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Close up of a Hi-Hat Cupcake cut in half, showing the fluffy swiss meringue buttercream filling
35Total Time
10Prep Time
25Bake Time
A challenge

Hi-Hat Cupcakes

Influencer recipe

3 Reviews

  • Vegan Recipes

About the bake

These Vegan Hi-Hat's aren't the only thing that'll be on a high once you whip these out at your next party. Lovingly created by Project Vegan Baking, his rich and gloriously plant-based cupcakes are topped with the fluffiest cloud-like swiss meringue buttercream, and dipped generously in a dark glossy chocolate coating. Once popped into the fridge to chill, these delicious vegan cupcakes have a distinctive 'crack' when biting into them - better go preheat your oven! 

*Once baked, these cupcakes store in an airtight container at room temperature for 1 week.

Want your cake plant based? We've got you, as Project Vegan Baking has plenty more yummy recipes up his sleeve. If you can't get enough of 'meringing' your bakes, then let us introduce you to your new favourite tart - Vegan Pineapple Meringue Tart, topped with a generous dollop of meringue. Or for something a little different which packs the same zest and flavour, our Citrus Gingerbread Cookies by Benjamina Ebuehi using Billington's sugar will get you serious biscuit barrel brownie points.

35Total Time
10Prep Time
25Bake Time
A challenge


  1. Step 1:

    Place 12 cupcake cases in the muffin tin and preheat the oven to 180C/356F.

  2. Step 2:

    Sieve together all the dry ingredients (flour, caster sugar, cocoa powder, espresso powder, bicarbonate of soda and salt) and mix until combined.

  3. Step 3:

    In a separate bowl, mix together all the wet ingredients (soy milk, cider vinegar, vegetable oil and vanilla paste).

  4. Step 4:

    Create a well in the dry ingredients and pour the wet in the centre. Quickly whisk them together until smooth. Make sure there are no flour lumps (but don’t overmix).

  5. Step 5:

    Scoop the mixture into the cupcake cases until they are 2/3rds full. Place the tray in the oven to bake for 20-25 minutes.

    Top Tip: Rotate your tray halfway through if the cupcakes are baking unevenly or start tilting.

  6. Step 6:

    Once they are baked, remove the tray from the oven and allow the cupcakes to cool for 10 minutes before placing them onto a wire rack to cool completely.

  7. Step 7:

    Swiss meringue buttercream:
    While you wait for the cupcakes to cool, prepare the buttercream.

  8. Step 8:

    Add the 150ml aquafaba into a pot on the stove with the caster sugar. Turn on a low-heat and reduce the liquid for 10 minutes, stirring occasionally.

  9. Step 9:

    After 10 minutes, pour this mixture into a bowl of stand mixer or a separate heatproof mixing bowl and leave to cool for 1 hour.

  10. Step 10:

    Once the mixture is cool, whisk on high for 10-15 minutes until silky and fluffy

  11. Step 11:

    Add the vegan butter to the meringue, one quarter at a time. Keep whisking, adding all the vegan butter until it’s fully incorporated.

  12. Step 12:

    Sieve the icing sugar into the buttercream and whisk until smooth. Finally add the vanilla and the pinch of salt.

  13. Step 13:

    Scoop this buttercream into a piping bag with a large circular piping nozzle. Pipe large blobs of Swiss meringue buttercream onto each cupcake.

  14. Step 14:

    Once all the cupcakes are iced, place them in an airtight container and place them in the fridge to chill for a couple hours (or in the freezer for 30 minutes).

  15. Step 15:

    Melt the 300g dark chocolate with the coconut oil in the microwave or using a bain-marie method. Pour the chocolate into a jam jar or small deep bowl.

  16. Step 16:

    Take the cupcakes out of the fridge and dip each of the cupcakes in the melted chocolate.

    Store in an airtight container at room temperature for up to 1 week.


  • For the cupcakes

    • 280g Allinson's Self-Raising White Flour
    • 300g Silver Spoon Caster Sugar
    • 40g Cocoa Powder
    • 1 tbsp Espresso powder
    • 1/2 tsp Bicarbonate of soda
    • 250ml Soy milk
    • 1 tbsp Apple cider vinegar
    • 100ml Vegetable Oil
    • 2 tsp Nielsen-Massey Vanilla Bean Paste
    • 1/2 tsp Salt
  • For the swiss meringue buttercream

    • 250g Vegan block butter (80% fat+)
    • 150ml Chickpea water (aquafaba)
    • 100g Silver Spoon Caster Sugar
    • 200g Silver Spoon Icing Sugar
    • 2 tsp Nielsen-Massey Vanilla Bean Paste
    •  Pinch of salt
  • For the glossy chocolate dip

    • 300g Dark chocolate (55% cocoa solids)
    • 1 tbsp Coconut oil


  • 12 hole cupcake tin
  • Piping bag
  • Plain nozzle

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