I don’t know who originally came up with the idea of the Hi Hat Cupcake, but Martha Stewart was the one who really made them famous. I couldn’t resist whipping some up back in 2010 when they hit the peak of popular. The first cupcake dunk was really scary. I was sure that the frosting would end up floating in the coating. It’s magical each time you dip the soft silky frosting deep into the thick chocolate and it comes out a beautiful cone. I can guarantee that I have never lost any frosting in the making of these cupcakes, past or present.
I decided to resurrect the Hi Hat Cupcake for St. Patrick’s day in order to highlight this Chocolate Yogurt Cupcake recipe. Yogurt gives the cupcake a moist, rich texture without making it heavy. The light minty frosting is a nice counterpoint to the almost brownie-like cupcake.
The cupcake and frosting recipes are below, if you want to stop there, they are delicious. If you want to take them to the next level and add the chocolate coating, I recommend that you follow Martha Stewart’s tutorial. This recipe makes a large batch of cupcakes so it’s perfect for a party!
Chocolate Yogurt Cupcakes with Mint Frosting
- 1 1/2 cup unsweetened cocoa powder
- 1 1/2 cup strong hot coffee
- 3 3/4 cup all-purpose flour
- 3 1/4 cup sugar
- 2 tsp baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk
- 1 cup Appel Farms Yogurt
- 1 cup vegetable oil
- 1 tablespoon vanilla extract
- 4 large eggs + 2 egg yolks (save the whites for the frosting)
- 6 tablespoons unsalted butter, melted
Preheat the oven to 350 degrees. Put cupcake papers in muffin pans (about 48).
In a small bowl, whisk together the cocoa powder and hot coffee until smooth. Set aside.
In the bowl of a stand mixer or large bowl, place flour, sugar, baking powder, baking soda, and salt. Whisk together until combined. Set aside.
In a large bowl, combine the milk, yogurt, oil, eggs, egg yolks, butter, and vanilla. Whisk together until well combined. Using a paddle attachment, turn the stand mixer on low and slowly add the wet ingredients to the dry ingredients, then add the coffee/cocoa mixture. Beat on medium speed until combined, do not over mix.
Fill cupcake papers 2/3 full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- 6 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup cold water
- 2 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon mint extract
- green food coloring (optional)
In the bowl of a stand mixer or large heatproof bowl, combine egg whites, cream of tartar, water, and sugar. Using a whisk attachment, beat on medium speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water, make sure that the water does not touch the bowl. Heat and stir until the sugar is dissolved and the mixture is warm.
Remove from the heat and put it back on the stand mixer. Beat on high speed until frosting forms stiff peaks, about 12 minutes. Add the vanilla extract, mint extract, and green food coloring. Beat another 2-3 minutes or until flavors and color are evenly distributed.
Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip (I used a coupler without a tip). Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a cone shape. Refrigerate immediately.
If you would like to add the chocolate coating, Martha Stewart’s tutorial is wonderful!