Sunday, September 19, 2010

Hi Hat Cupcakes

I did it. I finally made them. Hi Hat Cupcakes have consumed my cupcake thoughts since I first saw their tall chocolate dipped tops online after I started blogging. But, I have to tell you, I’ve been nervous to make them. They scare me. I knew for sure I would screw them up and end up with a melted mess.

But this weekend, I tried them. Mainly because I tasted my very first one a couple of weeks ago. Seeing them in person fueled my fascination.

So I decided to use the only recipe I remembered seeing. It’s from Martha Stewart.com and it did not disappoint.

> Update: I just realized this recipe is also from the book, Cupcakes! by Elinor Klivas - Confused it with Martha’s Cupcake book in her online description. Why I don’t have this one already, I don’t know. <

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Chopped chocolate. A perfect way to start. I really liked this cupcake recipe. It’s great topless, too.

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But even better with the frosting. I used a disposable pastry bag with an Ateco #807 tip. Basically one with a huge round opening.

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If I had paid attention to the directions beforehand I don’t know if I would have been as eager to get started.

12 minutes later and a candy thermometer in check to make sure the frosting formed stiff peaks at the right temperature. Yikes.

Actually, it never made it to just the right temp, but after 12 minutes… I was over holding the hand mixer.

So I took a leap of faith it would work and piped it on the cupcakes… as tall as I could get it.

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The cupcakes went in the freezer while I prepared for the scary part. The dipping. You’d think this part would be smooth sailing. But I was skeptical. I mean look at all that thick white frosting. It’s definitely going to melt when I cover it in chocolate. Melted heavy chocolate. Right?!

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One bag of semi-sweet chocolate. I used the mini chips.

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And melted them in the microwave with three tablespoons of vegetable oil.

Tasty.

Melt them on medium-low in 30 second intervals and stir in between until melted and smooth.

Then wait a few minutes to make sure the chocolate isn’t hot.

Now, take a deep breath and grab one of the cupcakes from the freezer.

Turn it upside down and slowly submerge the entire top in melted chocolate.

Okay, here goes…

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A little more……

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More…

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Keep going…

I’m closing my eyes.

Now… take a deep breath and lift it out.

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Holy cupcakes… it worked.

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It totally completely worked.

And it’s beautiful.

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Use a toothpick to touch up any spots at the base of the cupcake that may not have been covered… controlling your excitement…

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And then go again.

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And again…

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And again.

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We’re having fun now.

If you use a small, deep bowl, it will make the dipping easier. The one I used was a cup leftover from Easter egg decorating.

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Mini hi hats anyone?

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Aside from the obvious first impression *wink wink*… these are amazing.

Place the dipped cupcakes in the freezer for a few minutes to let the chocolate harden and then refrigerate until ready to eat.

You want to see inside don’t you.

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I did too.

Oh my.

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I’m still amazed.

hihats

Don’t be afraid to make some.

501
jocelyn said...

Hello,

I tried twice today to stiffen my egg whites and both times were wrong. The first time they never got close. I think it may have been because I used cold whites? The second time they were better but only to a marshmallowy, runny texture. Any suggestions? LOVE your beautiful website.

January 20, 2013 04:51 PM
502
Kaitlin Marks said...

What icing did you use under the chocolate? <3

January 30, 2013 05:34 PM
503
Lantana said...

Reminds me of the soft serve at Dairy Queen……boy does Dairy Queen make me wish I was a kid again.

February 5, 2013 12:39 AM
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Taylor said...

Your website… I can’t get over it… So amazing and perfect! Please tell me you have a bakery…

Keep up the good work :)!!

February 6, 2013 04:32 PM
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Maureen Tesoro said...

I made these today but I think I messed up on the frosting it is fluffy and look perfect but it has a gritty sugar texture not as smooth My first thought is I over heated it? Would love to hear any feed back. They still were a big hit for my son’s B-day. Thanks for sharing with beautiful pictures.

February 20, 2013 12:28 AM
506
Carolyn said...

Holy frosting, Batman!!! I was thinking I’d like to see these with MARSHMALLOW cream… wonder if that stuff freezes. Hmmmm.

March 6, 2013 09:41 PM
507
Peggy Thomas said...

OMG, I made these last night! These were the best tasting cupcakes that I have ever tasted. They look sweet, but really aren’t. My dad loves his sweets and he ate four of them for dessert last night. These are so good, it may be better than date night, lol!

What is the shelf life one these with that cream filling? I noticed having them in the fridge they are starting to get a little soft.

April 18, 2013 06:29 PM
508
Peggy Thomas said...

Maureen, could be that there were sugar particles on the pan that didn’t melt when mixing. Then when scraped down they were still not melted when piped. This is almost like a marshmallow recipe that I use to make but without the gelatin to make it marshmallow. I will be making these again today for my kids who just came home.

April 20, 2013 11:20 AM
509
dorraine said...

Love this… but just realized that they showed how to do this this on Divinity Channel in Spain in their new programs Cup cakes MAnaics .. the very least they could of credited it to you…

April 28, 2013 05:51 AM
510
Barbara Krost said...

How long in the freezer before dipping?

June 21, 2013 05:27 PM
511
Dennis Weaver said...

Looks great and yummy. You should really wait 15 min or so after dipping then before putting them in the fridge or freezer. chocolate is weird about that and has memory. basically it doesn’t set as well as it should.

June 28, 2013 07:07 AM
512
Samoelle said...

To tell you the truth: don’t take it bad but at first sight it looks like little sweety poos. that’s cute and amazing and i just Wonder how the cream doesn’t fall because of the chocolate’s weight. I ‘ll try to do it. i guess my guests reaction when they will crunch the chocolate: between suprised and delighted.

Good Idea!

July 3, 2013 08:20 AM
513
Anonymous said...

Looks like a “sweety pie”. I so wished that the white was a soft marshmallow covered in chocolate. Yum yum yum.

July 3, 2013 04:32 PM
514
Alanna said...

I always find that putting my cupcakes in the fridge is the kiss of death – it always dries them out. Do you find that happens with these cupcakes?

July 19, 2013 05:59 PM
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Leah said...

Here is the secret to making them professionally and more easily:

Remove baked cupcakes from papers or bake without papers.

Turn upside down.

Prepare uncooked buttercream icing, and super-beat it to aerate it a lot.

Pipe the icing on top of what was the bottom of the cupcake.

Freeze.

Place on cake cooling rack, with a pan below it to catch drips — to be re-used. Pour melted chocolate or chocolate fondant over them.

When dry, place in pretty cupcake papers to serve!

:-) Compliments of my former bakery in Florida, Leah’s Bake Shoppe Plus

PS: One of my favorite cakes from Zomick’s Bakery is a small chocolate tube cake made with 4 of these swirls, and coated with chocolate fondant.

July 23, 2013 04:14 PM
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peggy said...

WHAT KIND OF FROSTING DID YOU USED ?

September 5, 2013 02:04 AM
517
corinne said...

Not only for the kids !

October 16, 2013 07:17 AM
518
Lee said...

Wow these look yummmmmmmmm- EEE

October 26, 2013 05:27 PM
519
Diana said...

I’ve made these from the ‘cupcakes’ book as well but I found that it was difficult to get the marshmallow fluff perfectly smooth. It was a tiny bit gritty. Do you have any suggestions on how to get it perfectly smooth? Thanks!

November 6, 2013 12:18 PM
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Anne said...

I made these with peanut butter frosting..decadent and delicious

February 26, 2014 09:22 PM
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Lydia said...

Yum!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

March 28, 2014 03:54 PM
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