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. <
Chopped chocolate. A perfect way to start. I really liked this cupcake recipe. It’s great topless, too.
But even better with the frosting. I used a disposable pastry bag with an Ateco #807 tip. Basically one with a huge round opening.
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.
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?!
One bag of semi-sweet chocolate. I used the mini chips.
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…
A little more……
More…
Keep going…
I’m closing my eyes.
Now… take a deep breath and lift it out.
Holy cupcakes… it worked.
It totally completely worked.
And it’s beautiful.
Use a toothpick to touch up any spots at the base of the cupcake that may not have been covered… controlling your excitement…
And then go again.
And again…
And again.
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.
Mini hi hats anyone?
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.
I did too.
Oh my.
I’m still amazed.
Don’t be afraid to make some.
I guess you only showed photos of you dipping the cupcakes and did not give us the recipie. thanks
How can I get the recipe? Can’t find it. Love everything you do!
Can you use the hardshell stuff they make for ice cream? I wonder if it would be easier and less scary than the melted chocolate chips?
People don’t boo, but can I use a boxed cake mix?Ann
What the heck am I doing wrong? Every time I dip, the icing slips off. I’ve had them in the fridge for over an hour the icing is completely cool. Ugh!!! I watched Martha’s video about 10 times. I need these to work for poopemoji cupcakes. Everything else was wonderful though. Oy.
Love your reciep was wondering if you can use just butter frosting for it as to the icing in reciep don’t have much experience with candy thermometers and that technique thank you so much for sharing
I’m going to make these with a marshmallow frosting!!
I’m a little late to the excitement but these look friggin awesome. If I wanted to add a few sprinkles to the still wet chocolate after dipping you think they would hold up?
I think it would work well with homemade marshmallow as well and vegetable shortening in the chocolate instead of oil. Going to try and a bit of raspberry coulis piped into the cupcake first.
Looks to sweet
Hi, Angie! I love to bake too, and i am working on my baking blog/website. I just wanted to let you know that I also use another great blog is called Life, Love, and Sugar. Lindsey, the owner, has a great recipe for meringue- it is super easy and cooks the eggs so you are not eating raw egg whites- Yuck! Here is the link to the meringue recipe:
http://www.lifeloveandsugar.com/2017/03/29/lemon-meringue-cupcakes/
OMG! It looks so deliciousss! I feel that I NEED to eat them!
Look so good yum
OMG!!! They look AMAZING!! Gotta try these!
You need to make these recipes printable. I love your recipes but can’t print them out to make them.
Can you use icecream
Very nice & simply super
Please send recipe for hihatcupcakes made with 12 chocolate cupcakes premade.
What kind of frosting did you use?
I have a 40 minute ride. Will the chocolate melt?
Wow, This Cakes are so Delicious, Thanks for posting step by step method to make this cake. I also have posted some great recipes on my newly created blog, visit – http://healthypersons.com/food-recipes/
How was the puff part made of? The white merengue
These look amazing! Great job!
Where did you get the cupcake liners from? How did you get then not to lighten from being in the oven? Or looking greasy?
Pretty cool. look at my blueberry bread!
Can u use whipped marshmallow I stead of frosting? Look delish
Oh my god ????????????
I really clised my eyes when u dipping it … Too good ????????????????????????????
I wonder if a marshmallow topping/frosting would work. All I can think of is mallowmars yummmmm!
Yum!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I made these with peanut butter frosting..decadent and delicious
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!
Wow these look yummmmmmmmm- EEE
Not only for the kids !
WHAT KIND OF FROSTING DID YOU USED ?
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.
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?
Looks like a “sweety pie”. I so wished that the white was a soft marshmallow covered in chocolate. Yum yum yum.
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!
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.
How long in the freezer before dipping?
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…
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.
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.
Holy frosting, Batman!!! I was thinking I’d like to see these with MARSHMALLOW cream… wonder if that stuff freezes. Hmmmm.
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.
Your website… I can’t get over it… So amazing and perfect! Please tell me you have a bakery…
Keep up the good work :)!!
Reminds me of the soft serve at Dairy Queen……boy does Dairy Queen make me wish I was a kid again.
What icing did you use under the chocolate? <3
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.
‘
Have you tried making these with homemade mashmallow instead? I am wondering if it would work.
Mine were a total FAIL! :(
The frosting got squished when I dipped into the chocolate. Also, I couldn’t for the life of me get the frosting to the correct temperature which is probably while it didn’t work when I dipped in chocolate.
I can’t wait to try these yummies. what was the recipe for the frosting? DidI miss it??
Im thirteen…14 in 6 mothes…i cant wait to try and make these…ive done almost all the things youve posted on this website…but i think these will be the end of that! (: wish me luck <3
how do you EAT these things??!!!!! they’re to die for!
I can’t wait to try this one out! Thanks for the tutorial – I wouldn’t have dared tip the meringue into the melted chocolate without photographic evidence of some sort! :D
Just saw these on pinterest, I too have been terrified to make them! Could you use white chocolate as a coating? My husband doesn’t like chocolate. (I know, he’s strange!)
These cupcakes remind me of the ice cream cones dipped in chocolate……DELICIOUS
soh vc entende
I simply adore hi hat cupcakes . They are look so gorgeous and they are delicious to! Really great post with perfect directions!
Anna,
I followed the directions to a T. They came out beautiful UNTIL it came to coating them in chocolate, when I dipped it in the cooled chocolate, the frosting slid right off into the chocolate. What did I do wrong, any suggestions?
Thank you in advance
Sheryl
This are always a big hit with children and grown ups too! I bought the book about 6 or 7 years ago and I’m still using it, if you are afraid don’t be you will fall in love once you see your first meringue topped cupcake, the rest it’s easy! ;-)
may i have the recipe for the top thing on the cupcake i know it sounds goofy but idk what to call it :)
It looks like swirled ice cream on top of a cupcake dipped in chocolate:) yummy!!!! I shall try this!
Hi, these look amazing, I used my own cupcake recipe as my daughter is coeliac so everything has to b GF, but I used Martha Stewart’s recipe for the frosting, I followed it to the letter but my frosting would not thicken up it stayed the consistency of double cream, 3 times I’ve tried now, I’ve got it to the right temperature and used my electric hand mixer ( which is really really really hot now!!!) I’m desperate to make these for a cake sale at my daughters school on Friday. Any ideas what I’m doing wrong?
I just made these for my son’s class for his birthday. They were NOT that hard, just a bit time consuming. WELL WORTH IT!!! Delish! :)
I made these today and they turned out awesome! I separated the frosting and tinted it 4 separate colors so they felt a little more summery. Super cute and taste great!
Or The Ingredients For It
I Really Love These Cupcakes!:) I Was Wondering how do you make the whipcream or the thing on the top?
I’ve made these a few times! people love them, but last time I made them the chocolate cracked a few minutes after taking them out of the fridge. Any ideas why?
OMG! These cupcakes look ab-so-lutely fantastic! My friends will love you!
LOVE LOVE LOVE
can you use store bought frosting for this?
Beautifulll!!!
First of all thank you for all your recipe!! I’ve tries many and never desapointes by the result!! Actually you’re the best for me!! ;) I bought your book in France: ‘cake pops” that was the beginning of my cooking adiction”! Again Thanks!!
Well i tried to make the “HIT HAT cupcakes” and guess what? Not good at all… The cupcakes are all collapsing. I don’t know if it’s the false sweet and sour created by myself with “crème fraîche” and lemon juice? Also the color of the cake too clear.. Why? Can you help me i would like to try again.
This is what i used:
84g chocolate chopped, 130g of flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 110g unsalted butter, softened, 250g sugar, 2 large eggs, 1 teaspoon vanilla extract, 12cl créme fraîche.
Again thanks!
:)
I made these last month and they were soooo good!
I was super intimidated by the frosting, and I don’t have a hand mixer, so I had to find a recipe designed for a stand mixer – and it worked out perfectly. I think I could definitely make them again with much more confidence!
I totally want to make these at Christmas time dipped in white chocolate and with glittery sprinkles to look like trees covered in snow. Thank you for the inspiration!
I had to dip tons of soft serve ice cream cones when I used to work for Carvel…scariest part of the job!
7 minute frosting is a cake walk (haha pun ^_^) compared to that!
I have two words: Super, super,super,super extraoridinary.
I made these today and they were amazing!! Worth all the time that goes into that fluffy frosting!! will make them again for sure!
Yummy they look amazing! Have you ever tried making the ones with peanut butter icing??
They look amazing! Have you ever tried the ones with peanutbutter icing???
I’m…. d…d…DYING!! :)
omygosh YUM!
I love the idea, but I do not love frosting. Do you think you could do it by piping whipped cream instead?
I did the frosting and dipping! (The cupcakes were the easy part – box)
I followed the recipe that you posted but my frosting was more than 12min and the temp didn’t go higher than 130s, it happened the same with you!
I should say I would have wanted the frosting to be more stiff…hmmm I guess I will just keep practicing.
Either way the thing WAS SO TASTY!!!
LOVE THEM! Thank you!!
Can wait too do this cupcake. OMG they look soooooooooooo mummy.
I absolutely LOVE these (at least how they look) I’m HOPING my wife will help me make them! Thanks so much for the Wonderful idea :)
Whats the prize to those hi hat cupcake?
thanks for the excellent tutorial
thanks,Zana
Wow! How beautiful! I’m planning on making some myself… but i’m pretty nervous about the icing!! ;) wish me luck!
Love these….looking for something different for a bake sale. I’d REALLY love to know how you get such a clean cut when you show the inside. Also noticed the nice cut on your recent ganache covered cake…how’d you do that???? :-)
These look the BOMB!! I totally have to try them :)
What kind of frosting is on the hi hat cupcake? it looks Amazing!!
Beautiful!!
I´m gonna try them soon.. yummy yummy :D
I lik it!! tnkiu!!
I bet a magic shell made with chocolate and coconut oil would set up even faster! Wish I had the patience to make these puppies!!
This is a recipe I use which is similar.
http://www.armslist.com/?utm_source=c000015&utm_medium=plink&utm_campaign=p004340
OOOOOOOOOOOOH!!! cute and cuter! :D XD i’ve got cutenessaloseenabee fever
totaly cooooooooooool ^.*
Well I made them and no such luck! I started with the small but Im thinking I didnt whip the eggs whites stiff enough. Also, I put them in the fridge while I prepared the chocolate, perhaps the freezer would have made a difference.
I can say they taste delicious and Im doing a second run this weekend!
Where is the recipe? Cause i wanna make some
Oooh Bakerella! These look delicious! I want to try them with Butterscotch just like Retro Bakery does. My fav!
beautiful, amazing, vou fazer aqui no Brasil…
I had a version of these in Pella, Iowa. It was a Ding-Dong on steroids! Pure yumminess!!
i made these…and well the cupcakes felll so bad…i didnt oopen oven no extreme movements…it was insane. i wonder what i did wrong. I ended up filling the holes with the filling. it was insane.
I made the frosting for some chocolate fudge cupcakes w/ a peanut butter cup into each one. Oh…dear…SO epically delicious. I had a dozen friends tell me how amazing these were, THANK YOU for the recipe!!! I didn’t use the thermometer, and just kept going til I had those perfect peaks. I totally did a happy dance when my first one was dipped. I’m now looking for reasons to bake to make this again.
Theres remind me of those soft serve ice cream cones from the old fashion drive up burger joint when I was a kid. So cute!
I’m going to try these tomorrow. Does it help to have egg whites at room temperature before using them in the frosting?
I shocked her beautiful *-* but what is the recipe for the cream over the cake as to make his j’aimerer for birthday. I LOVE THE CAKE
Omg i just jizzed my pants!
Ok. Soo I thought they looked great with just the white frosting, but then you dipped them in chocolate! OMG. Im starving now! Delish!
i love these they are cute the cupcake then the wipcream then dipping them in melted hershey’s chocolate bars they look so so so so so so good from the inside
Can you use any other frosting? I don’t have time for the cooked. They’re sooooo pretty!!!
I tried the frosting, but run into some problems. How can you get the temp to 160 over a pan water? Is it farenite of celcius? Otherwise it was good to try.
How awesome! Got to try them!
just look @ the finishing maintained by the chocolate dip, like a metal plating
Oh…my…gosh…amazing!
Absolutely gorgeous! but can you give us the whole recipe??
I found this post on your site the other day….and I wasn’t able to stop thinking about them till I made them…lol! Thanks!
STUNNING!
I have been a long time fan of Bakerella. I recently had to make mini cupcakes of chocolate and vanilla for a party. I wanted something different and I remembered seeing this recipe on here. First, I need to say that the cupcake batter itself is amazing. The icing was fun to make. My only problem was with the coating. I felt like it was REALLY sweet. But, that can always be tweaked. I am happy to have hi-hats checked off of my baking list. Thank you!
Reminds me of those vanilla ice cream cones covered in ganache to build a wall of chocolate over the ice cream. Delicious!!!
Ha ha, I LOVE your commentary. Those look so amazingly yummers!!!! And I do love me some cupcakes.
Oh my gosh!!! These are AMAZING I have to try these!!!
Wow does look like vanilla ice cream covered in ganache on a cone. but it sounds complicated for a kid my age sooo…
They look like the soft serve ice cream cones we used to get at the dairy bar that were covered in chocolate! They look great)))
Que delícia, como tem pessoas na net com dons maravilhosos, parabéns!
I want to try it, I really do, but I am as scared as you were making them!
I tried these and I LOVE them! You should visit Baton Rouge, Louisiana!
Currently making these now. But are they supposed to be this light & airy (the cupcakes, not the frosting) its making me a bit nervous but I’ll update when I finish.
BTW, get well soon. You’ve insipred me to do so much, I only hope you have a fast & speedy recovery :)
I love seeing things like this! I never would of thought of this on my own.
It’s great! I’m not quite sure I’ll succeed in baking such tasty and wonderful looking cupcakes but I’ll try.
if you dont mind can you please tell me from where you got this amazing looking frosting or is just plain old heavy whiped creame??? oh! and for the chocolate chips can i use the normal hershes ones ? i would be realy glad and really happy if you answear my questions!!:)))
Um… they look like poop. :p
Shut the door! These are awesome. Look better than DQ dipped cones. Definitely want to try and hope the results are as good as yours!
Parabéns!!! Muito perfeito!! To com água na boca…
These look so amazing, they should be a staple in my house. I’ll see what I can do about that!
Just LOVE your stuff!! Are you going to be in Toronto any time soon?
Yummy!!!!!!!!!!!!!
::sigh:: I don’t know what I did wrong. I followed it to the letter. My tops popped completely off and into the chocolate. Total disaster. : (
i am going to make a smores version of these with marshmallow butter cream and spiced cake
gourgeous cupcackes im impressed
This is great! But did you ever think about putting different flavors of frosting on the inside? Like vanilla, chocolate, strawberry and others?
Oh wow, imagine using white chocolate and tinting it with neon or pastel colors for the dipping I bet if done well it would be awesome.
I would love to see this done after baking the cupcakes in ice cream cones!
These look yummy, it made me want to crave for cupcakes. I suggest adding sprinkles to give it a much more colorful look.
nterested tp hear that you had problems with your thermometer, I have ruined a couple of recipes by waiting for the thermometer to say the temperature was OK. If I had trusted my own judgement I would have saved both recipes! Replica Franck Muller Casablanca
These cup cakes were quite tempting, but in the UK we use grams and liters, so I changed the recipe with these rather handy, and free, converters:
http://www.sooeet.com/cooking/cooking-weight-volume.php
http://www.sooeet.com/cooking/butter-conversions.php
* Batter
67 g unsweetened choco, chopd
100 g all-purpose flour
2 g baking powder
2 g baking soda
1.25 g salt
115 g unsalted butter, soft
240 g sugar
2 large eggs
5 ml vanilla extract
60 g sour cream
120 ml water
* Frosting
335 g cups sugar
3 large egg whites
1.25 ml cream of tartar
5 ml vanilla extract
2.5 ml almond extract
60 ml water
* Coating
360 g chopd semisweet choco
45 ml veg oil
Very tasty indeed.
Thank you Bakerella!
OMG amazing is this like my 3rd comments saying that? :)
FYI – after reading through all the comments and going back to Martha’s site she has posted a revised recipe with video. Going to give it a try this weekend wish me luck
http://www.marthastewart.com/337710/hi-hat-cupcakes