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Hi Hat Cupcakes!~ A Blog Tutorial

I’m so excited about today’s post because I have wanted to make hi-hat cupcakes ever since I saw them on the fabulous Bakerella’s site a few years ago!  Since then, I’ve seen many variations…and honestly, I don’t know what took me so long to give these a whirl myself!  They are SO MUCH FUN to make–and not only that, the look is fabulously unique & dramatic.  Nobody can resist a swirl of frosting dipped in chocolate!

Let me show you how we made them ~

For our cupcakes we simply used a Duncan Hines chocolate cake mix— but if you prefer a scratch chocolate recipe for cupcakes, here’s a link to our favorite.

Then, We whipped up a batch of SEVEN MINUTE FROSTING.  (This is a recipe that is prepared using the double boiler method.  You can see that my mixing bowl fits tightly over our pot of boiling water.)

Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

The frosting takes on a full, smooth texture as it mixes—once the stiff peaks form, you’ll know it’s ready!

Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

Using a piping bag fitted with a medium round tip (I used a Wilton 12), I injected each cupcake with our frosting.  This is just a matter of inserting the piping tip about halfway down and giving a quick squeeze of frosting (I usually pipe about 2-3 seconds worth! ;0) –This is a completely optional step but I love a surprise on the inside ;0)

Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

Using a very large round tip (I used an Ateco 806), I swirled my frosting nice and high.  These are hi-hats, not lo-hats, so don’t hold back! ;0)

Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

 

And here they are, sitting pretty!  Place your cupcakes on a cookie sheet, cake board, or whatever you have handy…and chill.  We chilled ours for about 15 minutes in the freezer before moving to the refrigerator for another 15.  Some methods chill in the freezer the entire time, others chill in the fridge the whole time, so we did a bit of both ;0) –The main point is that your icing needs to be cool &  firm up before dipping.

 

Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

 

As our cupcakes chilled, we prepared our chocolate!  You can find the details of the simple Chocolate Topping/Coating for hi-hats HERE!  If you’d rather not use the double boiler method for melting your chocolate, you can also microwave in 30 second increments.  Just make sure to stir as you go!

 

 

Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

 

After the chocolate had melted, we poured it into a more narrow, deep container for easier dipping.  A liquid measuring cup would work well for this too. You’ll want your chocolate nice and fluid…but not overly hot and runny.  To give you an idea, at the time of our dipping, our thermometer read 130F and that worked great.  (No need to buy a thermometer if you don’t have one… just judge by appearance.)

Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

We kept our tray of cupcakes in the refrigerator and pulled out just a few at a time to dip.  Simply flip, submerge the cupcake to the point where the frosting and cake meet, and pull straight back up.  Some of the excess will drip away as you lift your cupcake so you may want to hold it above the chocolate for a second or two.  Through all of this cupcake dipping, not one of my cupcakes lost it’s swirly frosted top.  Whew! ;0)  Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

Here they are, freshly dipped!  That gloss is going to take on more of a matte finish once chilled, but aren’t they beautiful?!  Although still very soft, the chocolate says right where it is supposed to, thanks to the chill of the frosting beneath.  Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

Hi-hats are best served chilled… this is what they look like fresh out of the refrigerator, but I found that the color deepened a bit as they sat.

Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

Here’s a shot of the inside, I just love the contrast of of the thin chocolate layer against the fluffy white frosting.  So pretty!

Hi-Hat Cupcakes Tutorial & Recipe~ MyCakeSchool.com

I used Wilton heart sprinkles as simple toppers, but the decorating & flavor options are endless!  I’m already daydreaming about more hi-hats ;0).

 

Hi-Hat Cupcakes! Tutorial by MyCakeSchool.com

I hope this tutorial has inspired you to give these a try.   Next time, I’m going to make minis…I think they would be adorable!

See you next time!

Seven Minute Frosting

Ingredients

  • 1 cup (236g) water
  • 1 1/2 cups (300g) sugar
  • 2 egg whites
  • 1/4 teaspoon cream of tartar or 2 teaspoons white corn syrup
  • Dash salt
  • 1/2 teaspoon (2g) Peppermint extract
  • Makes: 5 1/2 cups This will make a tall swirl on 12 cupcakes, double the recipe for 24 cupcakes
  • This frosting uses the double boiler method. Put all the ingredients except the peppermint in a mixing bowl. Using a handheld mixer, beat for 1 minute on low speed. Place the bowl over the top of a pot of barely simmering water, the water should not touch to bottom of the bowl. The bowl should also be a tight fit in the pot. Using the hand mixer, beat on very low speed for 3 minutes, this will give the sugar time to melt so the frosting will not have a grainy texture . Increase the mixer speed to high and beat another 4 minutes or until soft peaks form. Remove from the heat. At this point you can transfer to a stand mixer or continue beating with the handheld mixer. Add the Peppermint extract. Do a taste test, adding more Peppermint if you like.....the flavor does intensify over time. Continue beating on high until stiff peaks form.
  • OPTIONAL: To inject frosting into the center of the cupcake, fill a pastry bag that has been fitted with a 12 tip with 1 cup frosting (this will fill 12 cupcakes). Insert the piping tip into the cupcake, injecting the frosting into the center.
  • Transfer frosting to a large pastry bag with a 1/2 inch round tip. Pipe a spiral of frosting onto each cupcake. Leave about 1/2 inch space around the edge of the cupcakes, this will make for easier dipping. Refrigerate the cupcakes 45 to 60 minutes to firm up the frosting before dipping into the melted chocolate.

Directions

  • Makes: 5 1/2 cups This will make a tall swirl on 12 cupcakes, double the recipe for 24 cupcakes
  • This frosting uses the double boiler method. Put all the ingredients except the peppermint in a mixing bowl. Using a handheld mixer, beat for 1 minute on low speed. Place the bowl over the top of a pot of barely simmering water, the water should not touch to bottom of the bowl. The bowl should also be a tight fit in the pot. Using the hand mixer, beat on very low speed for 3 minutes, this will give the sugar time to melt so the frosting will not have a grainy texture . Increase the mixer speed to high and beat another 4 minutes or until soft peaks form. Remove from the heat. At this point you can transfer to a stand mixer or continue beating with the handheld mixer. Add the Peppermint extract. Do a taste test, adding more Peppermint if you like.....the flavor does intensify over time. Continue beating on high until stiff peaks form.
  • OPTIONAL: To inject frosting into the center of the cupcake, fill a pastry bag that has been fitted with a #12 tip with 1 cup frosting (this will fill 12 cupcakes). Insert the piping tip into the cupcake, injecting the frosting into the center.
  • Transfer frosting to a large pastry bag with a 1/2 inch round tip. Pipe a spiral of frosting onto each cupcake. Leave about 1/2 inch space around the edge of the cupcakes, this will make for easier dipping. Refrigerate the cupcakes 45 to 60 minutes to firm up the frosting before dipping into the melted chocolate.

 

CHOCOLATE TOPPING

16 ounces semisweet chocolate, finely chopped
4 Tablespoons canola or vegetable oil

Combine the chocolate and oil in a heatproof bowl over the top of a pan of barely simmering water. Once it has melted, transfer to a container that is tall and wide enough for the cupcake to fit into for dipping. Let the chocolate cool about 15 minutes. Testing with an instant read thermometer, our chocolate was at 120 degrees when we began dipping. We took the chilled cupcakes out of the refrigerator 3 at a time to dip. After dipping refrigerate again to firm up the chocolate. These cupcakes need to be served cold.

This covered 17 cupcakes……to dip 24 cupcakes use:

24 ounces semisweet chocolate
6 Tablespoons canola or vegetable oil

 

Hi Hat Cupcake Tutorial by MyCakeSchool.com

 

 

 

 

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Category: Blog Tutorials, Cakes and Cupcakes, Frostings and Glazes, Recipes, Slider
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