Chocolate Shell Recipe for Hi-Hat Cupcakes!

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The chocolate shell is the star of any fantastic hi hat cupcake recipe!

In case you're not familiar with hi hat cupcakes, they are swirled nice and tall with frosting, chilled, and then dipped upside down into a small but deep container of chocolate, enveloping the frosting entirely. Amazing!


Chocolate Shell Coating Recipe by! Step by Step Recipe and Tutorial!


I just love the drama that this chocolate coating brings, not to mention the added decadence! You will love how easily this simple two-ingredient chocolate shell recipe comes together. Let the dipping begin!

Simply chop up 10 oz of semi-sweet chocolate.. (We used Baker's Semi-sweet chocolate. We had a better outcome with this than with chocolate chips. When we used chips, the "shell" that was created pulled off in one piece when bitten into or sliced.)

Chocolate Shell Coating for Hi Hat Cupcakes! Recipe by!

 Microwave the chocolate + 3 teaspoons of vegetable oil until melted and smooth.
Make a delicious Chocolate Shell Coating for Hi Hat Cupcakes! easy recipe and tutorial!
Now it's dipping time! Here I'm dipping a chilled cupcake that was swirled with our Fluffy White Frosting.
Find more information about Hi Hat Cupcakes as well as a free Hi Hat video tutorial here! How to Make Hi Hat Cupcakes!
The perfect Chocolate Shell Coating for Hi Hat Cupcakes! recipe and tutorial!


After slicing...

Delicious Hi hat Cupcake featuring fluffy white frosting and a delicious chocolate shell! Free tutorial by

The chocolate shell takes about 15 minutes to set firm, or you can chill in the refrigerator. The sheen of the chocolate will be lost after chilling, but the cupcakes will still look fabulous!




Chocolate Shell Recipe for Hi-Hat Cupcakes!

Beautiful hi hat cupcake tutorial by! Featuring fluffy white frosting with a chocolate shell coating. Free cupcake video!

Simple, delicious chocolate shell for hi hat cupcakes!


  • 10 ounces (282g) semi-sweet chocolate - finely chopped so it will melt more easily. We used Baker's Semi-Sweet Baking Chocolate Bars. (3 bars)
  • 3 teaspoons vegetable oil


Combine the chopped chocolate and oil in a microwave safe bowl and microwave at 20 second intervals, stirring after each until the chocolate is melted. Do not overheat, when there are only a few pieces of unmelted chocolate, let it sit for a minute or two and stir and it should be melted and smooth. 

Pour the melted chocolate in a narrow container, such as a cup to dip the *COLD cupcakes. The melted chocolate should be warm but not hot so as not to melt the frosting.

After dipping, let the cupcakes sit for a few minutes to firm up. They can be refrigerated in a covered container for 2 days (we have not tested beyond that).

* Cupcakes frosted with Fluffy White Frosting or any frosting should be placed in the freezer for 20 minutes or refrigerator for 1 hour before dipping to prevent the frosting from falling off when dipped into the warm chocolate.



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  1. To alleviate the issue Pat Macri had, put a dollop of icing on the cupcake first and smoosh it in. It sounds like the icing didn't adhere to the cake, so by putting a little icing in first will act like "glue for what you pipe on. Yes it's a late response :)