Mardi Gras Hi-Hat Cupcakes for the Entire Family by Amanda Rettke in Holidays, February 9th, 2013
There 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.
I 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
11 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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Tags: Baking, cupcakes, mardi gras
So cute. Love them!
what fun! I've had hi hat cupcakes on my to do list for a few years, and just never get around to it – thanks for the recipe Amanda!
How many cupcakes would the dip cover? Love this idea and it`s on my to do list!
Great question Ann! I covered 12 cupcakes with some chocolate left over. With the remaining chocolate you can drizzle over the top or dip in cookies. (Anything shorter than a hi-hat!) Happy baking!
Thanks! I`ll just double up when I make 24. Never can have too much chocolate..:-)
This is so cool, thank you for sharing. Can you tell me, can I use extra light olive oil instead of the vegetable oil? Thanks, Happy Mardi Gras!
I have never tried that @TheresaZphotoz…. but in theory I assume it would work. Just wondering if the light flavor of the Olive Oil would be detectable in the chocolate? Its a great question! :)
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!
This looks like a fun cupcake reminds me of something I had as a kid it had cream on top of cake dipped in chocolate ( called bells). Thanks
Thats sounds wonderful Miriam! Is there some type of link or picture online I could see? Would love to know more. :)
These are so fun! I make cupcakes like this usually with all white vanilla frosting but using 3 colors like you did is so much fun and it gave me an idea for a cupcake! Thanks for sharing your talents with us all Amanda.
Oh fun! Would love to see those Haniela! :)
OOH just yum!
Looks amazing! What kind of buttercream? Any certain brand or do you make it?
Looks amazing!!! What type of butter cream do you use? Do you make it or is there a certain brand you use?
Looks amazing!!! What type of butter cream do you use? Do you make it or is there a certain brand you use?