Jul 14 2026
Restaurants›OBO' Italian Table & Bar›High Hat Cupcake Recipe

High Hat Cupcake Recipe

Inspired by OBO' Italian Table & Bar
Time1h 30m
Serves12

Make High Hat Cupcake Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cupcake Base

Meringue Frosting

Chocolate Ganache

Method

Cupcake Base

  1. 1

    Preheat the oven

    Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners.

  2. 2

    Combine dry ingredients

    In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and cocoa powder until well combined.

  3. 3

    Mix wet ingredients

    In another bowl, mix the eggs, milk, vegetable oil, and vanilla extract until smooth.

  4. 4

    Combine mixtures

    Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.

  5. 5

    Fill cupcake liners

    Scoop the cupcake batter into the prepared cupcake liners, filling each about 2/3 full.

  6. 6

    Bake

    Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

  7. 7

    Cool

    Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Meringue Frosting

  1. 8

    Whip egg whites

    In a clean mixing bowl, beat the egg whites on medium speed until foamy.

  2. 9

    Add cream of tartar

    Add the cream of tartar and continue to beat until soft peaks form.

  3. 10

    Add sugar gradually

    Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat until stiff peaks form and the mixture is glossy.

  4. 11

    Finish with vanilla

    Beat in the vanilla extract until fully combined. The meringue should be thick and glossy.

  5. 12

    Pipe on cupcakes

    Using a piping bag, pipe the meringue frosting onto the cooled cupcakes, creating tall peaks.

Chocolate Ganache

  1. 13

    Heat cream

    In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

  2. 14

    Pour over chocolate

    Place the semi-sweet chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for 2 minutes.

  3. 15

    Stir until smooth

    Stir the chocolate and cream together until smooth and fully combined.

  4. 16

    Drizzle ganache

    Allow the ganache to cool slightly before drizzling it over the piped meringue frosting on the cupcakes.

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