Mardi Gras Hi-Hat Cupcakes for the Entire Family

by in Holidays, February 9th, 2013

Mardi Gras Hi-Hat CupcakesThere is something so appealing about a hi-hat cupcake. It brings me back to childhood summers when we would sit outside the ice cream shop and desperately try to lick up the ice cream as it melted down our arms. Cherry-dip was always my favorite, but I was always outnumbered by the chocolate lovers.

With Mardi Gras around the corner, I thought I’d bake up something the whole family can enjoy. New Orleans is known for many institutional cocktails, but these sweets will allow the little ones to participate in the fun too. You can’t go wrong with a delectable yellow cupcake covered in sweet clouds of frosting and gently dipped in chocolate. That first bite is transcendent, the second so satisfying.

Mardi Gras Hi-Hat CupcakesI used this easy Yellow Cupcake recipe and my favorite vanilla buttercream. I separated the buttercream into three bowls and tinted one purple, one green and the last yellow (traditional colors). Using a plastic disposable pastry bag with about 2 inches cut off the top, pipe out concentric circles on your cupcake. The outside, bottom layer is the widest and layers should get smaller as you move up.

Place the cupcakes covered in frosting in the freezer for about 15 minutes. Right before you are ready to dip cupcakes, remove from freezer.

Chocolate Coating

Mardi Gras Hi-Hat Cupcakes11 ounces chocolate chips or finely chopped chocolate
3-4 tablespoons vegetable oil

Combine chocolate and oil in a medium heatproof bowl set over a saucepan of barely simmering water. Stir until melted and smooth. Transfer to a small container with high sides (like a drinking glass, just make sure it’s wide enough to fit the cupcake), and let cool about 15 minutes.

Holding the cupcake by its base, gently dip it into the chocolate and then remove. Let as much excess chocolate drip off as possible, then set it aside and let harden (about 10 minutes).

Amanda is a wife, mom, baker and creative force behind iambaker.net. She homeschools her four children, lives in the land of 10,000 lakes and is self-appointed president of the Committee to Get Ina Garten on Twitter. (Amanda tweets at @iambakertweets)

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Comments (7)

  1. Christina says:

    Looks amazing!!! What type of butter cream do you use? Do you make it or is there a certain brand you use?

  2. Sonia says:

    they look really nice i have never seen cupcakes like this i would like to try them thanks for sharing

  3. Have never seen this idea before Amanda… but I have a feeling that after this post, I will be seeing LOTS of incarnations of this idea… brilliant! The colors are just beautiful and I can't think of any child who wouldn't feel truly special to have one of these!!

  4. Amanda says:

    Do I need to make the whole batch of vanilla buttercreme frosting for about 24 cupcakes or can I cut the recipe in half?

  5. Erica says:

    How do you store the finished product? In the fridge? Would that cause too much condensation? Does the chocolate harden at room temp or does it need to be cooled?

  6. Ann says:

    Thanks! I`ll just double up when I make 24. Never can have too much chocolate..:-)

  7. Thank you so much for your reply. I will give it a try with a small batch first. The oil has virtually no flavor, I use it because it's a healthier oil. = ) Happy Mardi Gras!

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