CHOCOLATE-COVERED RASPBERRY HI-HAT CUPCAKES {gluten, nut & soy free}

Making these chocolate-covered raspberry hi-hat cupcakes is like creating art. A thin, gently crunchy dark chocolate shell covers a fluffy cloud that is the raspberry-flavoured marshmallow meringue, and moist gluten free chocolate cupcakes complete what is essentially a piece of cupcake heaven.

Chocolate-covered raspberry hi-hat cupcake with a partially unwrapped cupcake liner in the foreground. More hi-hat gluten free chocolate cupcakes and frozen raspberries are in the background.

You know those days when everything that could go wrong does go wrong? When an important e-mail ends up in the junk folder, a request is denied and a friend is feeling poorly in a really scary way? Yeah, it’s been one of those days. 

I don’t deal well with days like that. I don’t deal well with stress in general. I bet I’m not the only one – more like one among many. Writing helps. Putting thoughts to paper, just getting it all out of your system. Baking, too. Being productive in that most delicious of ways. And breathing. Important, that one. Breathe in. Breathe out. Listen to a song that reminds you that what’s happened… happened and it’s not the end of the world. Breathe.

And it’s really really not the end of the world. I know it may sometimes feel like that… but it really isn’t. Just breathe. We’re okay.

And if your heart is still fluttering for all the wrong reasons… pop into the kitchen and dip some cupcakes into chocolate. It’ll help, you’ll see. Chocolate makes everything better.

Chocolate-covered raspberry hi-hat cupcakes arranged in an antique baking tin. More hi-hat chocolate gluten free cupcakes and frozen raspberries in the background.

Hi-hat cupcakes are an ingenious thing. They come in many different variations, but I went with a twist on the most commonly encountered theme: chocolate cupcakes topped with marshmallow-like Swiss meringue frosting, which is then dipped into luscious dark chocolate. Only I went a step further by flavouring the Swiss meringue with a raspberry reduction, which gives it the most pretty light pink colour.

Can we all agree that the raspberry-chocolate flavour combo is spectacular? Yeah?

Chocolate-covered raspberry hi-hat cupcake cut into half, showing both the chocolate cupcake interior and the cross-section of the frosting: the fluffy, light pink Swiss meringue and the thin dark chocolate shell.

But it’s not just the flavours that have me in love with these hi-hat cupcakes. It’s their texture. When you bite into them, you first encounter the thin, gently crunchy dark chocolate shell, which gives way to the fluffy cloud that is the raspberry-flavoured marshmallow meringue. And then, at the end, you come to the flavourful, moist (gluten free, obviously) chocolate cupcake… Heaven.

And making them, piping the fluffy pink frosting onto the cupcakes, dipping them into dark chocolate, watching the excess chocolate drip away… and then staring at the dark chocolate as it slowly goes from shiny to matte as it firms up… it’s like watching art being created.

Chocolate-covered raspberry hi-hat cupcake in a white cupcake liner in the foreground. More hi-hat gluten free chocolate cupcakes and frozen raspberries are in the background.

I hope your everything-went-wrong-days are few and far between. But when they happen, and they inevitably will, just remember to breathe, put on some music, and go make some chocolate-covered hi-hat cupcakes.

Chocolate-covered raspberry hi-hat cupcake without a cupcake liner in the foreground. More hi-hat gluten free chocolate cupcakes and frozen raspberries are in the background.

Chocolate-Covered Raspberry Hi-Hat Cupcakes (Gluten Free)

Making these chocolate-covered raspberry hi-hat cupcakes is like creating art. A thin, gently crunchy dark chocolate shell covers a fluffy cloud that is the raspberry-flavoured marshmallow meringue, and moist gluten free chocolate cupcakes complete what is essentially a piece of cupcake heaven.

Course Dessert
Cuisine Gluten Free
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 50 minutes
Servings 12 hi-hat cupcakes
Author Kat | The Loopy Whisk

Ingredients

For gluten free chocolate cupcakes:

  • 2 sticks (226 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 3 eggs
  • 2 cups (250 g) gluten free flour
  • 1/4 cup (30 g) cocoa powder
  • pinch of salt
  • 1/2 tsp xanthan gum
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp instant coffee, dissolved in 5 tbsp hot milk, then cooled

For raspberry Swiss meringue:

  • 3 cups (360 g) frozen raspberries
  • 6 egg whites
  • 1 cup (200 g) granulated sugar
  • 1/2 tsp cream of tartar

For dark chocolate shell:

  • 7 oz (200 g) dark chocolate with 70%+ cocoa solids
  • 1 tbsp coconut oil

Instructions

For gluten free chocolate cupcakes:

  1. Pre-heat the oven to 355ºF (180ºC) and line a 12-hole cupcake tin with cupcake liners.

    If you're worried about your cupcakes sticking to their liners, brush the insides of the cupcake liners with some vegetable oil or melted coconut oil.

  2. In a bowl, cream together the softened unsalted butter and granulated sugar.

  3. Add the eggs, one at a time, mixing well after each addition.

  4. Sift together the gluten free flour, cocoa powder, salt, xanthan gum, baking powder and baking soda, and add them to the butter+sugar+egg mixture. Mix well until there are no flour clumps.

  5. Add the instant coffee + milk mixture, and stir well until you get a smooth cupcake batter.

  6. Using a spoon or ice cream scoop, transfer the cupcake batter into the cupcake liners so that each liner is ~2/3 - 3/4 full.

  7. Bake in the pre-heated oven at 355ºF (180ºC) for 20 - 22 minutes until an inserted toothpick comes out clean and the cupcakes feel springy to the touch.

  8. Allow to cool.

For raspberry Swiss meringue:

  1. To make the raspberry reduction:

    In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.

    Pass the raspberry mixture through a sieve to remove the seeds and skin.

    Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 4 tbsp.

    Allow to cool.

  2. Mix the egg whites, granulated sugar and cream of tartar in a heat-proof bowl, and set the bowl above a pot of simmering water.

  3. Heat the meringue mixture with constant stirring until it reaches 150ºF (65ºC) and the sugar has melted.

    Heating the egg whites to this temperature makes them safe for eating.

  4. Transfer the heated meringue mixture into a stand mixer (or use a hand mixer) and whisk the mixture for 5 - 7 minutes, until it reaches room temperature and forms glossy peaks. Do not over-whisk as you can lose some of the fluffiness.

  5. Add the cooled raspberry reduction and mix briefly until you get a fluffy frosting with an even light pink colour.

Assembling the cupcakes:

  1. Using a piping bag and a big round nozzle, pipe the raspberry Swiss meringue on top of the cooled chocolate cupcakes.

  2. Freeze the cupcakes for 15 - 20 minutes. In the mean time, melt the dark chocolate together with coconut oil, and transfer the melted chocolate into a mug.

    The mug should be deep enough so that you can dip all of the frosting into the melted chocolate at once. Note also that 7 oz (200 g) chocolate is more than you'll actually need (you'll have plenty left over), but you need that amount to be able to dip the cupcakes properly.

  3. Dip the frosting part of the chilled cupcakes into the melted chocolate, allow any excess to drip away and allow the chocolate to set.

  4. Enjoy!

Storage:

  1. The chocolate-covered raspberry hi-hat cupcakes keep well in a closed container in a cool dry place (even a fridge!) for 3 - 4 days.

Looking for more cupcake awesomeness? You’re definitely in the right place!

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Chocolate-Covered Raspberry Hi-Hat Cupcakes {gluten, nut & soy free} - Making these chocolate-covered raspberry hi-hat cupcakes is like creating art. A thin, gently crunchy dark chocolate shell covers fluffy raspberry-flavoured marshmallow meringue, and moist gluten free chocolate cupcakes complete what is essentially a piece of cupcake heaven. Gluten free cupcakes. Swiss meringue. Gluten free dessert. Easy dessert recipes. Easy cupcake recipes. #glutenfree #dessert #cupcakes #chocolate Chocolate-Covered Raspberry Hi-Hat Cupcakes {gluten, nut & soy free} - Making these chocolate-covered raspberry hi-hat cupcakes is like creating art. A thin, gently crunchy dark chocolate shell covers fluffy raspberry-flavoured marshmallow meringue, and moist gluten free chocolate cupcakes complete what is essentially a piece of cupcake heaven. Gluten free cupcakes. Swiss meringue. Gluten free dessert. Easy dessert recipes. Easy cupcake recipes. #glutenfree #dessert #cupcakes #chocolate

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