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Hi-Hat Cupcakes

These were so fun and turn out SO fancy. My kids especially loved them since I made them mini. They’re basically just a chocolate cupcake with vanilla buttercream, dipped in chocolate. They would be perfect for any party and everyone LOVES them!

Your favorite chocolate cupcakes made and cooled

1 cup (2 sticks) butter, softened

3-4 cups powdered sugar

1/4 t salt

1 T vanilla

About 4 T milk or heavy cream if needed

2 cups semi-sweet chocolate chips

3 T vegetable oil

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Pipe onto cooled cupcakes. Place in the fridge while you melt the chocolate.

In a microwave safe bowl, combine the chocolate chips with oil. Microwave in 15 second incrememts, stirring in between, until chocolate is melted and smooth.

Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes. To make the chocolate set, place in fridge and allow to cool until hard.

Idea from Martha Stewart and frosting from Savory Sweet Life

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