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Hi Hat Cupcakes!~ A Blog and Free Video Tutorial

February 22, 2017 By Melissa D. 42 Comments

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Today, I’m going to demonstrate how to make beautiful, dramatic Hi Hat Cupcakes!

These delicious cupcakes are swirled high with a cloud-like Seven Minute Frosting, and dipped into a Rich Chocolate Coating for a finish that looks as amazing as it tastes! Oh the deliciousness!

 

 


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Learn how to make hi hat cupcakes in this MyCakeSchool.com free cupcake video tutorial!

 

 

*We have refreshed our former hi hat cupcake post with a few tweaks to our recipes as well as a quick video tutorial on the method. Enjoy!


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How to Make Hi Hat Cupcakes

First, let’s talk chocolate cupcakes! If you are looking for a fantastic scratch chocolate cupcake recipe, we LOVE this one: Classic Chocolate Cupcakes. If you prefer to work with a doctored cake mix, here’s a great one for cupcakes: Chocolate Cake {Doctored Cake Mix}. 

Next, we whipped up a batch of our Seven Minute Frosting.  This billowy white frosting tastes like marshmallows and is wonderfully light and airy, making it perfect for the signature swirl of hi hats!

As we demonstrate in our video tutorial, the method for the Fluffy White Frosting is a bit different than the traditional seven minute frosting recipe (no double boiler, yay!) but the final outcome is just like the traditional seven minute frosting that we all know and love!

 

Hi Hat Cupcake step by step tutorial and video! MyCakeSchool.com.

 

A Quick Lesson on How to Fill a Cupcake

(Optional) Using a piping bag fitted with a medium round tip (I used a Wilton 12), I injected each cupcake with our Fluffy White Frosting.  

Injecting the filling is just a matter of inserting the piping tip about halfway down into the cupcake and giving a quick squeeze of frosting (I usually pipe about 2-3 seconds worth! This is a completely optional step but I love a surprise on the inside)!

 

Hi Hat Cupcake Tutorial! Free step by step cupcake tutorial and cupcake video by MyCakeSchool.com!

Using a round piping tip (I used a large Ateco 806 in these photos), I swirled my frosting nice and high.  If you don’t have an 806, a tip 12 works too! (I used a tip 12 in my video). These are hi-hats, not lo-hats, so don’t hold back!

 

How to Make Hi Hat Cupcakes! Free Cupcake Tutorial by 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 our cupcakes for about an hour in the refrigerator. Twenty minutes in the freezer would be fine also. You just want to have them nice and chilled before dipping!

Look at these pretty cupcake swirls! I just love fluffy frosting!

Hi Hat Cupcake Tutorial by MyCakeSchool.com! Free cupcake video!

 

As our cupcakes chilled, we prepared our chocolate by melting 10 oz semi-sweet chocolate in the microwave. We then mixed in three teaspoons of vegetable oil.  You can find the details of the simple Chocolate Topping/Coating for hi-hats HERE!

 

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.

 

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!

Learn how to make Hi Hat Cupcakes with fluffy white frosting and a chocolate shell coating in this free My Cake School blog and video tutorial!

 

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 stays right where it is supposed to, thanks to the chill of the frosting beneath.  

Hi Hat Cupcakes Tutorial by MyCakeSchool.com! Featuring fluffy white frosting and a chocolate shell coating! Free cupcake video by MyCakeSchool.com.

 

Hi-hats are best served chilled… this is what they look like fresh out of the refrigerator. You can see that the lose some of their sheen and take on more of a matte finish. Still beautiful!

 

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

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 Cupcake Tutorial by MyCakeSchool.com! Free cupcake tutorial and video tutorial! My Cake School.

 

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

Hi Hat Cupcake Tutorial by MyCakeSchool.com! Featuring fluffy white frosting and a delicious chocolate shell! Free cupcake video!

 


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!

 

Beautiful Hi Hat Cupcakes Tutorial by MyCakeSchool.com! Delicious fluffy white frosting with a chocolate shell! Free cupcake video tutorial!

 

 
Alternate video format:

 
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Related posts:

  1. Yellow Cake {A Scratch Recipe}
  2. Marble Cake {A Scratch Recipe}
  3. Chocolate Candy Cane Cake with Striped Filling!- Free Video
  4. Ganache Drip Recipe
  5. Pumpkin Spice Cake~Doctored Cake Mix

Filed Under: Blog Tutorials, Cakes and Cupcakes, Cupcake, Cake Pop, etc. Methods, Free Video Tutorials, Frostings and Glazes, Recipes Tagged With: Hi Hat Cupcake Tutorial, Hi Hat Cupcakes

« Geode Heart Cake- A Cake Decorating Video Tutorial
Classic Chocolate Cupcake Recipe from Scratch »

Comments

  1. Melissa Diamond September 17, 2014 at 9:17 pm

    Hi Doreen–these are regular sized cupcakes but I’d like to try minis sometime too! Glad that you are planning to try them!

    Reply
  2. Spooky_789 September 17, 2014 at 11:41 pm

    I was just talking about hi-hat cupcakes yesterday with a co-worker. One of these days I need to make these.

    Reply
  3. Melissa Diamond September 17, 2014 at 11:57 pm

    It’s a sign, Spooky! You must make them ;0) They really are a lot of fun!

    Reply
  4. Linda Renaud September 18, 2014 at 2:55 pm

    Melissa, these cupcakes are adorable and they look so delicious!

    Reply
  5. MsGF September 19, 2014 at 9:01 am

    I’ve always wanted to try these, but haven’t yet, but yours look fabulous. I think I will give it a go one day soon!

    Reply
  6. scott September 21, 2014 at 10:09 am

    Oh My those look wonderful.

    Reply
  7. June Cooper September 24, 2014 at 7:16 pm

    These look so good, would love to have one right now! Thank you so much for sharing with us, you are wonderful!!!!

    Reply
  8. Lynn Sutherland September 26, 2014 at 4:37 pm

    thank you! thank you! my daughter-in-law’s bday is coming up and due to a move my supplies are packed away. i can use this idea to make her favorite cupcakes more special! yay! mint chocolate chip frosting on chocolate chocolate chip cupcakes will be taken to a new level covered in a chocolate coating! oh, yumm!

    Reply
  9. vikki lebed December 21, 2015 at 12:19 am

    HEY!!! These look like the MOST yummiest cupcakes ever, just to let you know i’m 13 years old and LOVE baking that is why i want this website!!!

    Reply
  10. Emily Rode July 3, 2016 at 3:06 pm

    Melissa and Bebe, what I would have given to have had one if not both of you in my kitchen today. I made the hi hat cupcakes and put them in my freezer for hours. Even with my chocolate at room temp and slightly warm, the icing just fell right off into the chocolate. What do you think happened?

    Reply
  11. BeBe July 3, 2016 at 10:43 pm

    Hi Emily, The meringue frosting for these needs to be very firm and hold straight high peaks when you pull the beaters out of the frosting. If it is too soft it won’t hold up to dipping into the chocolate. I am so sorry you had this problem because it is a time consuming recipe.

    Reply
  12. Emily Rode July 6, 2016 at 12:35 pm

    Thank you! I thought I had it stiff enough but I will try again another time. Thank you!

    Reply
  13. Pamela Floyd February 24, 2017 at 9:22 am

    Thank you! Can’t wait to make these!

    Reply
  14. Tammy Mercedes February 24, 2017 at 3:59 pm

    HI Melissa, can chocolate chips be used for the Chocolate Topping/Coating?

    Reply
  15. Melissa Diamond February 24, 2017 at 6:21 pm

    @Pamela, happy to hear it!

    @Tammy- we attempted this with chocolate chips and noticed that the shell formed more of a “skin” so that it wasn’t easy to take a bite without pulling off the entire chocolate coating in one piece.

    Reply
  16. nancy sicks February 24, 2017 at 8:05 pm

    Could you use candy melts with similar results?

    Reply
  17. BeBe February 24, 2017 at 10:04 pm

    Hi Nancy, I think you could use candy melts with some oil added to thin it a bit, but we have not tried this so I am not positive of the results.

    Reply
  18. Sharlyn February 25, 2017 at 12:37 am

    I love it! I will probably try this on my daughter’s birthday. Thanks ?

    Reply
  19. Neha February 25, 2017 at 11:36 am

    Like this tutorial ??

    Reply
  20. Joan February 25, 2017 at 12:42 pm

    Will one recipe of the chocolate coating be enough to cover one recipe of cupcakes or will I need more? Just want to know how much chocolate I need to get…thanks!!

    Reply
  21. BeBe February 25, 2017 at 4:45 pm

    Hi Joan, One recipe of the Chocolate Coating recipe will cover 24 cupcakes, unless you make the swirl very, very high. I don’t know which recipe you plan to use but the Classic Chocolate recipes will make more than 24 cupcakes. The Chocolate Cake recipe using a cake mix will make 24 cupcakes.

    Reply
  22. Marie -Anne Duarte February 26, 2017 at 10:39 am

    These look wonderful. Thank you for another great tutorial. Looking forward to trying the mini ones when you make them. I’m not such a fan of regular sized cupcakes.

    Reply
  23. Joan February 27, 2017 at 9:28 pm

    I made these this weekend. From one cake recipe I got 20 cupcakes and had plenty of the fluffy white frosting to frost them all and have a little left over. The cupcakes were good. I filled them with Nutella. I never made a frosting like this and it tasted like marshmallows. The only part that didn’t work for me and it was probably my own fault was the chocolate. Mine was too thick, you really need to thin, almost watery. I froze the cupcakes for a bit and then dipped. That part worked out fine. But because my chocolate was too thick it got hard and the chocolate, along with the frosting, just popped off the cupcakes when you went to cut it. Tasted good though. Just remember to thin that chocolate

    Reply
  24. Melissa Diamond March 1, 2017 at 11:26 am

    Hi Joan! Thanks for your feedback on the recipe. I’m sorry that your chocolate cake out too thick. It’s definitely no problem to thin the chocolate with a bit more oil if you’d like to. I wonder though if your chocolate had cooled to the point that it was thicker, or if you by chance were using chocolate chips? When we used melted chocolate chips instead of bars of baking chocolate, the result was not as good (a bit thicker and pulled off in one piece). I’m glad that you were happy with the frosting!

    Reply
  25. Rumbi March 12, 2017 at 10:46 pm

    I want to join and learn more

    Reply
  26. Elizabeth March 20, 2017 at 8:34 am

    Cake decorating

    Reply
  27. Sherrie March 28, 2017 at 8:42 pm

    Can you top this with colored candy melts or would it be best to use white chocolate morsels and food coloring? I’d love to make a variety of colors of these hat cupcakes.

    Reply
  28. Nadine March 28, 2017 at 10:49 pm

    I really enjoyed watching this video. It’s a must try for me and the kids this weekend

    Reply
  29. marie ann austria April 22, 2017 at 9:26 pm

    hi just wanna ask, instead of cream of tartar can i use lemon? for stabilizer. i think it will add flavor too. thank you

    Reply
  30. BeBe April 23, 2017 at 12:25 am

    Hi Marie Ann, I think you will get the best result by using cream of tartar for the Fluffy White Frosting.

    Reply
  31. Angela May 12, 2017 at 1:29 am

    Would you be able to use a buttercream frosting with the dipping chocolate if it’s chilled? I’m nervous about using a frosting with eggs for kids.

    Reply
  32. BeBe May 12, 2017 at 2:17 pm

    Hi Angela, I am not sure about using buttercream, my worry is that it might be too heavy for dipping into the chocolate.

    Reply
  33. Ana Becker July 10, 2017 at 7:24 pm

    Oh my God this is delicious!!! I’ll do this over the weekend, then post photos of the result. Thank you!!!

    Reply
  34. Chrish Brown September 20, 2017 at 5:52 am

    Hi you inspire me so much, I tried out this recipe it was a great hit with my friends.

    Thanks for share!!

    Reply
  35. Dona November 20, 2017 at 7:10 am

    Hi dear Melissa thanks for sharing the most delicious recipe!I’v a question;how many days the cupcake & also the chocolate cake layer (which it’s the same recipe) remain in the refrigerator?

    Reply
  36. Rebecca Dunning January 21, 2018 at 7:29 am

    I make Italian meringue frosting. isn’t this the same recipe without adding the butter.. I heat my s ugar water and as I heat it I whisk my eggwhtes and cream of tarter.. then I add the sugar water.looks like the same recipe.. is it???

    Reply
  37. Joanie Ward June 1, 2019 at 12:02 pm

    I made these the other day and kept chilled however some of the tops slipped off the cupcake – any suggestions on how to keep the top in place. They were so delicious!

    Reply
  38. Melissa Diamond June 1, 2019 at 11:35 pm

    @Joanie- Oh no! I’m sorry to hear that. Chilling the cupcakes should usually be enough to prevent the frosting from falling off. If you chilled in the refrigerator, next time try in the freezer. Or if you chilled in the freezer, you could try keeping them chilled a bit longer. Or maybe leave the tray of cupcakes in the freezer and just take out one or two cupcakes at a time as you dip them. It could also be that the chocolate was a little too warm? I’m sorry, but glad that you could still enjoy them. ;0)

    Reply
  39. Joanie Ward June 2, 2019 at 1:41 am

    Thank you for responding so quickly. I am new to the Cake School and am having so much fun so far. My High Hats dipped just fine and the topping stayed during the dipping – it was when I went to serve them some of the tops were slipping off the cupcake. Was not sure if I should frost them with ABC and then pipe on the marshmallow freeze and then dip??

    Reply
  40. Melissa Jose August 14, 2020 at 4:22 am

    Thank for Sharing!! i will try to make it for my children in this weekend.
    it’s looks so delicious! i hope my children love eat.

    Reply
  41. Elaine May 4, 2022 at 1:26 am

    I would like to know if there is a trick to getting that fluffy, sticky deliciousness into the piping bag. I had such a mess – I even ended up with it in my hair!!! (Worth it tho)

    Reply
    • Melissa Diamond May 4, 2022 at 1:52 pm

      Haha Hi Elaine! Glad that you enjoyed the frosting. I like to fold the piping bag down around the top to create a cuff before filling it. Some people even position the “cuff” over the top of a tall glass so that they can fill the bag without holding it. Hope this helps!

      Reply

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