshell #easter #easterdessert

    For more awesome desserts (and lots of cupcakes!) check out my desserts! You  will find recipes like gluten free sweet potato cupcakes with a brown sugar buttercream frosting, pinata cupcakes, and the best triple layered chocolate cake!


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    Marshmallow Frosting is a delicious and fun frosting for any cupcake- especially if you dip it in chocolate! #marshamllow #marshmallowfrosting #frosting #easy #atablefullofjoy #highhatcupcake #hihatcupcake #hardshell

    Chocolate Cupcakes with a Marshmallow Frosting

    Author: Lisa
    These homemade chocolate cupcakes are delicious and a favorite of mine! They are topped with the most delicious marshmallow frosting and then dipped in chocolate for a fun and yummy treat! These are perfect for holiday’s or anytime!
    4.79 from 23 votes
    Print Recipe Pin Recipe
    Prep Time 40 mins
    Cook Time 25 mins
    Cooling Time 30 mins
    Total Time 1 hr
    Course Dessert
    Cuisine American
    Servings 24 Cupcakes

    Ingredients
      

    Cupcakes

    • ½ cup unsalted butter
    • 1 ⅓ cup cake flour
    • ¾ teaspoon baking soda
    • ¼ teaspoon salt
    • ⅓ cup cocoa powder
    • ½ teaspoon instant espresso
    • ⅓ cup boiling water
    • ½ cup buttermilk
    • 1 teaspoon vanilla extract
    • 1 ¼ cup sugar
    • ¼ cup vegetable oil
    • 2 extra-large eggs at room temperature
    • 1 extra-large yolk at room temperature

    Marshmallow Frosting

    • 10 egg whites*
    • 2 ¼ cups sugar
    • ¾ teaspoon cream of tartar
    • 2 ¼ teaspoon vanilla extract*
    • Food Coloring optional

    Chocolate Shell

    • 3 tbs refined coconut oil*
    • 3 cups chocolate chips*

    Instructions
     

    Chocolate Cupcakes

    • Preheat oven to Preheat oven to 350°F. Line cupcake pan with cupcake liners.
    • Sift flour, baking soda and salt into a large bowl. (1 ⅓ cup cake flour, ¾ teaspoon baking soda, ¼ teaspoon salt)
    • Boil water and add espresso to it, stirring until dissolved. (⅓ cup water, ½ teaspoon instant espresso)
    • Whisk cocoa powder, then buttermilk and vanilla into water/espresso mixture. (⅓ cup cocoa powder, ½ cup buttermilk, 1 teaspoon vanilla))
    • Using a stand mixer, whisk sugar and butter until fluffy. About 10 minutes. (1 ¼ cup sugar, ½ cup unsalted butter)
    • Add each egg and the yolk, one at a time, into the butter mixture, letting each one fully mix into the batter before adding the next. About 2-3 minutes of mixing in between each egg. Add in oil and mix until fully combined. (2 extra large eggs, 1 extra large yolk)
    • Fold in ½ of the flour mixture and then fold in ½ of the buttermilk mixture to the batter. Then fold in remaining flour and then remaining buttermilk mixture.
    • Bake for 20-25 minutes or until a toothpick inserted comes out clean.

    Marshmallow Frosting

    • Combine egg whites, sugar, and cream of tartar in a heat proof bowl/double boiler. Set over pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. (10 egg whites, 2 ¼ cup sugar, ¾ teaspoon cream of tartar)
    • Whisk until well combined and frothy. It will be slightly warm. About 7 minutes.
    • Add vanilla extract and food coloring if using and then transfer to a stand mixer (you can also use a hand mixer). Using the whisk attachments beat the mixture on high until stiff peaks form. About 5-10 minutes. (2 ¼ teaspoon vanilla extract)
    • Pipe onto cooled cupcakes and stick in the fridge for about 30 minutes to help it set up.

    Chocolate Shell

    • Melt chocolate and coconut oil and combine. To melt, microwave ingredients for 30 seconds, and then stir. Microwave another 30 seconds, stir and repeat until everything is melted. (3 tbs refined coconut oil, 3 cups chocolate chips)
    • Dip cupcakes quickly into melted chocolate, letting excess chocolate drip off. Once all have been dipped, refrigerate for at least 10 minutes to help the chocolate set up completely.
    • Enjoy!

    Notes

    *I use carton egg whites for this step so I don’t have a bunch of yolks separated that need to be used up. *You can use any extract you want to give the frosting some flavor! Besides vanilla, sometimes I’ll use almond or even orange extract!*Refined coconut oil doesn’t have a coconut flavor, unrefined does and will work for the recipe too- but it will taste like coconut. *I used milk chocolate chips for this recipe but you can use what ever kind you want! For more tips on dipping and making the frosting and cupcakes see my post above!
    Cupcake recipe adapted from Mitford Cookbook and Kitchen Reader, Chocolate Cake and Goldilocks Kitchen Marshmallow High Hat Cupcakes

    Nutrition

    Calories: 340kcalCarbohydrates: 50gProtein: 4gFat: 14gSaturated Fat: 9gCholesterol: 35mgSodium: 111mgPotassium: 72mgFiber: 1gSugar: 43gVitamin A: 205IUVitamin C: 0.2mgCalcium: 39mgIron: 0.6mg
    Keyword hi hat cupcakes, homemade chocolate cupcakes, marshmallow frosting
    Did you make this recipe?Tag me on Instagram at @atablefullofjoy

    Check out these other delicious desserts:

    Sweet Potato Cupcakes

     

    pinata cupcakes

    Homemade Vanilla Ice Cream Recipe

    Homemade-Chocolate-Cake

    More Holiday Food

    • Thanksgiving Chicken Recipe
    • Mini Pumpkin Cheesecake
    • Thanksgiving Corn Recipe
    • Pumpkin Cheesecake Cookies

    Reader Interactions

    Comments

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      Recipe Rating




    1. Asia

      April 03, 2018 at 3:34 pm

      Omg, they look so yummy! I could have all od them. All of them! Right now!

      Reply
      • Lisa

        April 03, 2018 at 11:01 pm

        Thanks! They are super tasty!

        Reply
    2. Fred Nonterah

      April 03, 2018 at 6:49 pm

      5 stars
      Wow, chocolate cupcakes with marshmallow frosting! I love to bake but never have I tried this one. My son is a big fan of cupcakes and I'm sure he'll love this one. Thanks for sharing!

      Reply
      • Lisa

        April 03, 2018 at 11:00 pm

        Thank you!

        Reply
    3. Camila

      April 04, 2018 at 5:13 am

      5 stars
      Girl, these cupcakes are phenomenal! They look like they came straight out of a magazine!! Awesome!!

      Reply
      • Lisa

        April 04, 2018 at 1:00 pm

        Thanks Camila! They tasted pretty good too haha!

        Reply
    4. Kacie

      April 04, 2018 at 5:20 am

      5 stars
      The marshmallow frosting looks divine - if only I had the patience to make these for myself!

      Reply
      • Lisa

        April 04, 2018 at 1:00 pm

        It is totally worth the time haha!

        Reply
    5. April

      April 04, 2018 at 6:53 am

      5 stars
      Oh my my my! I love the way the chocolate cupcakes look. I can see my 5 year old going straight for the beautiful chocolate coating first. This looks so delicious!

      Reply
      • Lisa

        April 04, 2018 at 12:59 pm

        Thank you!

        Reply
    6. Heather

      April 04, 2018 at 8:39 am

      5 stars
      Wow wow WOW! First of all these cupcakes look amazing. Second of all... THAT CHOCOLATE SHELL!! What an amazing idea! Definitely need to give these a try 🙂

      Reply
      • Lisa

        April 04, 2018 at 12:59 pm

        Thank you! The chocolate shell is my favorite part! I love that it cuts so cleanly!

        Reply
    7. Stephanie

      April 04, 2018 at 8:50 am

      5 stars
      These look delicious! Your photos are lovely, too 🙂 Thanks for the tip about buying a carton of egg whites - I was JUST thinking to myself "But what would I do with 10 egg yolks!" Super helpful - thanks!!

      Reply
      • Lisa

        April 04, 2018 at 12:59 pm

        Right! It sure is handy to be able to get a carton of them!

        Reply
    8. Kimberly

      April 09, 2018 at 6:59 pm

      5 stars
      These look AMAZING!! Does the espresso give them a coffee flavor? And do you use milk chocolate chips or semi-sweet chocolate chips?

      Reply
      • Lisa

        April 10, 2018 at 1:35 pm

        The espresso just deepens the chocolate flavor without making it taste like espresso- although I wouldn't mind if it did taste like espresso! I used milk chocolate for this recipe, but you could use any type you want the chocolate shell to be!

        Reply
    9. Barb

      April 16, 2018 at 1:30 pm

      I can’t wait to try making these! They look fun and delicous!! I’ll rate based on the picture & recipe, and how much I salivate when I read the recipe / look at the picture!

      Reply
      • Lisa

        April 17, 2018 at 12:17 pm

        Thanks!

        Reply
    10. Barb

      April 16, 2018 at 1:31 pm

      5 stars
      Forgot to click on the rating button.

      Reply
    11. Jo Soriano Ferguson

      January 24, 2019 at 4:45 am

      5 stars
      Could I use A Marshmellow in stead of egg whites .

      Reply
      • Lisa

        January 24, 2019 at 8:14 pm

        Do you mean marshmallow cream instead of the frosting or put actual marshmallows instead of the egg whites? For the first one I haven't tried it with marshmallow cream so I don't know, but I'd think it probably wouldn't work since it isn't very stiff to hold it's shape (hence in fills the container like a liquid would). The second using marshmallows instead of egg whites won't work either because the egg whites are necessary to stiffen the frosting.

        Reply
    12. Marcie L. Reinertson

      March 22, 2019 at 12:58 pm

      Ok folks I have made everything exactly as the recipe states but every time I dip the cupcake the marshmallow falls in the chocolate.
      Any ideas?

      Reply
      • Lisa

        March 22, 2019 at 1:07 pm

        Oh no! I’m sorry you are having so much trouble. The cupcakes are cold and you refrigerate the the frosted cupcakes for at least a half hour? Are you using the melted chocolate chips or a different chocolate ganache? I guess I reckoned refrigerating it even freezing them a little longer. Also allow your chocolate to cool but not solidify. I know I started to have some slippage towards the end of dipping since the cupcakes weren’t cold enough.

        Reply
        • Marcie L. Reinertson

          March 22, 2019 at 3:44 pm

          Yes, they were in refrig for 45 minutes. I used Nestle Chips. I even tried freezing a couple.
          Could it be I live in the mountains?

          Reply
          • Lisa

            March 23, 2019 at 2:31 pm

            Maybe! Did the frosting turn into stiff peaks like a meringue? It could've possibly been over or under whipped, or it was an altitude thing! Your chocolate chips and coconut oil is a standard hard shell so that should be fine. Sorry again I can't figure it out- wish I could help more!

            Reply
    13. Valerie

      March 27, 2019 at 10:48 am

      What sugar are you using caster or icing

      Reply
      • Lisa

        March 28, 2019 at 11:53 am

        I used just normal granulated but castor would work too!

        Reply
    14. Bob

      October 23, 2019 at 3:03 pm

      5 stars
      Wow, like the look of these. They remind me of a cookie when I was a kid but I can't think of the name.

      Reply
      • Lisa

        October 27, 2019 at 1:58 pm

        Thanks Bob! I think I know what you are talking about! How fun!

        Reply
    15. Ava

      June 23, 2020 at 12:59 pm

      Can I use instant coffee instead of instant espresso?

      Reply
      • Lisa

        June 23, 2020 at 5:08 pm

        Yep!

        Reply
    16. Jess

      March 15, 2022 at 12:00 pm

      Can you freeze the finished cupcake & meringue? I’d love to make these for my son’s birthday but don’t want to be assembling them the morning of! Thanks for any insight

      Reply
      • Lisa

        March 15, 2022 at 6:32 pm

        I've never tried freezing them- but it might cause the frosting to separate. I have kept these in the fridge in a large container (to minimize air) for a few days and and they held up pretty well.

        Reply
    17. Karen

      June 18, 2022 at 5:17 am

      Would this work as a cupcake or layer cake filling? Looks so yummy!

      Reply
      • Lisa

        June 21, 2022 at 4:55 pm

        You could pipe it into a cupcake, but I'm not sure it would hold up to having layers of cake on top of it.

        Reply

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