Mardi Gras Hi-Hat Cupcakes

filed under: Cakes on March 17, 2013

There is something so appealing about a Hi-Hat cupcake.  It brings me back to childhood summers when we would sit outside the icecream shop and desperately try to lick up the ice cream and it will melt down our arms.  Cherry dip was always my favorite, but I was always outnumbers by the chocolate lovers.

Mardi Gras Hi-Hat Cupcakes

You cant go wrong with a delectable yellow cupcake covered in sweet clouds of frosting and gently dipped in chocolate.  That first bite is transcendent  the second so satisfying.

I used a wonderful Yellow CupCake recipe and my favorite vanilla buttercream.  I seperated the buttercream into three bowls and tinted one purple, one green, and one yellow.  Using a plastic disposable pastry bag with about 2 inches cut off the top, pipe out concentric circles on your cupcake.  The bottom layer is the widest and layers should get smaller as you move up.

Place cupcakes (covered in frosting) in freezer for about 15 minutes.  Right before you are ready to dip cupcakes, remove from freezer.

Chocolate Coating
Prep Time
20 mins
Cook Time
23 hrs 58 mins
Total Time
18 mins
 

There is something so appealing about a Hi-Hat cupcake. It brings me back to childhood summers when we would sit outside the ice cream shop and desperately try to lick up the ice cream and it will melt down our arms. 

Course: Dessert
Cuisine: American
Keyword: Chocolate Coating
Servings: 12 cupcakes
Author: Amanda Rettke
Ingredients
  • 11 ounces chocolate chips or finely chopped
  • 3 -4 tablespoons vegetable oil
Instructions
  1. Combine chocolate and oil in a medium heat-proof bowl set over a saucepan of barely simmering water.
  2. Stir until melted and smooth. Transfer to small container with high sides (like a drinking glass, just make sure its wide enough to fit cupcake), and let cool about 15 minutes.

Holding cupcake by its base, gently dip it into chocolate and then remove.

Let as much excess chocolate drip off as possible, then set aside and let harden. (about 10 minutes)

Mardi Gras Hi-Hat Cupcakes

Allow cupcakes to “set”, or harden. If you want to use any sprinkles though, be sure to do that when the chocolate is still wet.

Did you like these? Be sure to check out my Neapolitan Hi-Hat Cupcakes and my Patriotic Hi-Hat Cupcakes!

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Comments

  • Stephanie R says:

    How do you keep the icing from falling off the cupcake into the dipping chocolate?

    • Amanda says:

      You pipe out the frosting and then freeze the cupcakes. Dip then directly out of the freezer! 🙂

  • Layla says:

    can i use wipped cream or chocolate ganache instead of butter cream???

    LOVE UR JOB *_*

    • Amanda says:

      Yes, you sure can!

      • laura passaretti says:

        OMG *_*

        LOVEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE

        Thanx <3

  • diana abney says:

    How do you get the different colors on the inside

  • Virginia says:

    For the chocolate coating, could one use another type of oil? I usually use coconut oil but I’m sure it makes a difference that it’s not liquid at room temp.

  • frances R arviso says:

    Would to know if I can have recipe to these cupcskes thank you

  • Chelsey P-Dawson says:

    Do you have to keep these refrigerated to keep the chocolate shell from melting?

    • Amanda says:

      Yes, that is recommended.

  • Kathy woodin says:

    Can you use ice cream cones in place of cupcake papers?

  • Anja Wolf says:

    We just looked at facebook, and a freind of mine published it, my kids went CRAZY, please sent the recepy to me, thank yuo so must

    Greatings Anja from Denmark

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