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.
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.
- 11 ounces chocolate chips or finely chopped
- 3 -4 tablespoons vegetable oil
- Combine chocolate and oil in a medium heat-proof bowl set over a saucepan of barely simmering water.
- 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.
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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)
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.