These Hi-Hat Cupcakes are super moist and super chocolatey! Frosted sky-high with vanilla buttercream, then dipped in chocolate, these babies are over the top in the best way!
Preheat oven to 350F (see note). Line muffin pan with cupcake liners and set aside.
In a medium heatproof bowl, combine chopped chocolate and cocoa powder. Pout hot coffee over the top (see note) and whisk until smooth. Refrigerate chocolate mixture for 20 minutes.
In a medium heatproof bowl, combine chopped chocolate and cocoa powder. Pout hot coffee over the top (see note) and whisk until smooth. Refrigerate chocolate mixture for 20 minutes.
Combine flour, sugar, salt, and baking soda in a large bowl. Set aside.
After chilling 20 minutes, remove chocolate mixture from the refrigerator. Add oil, eggs, vinegar (see note), vanilla extract, and chocolate extract, whisking until smooth.
Add chocolate mixture to flour mixture and whisk until smooth.
Divide batter among 12 muffin cups. Each will be about ¾ full. Bake 15-18 minutes, or until a toothpick inserted in the center comes out clean.)
Cool cakes 10 minutes in the pans, then turn out onto wire racks to cool completely.
For Buttercream:
Cream room temperature butter and sifted powdered sugar until well mixed and smooth.
Add vanilla extract and cream. If the buttercream is too thin, you can add more powdered sugar to thicken it. If it seems too stiff, more cream can be added until the buttercream is the desired consistency.
Pipe the buttercream on the cooled cupcakes in tall swirls. Place the frosted cupcakes in the refrigerator to chill while you prepare the chocolate.
For Chocolate:
Place chopped chocolate and vegetable oil in a heatproof container. You want the container to be both wide enough and deep enough to dip the buttercream.
Warm the chocolate mixture in the microwave for 30-second bursts, stirring after each, until the mixture is smooth. Allow the chocolate to cool slightly (about 10 minutes) before dipping chilled cupcakes.
For Webs:
Place marshmallows in a heatproof bowl and microwave for 20-30 seconds or until puffed. Stir.
Dip fingertips into the melted marshmallows and stretch the "webs" between your fingertips and over the cupcakes. You may need a second set of hands to hold the cupcakes steady while you apply the webs. It's so messy and so fun!Enjoy!
Notes
Note on coffee: The cake won't taste like coffee, I swear! The coffee enhances the chocolate flavor, and I highly recommend it! If you would prefer not to, you can use hot water instead.Note on chocolate extract: I highly recommend this (sometimes overlooked) extract! It lends an amazing depth of flavor to chocolate baked goods! If you can't find it in your local grocery store, you can find some [here]. Even better, makes yourself some [Homemade Chocolate Extract] for next time!
Note on vinegar: This may seem like a strange ingredient in a cake, but SCIENCE! The vinegar reacts with the baking soda (think second grade science volcano project), which gives your cake a lighter, fluffier texture. You won't taste the vinegar. That said, if you don't have white vinegar, consider taste in what you substitute. Apple cider vinegar would be a good fit, but your aged balsamic would likely lend a strange flavor.