Description
Create festive Candy Corn Hi-Hat Cupcakes, a perfect Halloween treat. These feature fluffy vanilla cupcakes topped with marshmallow swirls and dipped in colorful candy melts to resemble candy corn.
Ingredients
Scale
- For the Cupcakes:
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter (2 sticks), softened
- 2 cups sugar
- 4 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- For the Marshmallow Topping:
- 1 1/2 cups water
- 1 cup sugar
- 1/2 cup meringue powder
- For the Candy Coating:
- 1 bag yellow candy melts
- 1 bag orange candy melts
- 1/2 bag white candy melts
- 3 tablespoons Crisco
Instructions
- Preheat oven to 350°F and line two mini cupcake pans with liners.
- Whisk flour, baking powder, and salt in a bowl and set aside.
- Beat butter until fluffy (3 minutes), then add sugar until combined.
- Add eggs one at a time, then blend in vanilla.
- Alternate adding flour mixture and milk until combined.
- Transfer batter to a piping bag and fill liners 3/4 full.
- Bake 10–15 minutes or until a knife inserted comes out clean.
- Cool completely.
- Boil water, stir in sugar until dissolved, then let cool.
- Add meringue powder and whip 10–15 minutes until stiff peaks form.
- Pipe tall swirls on cooled cupcakes and freeze for at least 4 hours.
- Melt yellow candy melts with 1 tbsp Crisco; dip cupcakes fully, let set in fridge.
- Melt orange candy melts; dip cupcakes 3/4 of the way, refrigerate.
- Melt white candy melts; dip tips of cupcakes, chill 15 minutes.
- Serve chilled and enjoy your Candy Corn Hi-Hat Cupcakes!
Notes
- Freeze cupcakes long enough so frosting doesn’t melt when dipping.
- Work in small batches for clean candy corn color layers.
- Swap colors to match any holiday theme (red & green for Christmas, pink & red for Valentine’s Day).
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 24g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg