Peppermint–Devil’s Food Hi-Hat Cupcakes

Hi-hat cupcakes can turn a sophisticated adult into a happy kid in five seconds flat. What makes this cupcake a hi-hat? A huge mound of marshmallowy frosting. It’s flavored with peppermint and then covered with a thin layer of chocolate glaze. I love to make these cupcakes for the holidays.

Makes 18 cupcakes

Difficulty: Medium

Make Ahead and Storage: The unfrosted cupcakes can be made up to 2 days ahead and stored, tightly covered, at room temperature. The glaze can be made ahead and kept airtight at room temperature for up to 1 week (remelt before using if it hardens). The frosted and glazed cupcakes will keep, tightly covered in the refrigerator, for up to 2 days.

1. Make the glaze: Combine the chopped chocolate and coconut oil in a medium heatproof bowl and place over a medium saucepan of barely simmering water (with the bowl not touching the water). Heat, stirring occasionally, until the mixture is fully melted and combined. Set aside to cool to room temperature.

2. Make the frosting: Combine the egg whites, sugar, water, and cream of tartar in a large heatproof bowl. Place the bowl over a medium saucepan of barely simmering water (with the bowl not touching the water) and heat, whisking constantly, until the sugar is dissolved and the mixture is slightly warm to the touch (if you want to check with an instant-read thermometer, it should register about 140°F / 60°C), 2 to 3 minutes.

3. Transfer the mixture to a stand mixer fitted with the whisk attachment (or use a large bowl and a hand mixer) and whip on medium-high speed until the frosting is light and fluffy and holds medium peaks, 6 to 7 minutes. Add the peppermint and vanilla extracts and food coloring, if using, and mix to combine. Transfer the frosting to a disposable pastry bag fitted with a plain tip about ½ inch wide, or just cut a ½-inch opening in the tip of the bag (or the corner of a heavy-duty zip-top bag.

4. Frost the cupcakes: Place the cupcakes on a work surface and pipe a tall spiral of frosting onto each one, starting at the edge and working around the cupcake: After you’ve piped frosting all around the edge, let the frosting start to build upward once you reach the place where you started and continue building the spiral upward, layer by layer, until it’s about 3 inches tall. When you’ve nearly finished piping, release the pressure on the bag and pull it away, giving the spiral a nicely curled tip. Chill the frosted cupcakes for 20 to 30 minutes.

5. Glaze the frosting: Line a baking sheet with parchment paper and set a wire rack on top. Transfer the cooled chocolate glaze to a tall container, such as a large liquid measuring cup (this makes for easier dipping; be sure the opening of the container is wide enough for the cupcakes). Hold each cupcake upside down and dunk it deep enough into the chocolate glaze to fully cover the frosting (let any excess glaze drip off; because the cupcakes are cold, though, the glaze should mostly start to set immediately), then set the glazed cupcake on the wire rack.

6. Transfer the cupcakes to the refrigerator and chill until the glaze is set, at least 5 minutes.

✻ Why It Works

The Devil’s Food Cake recipe produces cupcakes that bake flat, or with only a small dome. This is a sign that the batter has the proper amount of structure.

★ Pro Tip

The chocolate glaze for these cupcakes is a homemade version of the store-bought chocolate sauce that hardens when poured over ice cream. The coconut oil makes the chocolate more fluid and encourages it to set faster when it’s applied to a chilled surface. You can use this glaze to make a drippy cake (see Glazing, Drips, and Drizzles), and it is excellent on top of Sweet Cream Ice Cream.