I set out to make hi-hat cupcakes – cupcakes with a giant frosting swirl coated in chocolate. Hi-hat cupcakes are spectacles on their own, but today I thought bigger. Why stop at a single dip? I piped a second layer of frosting on top of the hardened chocolate, dipped again, and the double-decker hi-hat cupcake was born!
On the outside, a double-decker hi-hat cupcake looks like a tall dipped soft-serve ice cream cone. Sprinkles are not optional!
Inside is the surprise: two layers of frosting with a layer of solid chocolate in-between.
Regular readers know that I’m not a food coloring fan. But, I used it here to show off what you can do with this technique. You can create double-decker hi-hat cupcakes with school or team colors or a holiday theme. If you didn’t pipe the frosting quite so high, you could even do three layers (with the height of my frosting, these cupcakes started to wobble at two layers).
Double-decker hi-hats really shine when using frosting flavor pairings. You could, for example, bake up my peanut butter chocolate hi-hat cupcakes and add a second layer of banana frosting. Or, how about a strawberry cupcake with a layer of chocolate frosting and a layer of vanilla frosting?
Making double-decker hi-hats is easier than you might think; just be sure that you have plenty of room in your freezer. You’ll need to take the cupcakes in and out throughout the process.
For more hi-hat cupcake ideas, don’t miss: