How to Make Candy Corn Hi-Hat Cupcakes for Halloween by Amanda Rettke in Holidays, October 15th, 2013
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Hi-hat cupcakes are one of the most beautiful and decadent ways to enjoy a cupcake; while they can seem intimidating, they are actually very easy to make.
I am a big fan of surprise-inside treats and my cupcakes are no exception. These hat cupcakes hide a sweet fall-inspired surprise that replicates the colors of candy corn.
To make your own Candy Corn Hi-Hat Cupcakes you’ll need:
Prepare and bake cupcakes according to recipe directions. Allow to cool.
Prepare buttercream and equally divide into two bowls. Add yellow food coloring to one bowl and mix until fully combined; set aside. Take other bowl and equally divide again (so you now have two bowls of frosting). One bowl should be tinted orange; the other should remain white.
When ready to assemble, place frostings into plastic disposable pastry bags (or resealable plastic bags). Starting with the yellow frosting, cut about 2 inches off the top of the bag and pipe out a circle on top of the cupcake. Fill in any holes so that the frosting is even and level. Do this to all cupcakes.
Next grab your orange frosting and cut off approximately 2 inches from the tip of the bag. Pipe out a smaller circle on top of the yellow frosting. Repeat on all cupcakes. You should now have the yellow and orange layers done.
Finally, grab your white frosting and cut off approximately 2 inches from the tip of the bag. Pipe a dollop of frosting and then pull your hand up quickly and release pressure. This should create a nice pointed tip at the top of your cupcake. Repeat this on the remaining cupcakes.
Place all cupcakes in the fridge for about an hour, or until they have had a chance to set.
After the cupcakes have chilled, prepare your chocolate coating.
Place chocolate and shortening in a heat proof bowl and set in the microwave for one minute, then remove and stir. If the chocolate is not completely melted, place back in microwave for 15 seconds. Remove and stir until melted and smooth. Pour chocolate into a drinking glass, one with a mouth wide enough for you to invert the cupcakes into. Let cool about 15 minutes.
Remove cupcakes from the fridge. Pick up one cupcake and dip it, frosting side down, into the chocolate, going all the way to the top of the cupcake liner. Lift up and let excess drip off, then set cupcake on cookie sheet. Repeat this with all remaining cupcakes.
Allow chocolate to harden, which only takes a few minutes. Serve and enjoy the excited faces of the lucky recipients.