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.

Mardi Gras Hi-Hat Cupcakes

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. 

Ingredients

  • 11 ounces chocolate chips or finely chopped
  • 3 -4 tablespoons vegetable oil

Instructions

  • 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)

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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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. 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.

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