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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.

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Double-Decker Hi-Hat Cupcakes
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5 from 1 vote

Double-Decker Hi-Hat Cupcakes

Double-decker hi-hat cupcakes have double the frosting and double the dip.
Course Dessert
Cuisine American
Keyword double-dipped cupcakes, hi hat cupcakes
Prep Time 10 minutes
Cook Time 10 minutes
Freeze 40 minutes
Total Time 20 minutes
Servings 12 cupcakes
Calories 153kcal
Author Stef


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


  • 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.
  • Place the cupcakes in the freezer for 20 minutes or until the frosting is frozen solid.
  • Place chocolate chips and oil into a tall microwave-safe cup (I used a two cup Pyrex measuring cup).
  • Microwave for twenty seconds at a time (stirring in between) until all of the chocolate is melted.
  • 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.
  • Admire your work.
  • Return the dipped cupcakes to the freezer for a few minutes until the chocolate has completely hardened.
  • 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.
  • Freeze the cupcakes with the second layer of frosting for another 20 minutes or until the frosting is frozen solid.
  • 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.
    Double-Decker Hi-Hat Cupcakes
  • Double-Decker Hi-Hat Cupcakes
  • Rain sprinkles down over the wet chocolate.
  • Refrigerate until ready to eat.


Nutrition Facts
Double-Decker Hi-Hat Cupcakes
Amount Per Serving
Calories 153 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 140mg6%
Potassium 40mg1%
Carbohydrates 24g8%
Sugar 15g17%
Protein 2g4%
Vitamin A 20IU0%
Vitamin C 0.1mg0%
Calcium 56mg6%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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6 comments on “Double-Decker Hi-Hat Cupcakes”

  1. Lorisays:

    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?

    • Stefsays:

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

      • Lorisays:

        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. 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…

  3. 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:

    Thanks for a cool project idea!

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