Double-Decker Hi-Hat Cupcakes | Cupcake Project

Double-Decker Hi-Hat Cupcakes

Double-Decker Hi-Hat Cupcakes

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!

Double-Decker Hi-Hat Cupcakes

Inside is the surprise: two layers of frosting with a layer of solid chocolate in-between.

Double-Decker Hi-Hat Cupcakes

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.

Double-Decker Hi-Hat Cupcakes

Double-Decker Hi-Hat Cupcakes

Ingredients

  • cupcakes
  • 2 kinds of pipe-able frosting
  • semi-sweet chocolate chips
  • 3 tablespoons vegetable oil for every 2 cups of chocolate chips
  • sprinkles

Instructions

  1. Pipe a swirl of the first kind of frosting onto cupcakes using a large round tip. I used Wilton tip number 1A , but if you don’t have a tip, you can just cut the end off of a sandwich bag.
  2. Place the cupcakes in the freezer for 20 minutes or until the frosting is frozen solid.
  3. Place chocolate chips and oil into a tall microwave-safe cup (I used a two cup Pyrex measuring cup).
  4. Microwave for twenty seconds at a time (stirring in between) until all of the chocolate is melted.
  5. Take the frosted cupcakes out of the freezer. One by one, grab the cupcakes by their wrappers, turn them upside-down, and dunk them into the cup of melted chocolate - making sure that all of the frosting gets covered. (If you listen carefully, you may be able to hear them squealing, “Wheeee!”) Let the cupcakes hover over the cup of chocolate until all of the excess chocolate drips off.
  6. Admire your work.
  7. Return the dipped cupcakes to the freezer for a few minutes until the chocolate has completely hardened.
  8. Pipe the second frosting on top of the hardened chocolate using the round tip again. Don't make the swirl go all the way to the edge of the chocolate; if you do, you'll end up with more of a blob shape. I placed my swirl about 1/4" in from the edge.
  9. Freeze the cupcakes with the second layer of frosting for another 20 minutes or until the frosting is frozen solid.
  10. Dip the cupcake in the melted chocolate again (you will need to reheat your chocolate in the microwave for another 20 seconds or so and stir well). Dunk them all the way, covering both the new layer of frosting and the old layer of chocolate.
  11. Rain sprinkles down over the wet chocolate.
  12. Refrigerate until ready to eat.
http://www.cupcakeproject.com/2014/07/double-decker-hi-hat-cupcakes.html

For more hi-hat cupcake ideas, don’t miss:

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7 Responses to Double-Decker Hi-Hat Cupcakes

  1. Lori July 24, 2014 at 12:18 pm #

    OK, I love & adore you and your calorie enabling!!! It’s a really cute idea!

    But this one kinda had me saying “ewww”. Too much frosting for me. Then I was wondering, is there some way of of leveling off a cupcake, adding a small layer of chocolate (that acts as glue), add another cupcake on top, shaping as needed, freeze to harden the chocolate, then add a bloop of frosting, dip in the chocolate and harden?

    • Stef July 24, 2014 at 9:46 pm #

      I like the way you think! That would make for a fun cupcake layer cake!

      • Lori July 25, 2014 at 11:38 am #

        thanks! I’m kinda in cake mode now myself. My son has requested a dirt ice cream cake for his birthday. So I’m going to make a cake layer a little thicker than usual, split that in half-ish and then do the largest layer, ice cream with some chunky Oreos, thinner cake layer and freeze. Then the day of the party, add the pudding layer, gummy worms and top with the ‘dirt’. Fingers crossed it works!

  2. Erin @ The Spiffy Cookie July 25, 2014 at 9:47 pm #

    I have yet to try making regular high hat cucakes! I am somehow convinced the frosting will fall off when I dip it. One of these days…

    • Stef July 25, 2014 at 9:49 pm #

      It doesn’t fall off! It’s crazy magic!

  3. Cindy deRosier July 28, 2014 at 4:13 pm #

    I’m the Editorial Assistant for Fun Family Crafts and I wanted to let you know that we have featured this cupcake! You can see it here:

    http://funfamilycrafts.com/double-decker-high-hat-cupcakes/

    Thanks for a cool project idea!

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