**Ingredients:**
**For the Cupcakes:**
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup cherry preserves
**For the High Hat Frosting:**
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
**For the Chocolate Coating:**
- 8 oz bittersweet chocolate, chopped
- 2 tablespoons vegetable oil
**Directions:**
1. **Prepare the Cupcakes:**
1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
5. Gently fold in the cherry preserves. Divide the batter evenly among the cupcake liners.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
2. **Make the High Hat Frosting:**
1. In a heatproof bowl, combine the egg whites, granulated sugar, and cream of tartar. Place the bowl over a pot of simmering water and whisk constantly until the sugar dissolves and the mixture reaches 160°F (70°C).
2. Transfer the mixture to a stand mixer and beat on high speed until stiff peaks form and the mixture becomes glossy. Add the vanilla extract and beat until fully incorporated.
3. Pipe the frosting onto the cooled cupcakes, creating a high hat shape. Place the cupcakes in the freezer for 15 minutes to firm up the frosting.
3. **Prepare the Chocolate Coating:**
1. In a heatproof bowl, melt the chopped bittersweet chocolate and vegetable oil over simmering water, stirring until smooth.
2. Dip the frosted cupcakes into the melted chocolate, allowing any excess to drip off. Place the cupcakes on a baking sheet and refrigerate until the chocolate coating sets.
Enjoy these beautiful and delicious High Hat Chocolate Cherry Cream Cupcakes, perfect for any special occasion!
**Prep Time:** 30 minutes
**Cooking Time:** 20 minutes
**Total Time:** 50 minutes
**Calories per serving:** 320 kcal
**Servings:** 12 cupcakes