I remember the first time I made hi-hat cupcakes—I was covered in chocolate, frosting on my cheek, and absolutely grinning ear to ear.
It was a labor of love for my family, who swore they couldn’t tell the difference between my gluten-free version and the store-bought ones they used to love.
These cupcakes are proof that eating gluten-free doesn’t mean giving up on indulgent, bakery-style treats. Let’s make something both delicious and fun, and I promise, your taste buds (and Instagram followers) will thank you.
Tips and Variations
- Substitutions: Use honey instead of sugar in the frosting or dark chocolate for a less sweet shell.
- Dietary Variations: Swap regular milk with almond or oat milk.
- Flavors: Add a teaspoon of peppermint or orange extract to the frosting for a seasonal twist.
Serving Suggestions
Serve these cupcakes on a pretty platter with a dusting of powdered sugar around the base for a bakery vibe. Add colorful sprinkles on top of the chocolate before it hardens for a party-ready look.
Go ahead—get creative and enjoy every bite!

Gluten-Free Hi-Hat Cupcakes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Rich, moist gluten-free chocolate cupcakes topped with a fluffy marshmallow frosting, dipped in a crisp chocolate shell. Perfect for celebrations or just because you deserve a treat!
Ingredients
Make the cupcakes:
- Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla. Mix until smooth. Gradually whisk in the boiling water.
- Pour the batter evenly into the liners, filling each about ¾ full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
Prepare the frosting:
- In a heatproof bowl, combine egg whites, sugar, and cream of tartar. Place over a pot of simmering water (don’t let the bottom touch the water).
- Whisk constantly until the sugar dissolves and the mixture reaches 160°F.
- Transfer to a stand mixer. Beat on high speed until stiff, glossy peaks form (about 6–8 minutes). Add vanilla and mix briefly.
Frost the cupcakes:
- Spoon the frosting into a piping bag fitted with a large round tip. Pipe tall swirls onto the cooled cupcakes. Place in the freezer for 15 minutes to firm up.
Make the chocolate shell:
- Melt chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Let cool slightly.
Dip the cupcakes:
- Holding each cupcake by the base, carefully dip the frosting into the melted chocolate, ensuring full coverage. Let excess chocolate drip off. Place on a baking sheet to set.
Instructions
For the cupcakes:
- 1 ½ cups gluten-free all-purpose flour (Bob’s Red Mill 1-to-1 works great)
- ¾ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ½ cup whole milk or plant-based milk
- ⅓ cup neutral oil (like canola or melted coconut oil)
- 1 tsp vanilla extract
- ½ cup boiling water
For the marshmallow frosting:
- 3 large egg whites
- ¾ cup granulated sugar
- ¼ tsp cream of tartar
- 1 tsp vanilla extract
For the chocolate shell:
- 1 ½ cups semi-sweet chocolate chips
- 2 tbsp coconut oil
Notes
- Ensure your frosting is fully set before dipping to avoid melting disasters.
- Use high-quality chocolate for a glossy, crisp hi-hat finish.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg