Hi-hat cupcakes filled with peanut butter caramel. What makes them hi-hat? They’re DIPPED in chocolate of course!
Good gosh let me tell you about these vegan hi-hat cupcakes. Yep, I’ll be the first to admit that these are probably the most involved cupcakes out there. I’ll also be the first to admit that cupcakes are SO 2008, but bear with me ok?
These are some of the tastiest vegan cakes I’ve ever made. They feel super grown-up because the chocolate flavour of the sponge and the dip is quite bitter – not sweet. The peanut butter frosting is satisfyingly smooth and that caramel in the centre is just such a treat.
So yeah, the process is long, but worth it!
Give yourself lots of time and space to make them – these shouldn’t be rushed – and even if you’re serving them to guests, make sure you slice them in half. That cross-section is SO WORTH IT!
These vegan hi-hat cupcakes are super special, not only because they’re crazy complicated to make AND eat, but because they’re SUPER chocolatey and peanutbuttery! Here are the must-use ingredients which will really make your hi-hat cupcakes pop!
- Freeze Dried Espresso Powder
This stuff makes any chocolate cake BURST with flavour. It ups the bitterness just slightly and you won’t taste the coffee!
- Coconut Cream
This is different from coconut milk. It’s essentially the solid fatty stuff that settles on the top of a can of coconut milk. It acts just like cream and helps keep our caramel filling smooth!
- Vegan Dark Chocolate
Most dark chocolate over 70% cacao is vegan but just double check the ingredients. I love dark chocolate and it really works with these cupcakes because it’s not too sweet.
- Freeze Dried Espresso Powder
What’s the process for Hi-hat Cupcakes?
How do you eat a whale? One bite at a time! (not the most vegan analogy but, you get the idea!) – these vegan hi-hat cupcakes are a complicated process, so let’s break it down into pieces!
1. Start with the cupcakes!
The key to getting these cupcakes perfect is to make sure everything is cool before moving onto the next step. So, start with the cupcakes and please PLEASE make sure you chill em down to room temperature before…
2. Make the caramel filling!
The caramel filling is delicious. Because it’s REAL caramel made with REAL caramelised sugar, rather than simply brown sugar (or worse…DATES!) things are gonna get REAL hot. Be careful – the caramel can get a bit spluttery so don’t allow kids to do this bit! Let the caramel cool before piping!
3. Make the frosting!
Once the cupcakes are filled move onto the frosting! Vegan frosting LOVES to split, so to make sure your buttercream stays nice and smooth, my recommendation is to make sure your vegan butter is at room temperature. Also, it helps to add the icing sugar spoonful by spoonful.
I like to pipe my vegan frosting as it looks WAY prettier when you dip it in chocolate later!
4. Make the chocolate dip!
This chocolate dip is essentially the same thing as that super cook crackle shell which you pour on ice cream and it sets before your eyes. For that reason, I recommend that you chill your cupcakes in the fridge before dipping in the chocolate. It’ll set beautifully and you’ll be flabbergasted by your own culinary prowess!
Want more cakes!?
Why not try whipping up these bad boys!