• Skip to content
  • Skip to primary sidebar
  • Skip to footer

Homemade In The Kitchen

Small Batch Recipes and Recipes For Two Made From Scratch

Header Right

  • About
  • Recipes
  • Work With Me
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest

April 7, 2014

Chocolate Caramel Hi Hat Cupcakes

Share this post → Email this to someone
email
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on StumbleUpon
StumbleUpon
Share on Yummly
Yummly

Indulge in these fancy yet simple Chocolate Caramel Hi Hat Cupcakes. Once you make these, you’re going to want to dip everything in chocolate.


Chocolate Caramel Hi Hat Cupcakes

I’m particularly excited to share today’s recipe because I crossed off an item on my culinary bucket list. Have you heard of hi hat cupcakes? They are cupcakes with a tall amount of frosting dipped in chocolate, much like a chocolate-dipped ice cream cone you get at most ice cream shops. Today I’m teaming up with Chocoley to show you how easy it really is to make these seemingly fancy Chocolate Caramel Hi Hat Cupcakes. And if you have fears like I did about the frosting falling off or melting, you don’t need to worry.


Chocolate Caramel Hi Hat Cupcakes

When it comes to grocery shopping, I’m all for saving money, but when it comes to chocolate, you need to buy high quality. Ever buy baking chocolate from the discount grocery store where use a quarter to rent a shopping cart? I did once. Once. After that mistake, I vowed to only use high quality chocolate. When Chocoley asked if I wanted to use their chocolate, I said yes. Because their Bada Bing Bada Boom Dipping and Coating Chocolate is specialty designed for dipping treats, I knew hi hat cupcakes were the perfect treat to showcase their product. And for those of you with allergies, the chocolate is celiac safe, peanut free, tree nut free, and egg free.


Chocolate Caramel Hi Hat Cupcakes

Melting chocolate can be temperamental. Professional chocolateers will tell you that you need to temper chocolate, but fortunately Chocoley says you don’t need to (sigh of relief). There are, however, certain steps to ensure you have the best dipping experience. I promise they are easy steps though!


Melting Chocoley

First you need to gently melt the chocolate. The key is not overheating or rushing it. I made a double boiler by placing a bowl over a pan of simmering water. Then I melted the chocolate bits until smooth and melted. Chocoley recommends using a thermometer to ensure the temperature is between 100-105F, but if you don’t have one, it reaches the proper temperature right after it’s all completely melted. Once melted, remove the bowl from the heat and let cool until between 96-98F. If you don’t have a thermometer, let it cool about 10 minutes before dipping. Chocoley recommends keeping the bowl on a heating pad while you are dipping so the chocolate doesn’t harden. Personally I didn’t need to use one since I dipped right away, but if you are interrupted by life’s distractions, it can help.


Chocolate Caramel Hi Hat Cupcakes

Not only does the chocolate melt and dip beautifully, I was surprised at how quickly the chocolate set up. Maybe it’s because the frosting was cold and sped up the process, but they didn’t even make it to the fridge to finish hardening. You can tell they are ready when the chocolate goes from shiny to dull. I did experiment with the frosting, and yes they need to be refrigerated first. If you dip them at room temperature, the frosting will melt.


Chocolate Caramel Hi Hat Cupcakes

Typically the frosting used for hi hat cupcakes is called 7 minute frosting, which to me almost resembles homemade marshmallow fluff. And although I’m all for baking from scratch, I knew I wanted to make the process a bit easier and faster. With 7 minute frosting, you literally beat the mixture for 7 minutes on the stove using a hand mixer. You can’t even use a stand mixer and walk away. And for someone like me who balances a lot of projects, I wanted to make the most of my time, so I used store bought marshmallow fluff. Not only does using fluff allow you to make the frosting in a shorter amount of time, it allows you to focus more on dipping the cupcakes. You know the frosting won’t fail where as egg whites can be pretty finicky in 7 minute frosting.


Chocolate Caramel Hi Hat Cupcakes

If you are interested in trying Chocoley’s product (and I hope you are after showing you these cupcakes!), you can buy their chocolate online. You can also follow them on Facebook and Pinterest.
Chocolate Caramel Hi Hat Cupcakes

Chocolate Caramel Hi Hat Cupcakes

Yield: 12

Ingredients

Cupcakes

  • 1/2 cup (1 stick or 4 ounces) unsalted butter
  • 2 ounces semisweet chocolate, chopped
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

Frosting

  • 1 cup (2 sticks or 8 ounces) unsalted butter, softened
  • 1 cup marshmallow fluff
  • 1 cup powdered sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1/2 cup caramel sauce (homemade or store bought)

Instructions

    For the cupcakes

    1. Preheat the oven to 350F. Line a cupcake pan with 12 paper liners.
    2. In a medium saucepan, melt together the butter and chocolate. Let cool.
    3. In a large bowl, whisk together the cocoa, flour, baking soda, and salt.
    4. In another large bowl, beat together the eggs, sugar, and vanilla. Beat in the melted chocolate. Add about a third of the flour mixture then half of the buttermilk. Add in another third of the flour mixture then the rest of the buttermilk. Add the remaining flour mixture. The batter will be thick.
    5. Fill each cup about 2/3 full with batter. Bake 18-20 minutes or until a toothpick inserted in the center comes out almost clean. Cool in the pan for 10 minutes then remove to a cooling rack to cool completely.

    For the frosting

    1. In a large mixing bowl, beat together the butter, marshmallow fluff, powdered sugar, and salt until smooth and creamy, about 2-3 minutes. Add the vanilla and caramel sauce then beat for another 2-3 minutes.
    2. Spoon the frosting into a piping bag with a round tip and frost each cupcake (about 2 1/2 circles). Refrigerate for at least 30 minutes or until frosting is set and cold.

    To dip the cupcakes

    1. Add about an inch of water to a pan and bring to a simmer. Turn off the heat and place a heatproof bowl over top. Add the chocolate disks and gently melt until smooth (temperature should be between 100-105F). Remove from the heat and let cool 10 minutes (temperature should be between 96-98F).
    2. If needed, transfer melted chocolate to a narrow cup or bowl deep enough to dip a cupcake. Working with one cupcake at a time, dip straight into the chocolate then let excess chocolate drip off. Repeat with each cupcake. Let sit until hardened (the chocolate will go from shiny to dull).
    © Carla Cardello (www.chocolatemoosey.com)

     
    —-
    If you are excited to make these Chocolate Caramel Hi Hat Cupcakes, you may also be excited to make these recipes:


    Chocolate Dipped Peanut Butter Rice Crispy Treats


    Chocolate Covered Cherry Brownie Cups


    Chocolate Covered Strawberry Brownies


    Crispy Peanut Butter Marshmallow Brownies


    Chocolate Peanut Butter Bars


    Kit Kat Cupcakes with Caramel Buttercream Frosting


    *Disclosure: I received both product and compensation from Chocoley for this post. All words and photos are my own. I honestly did find this chocolate easy to use, so I hope you’ll give them a try.

    Share this post → Email this to someone
    email
    Pin on Pinterest
    Pinterest
    Share on Facebook
    Facebook
    Tweet about this on Twitter
    Twitter
    Share on StumbleUpon
    StumbleUpon
    Share on Yummly
    Yummly

    Filed Under: Cupcakes Tagged With: baking chocolate, caramel, marshmallow fluff

    Did you make my recipe?

    Please let me know by sharing a photo in my private Facebook group or uploading and tagging me on Instagram using #HITKrecipes (Note: If your Instagram account is private, I won't be able to see your photo)

    Reader Interactions

    Comments

    1. Medeja says

      April 7, 2014 at 6:52 AM

      Oh I know I would go crazy for such cupcakes! I have seen them but have never tried making hi hat cupcakes myself.

      Reply
    2. Becca from It's Yummi! says

      April 7, 2014 at 7:36 AM

      Your cupcakes are SO cute, Carla! Hi-hats are on my culinary bucket list, too.

      Reply
    3. Kelly @ Kelly Bakes says

      April 7, 2014 at 8:43 AM

      These are so fun! We make our Mallomar cupcakes as hi-hat cupcakes, so they’re always fun to make! I’m glad that Chocoley doesn’t require tempering…it can be a huge pain! Love these cupcakes, Carla!

      Reply
    4. Amy @Very Culinary says

      April 7, 2014 at 11:39 AM

      I was SO pleased with their chocolate… I just melted mine in the microwave. It worked beautifully. Fast, and smooth without any clumps. And the taste was fantastic. I love what you used it for – and that picture with the drizzle is outstanding.

      Reply
    5. Erin @ The Spiffy Cookie says

      April 8, 2014 at 12:46 PM

      I’ve wanted to try my hand at high-hat cupcakes for a long time. I am always afraid the frosting will fall off when I dip them! These sound and look great.

      Reply
    6. JanetFCTC says

      April 8, 2014 at 7:36 PM

      These look fantastic, Carla! I have this same type of cupcake on my culinary list, but hadn’t gotten to them yet. You’ve just inspired me! As for the Chocoley, it looks like very good chocolate. :-)

      Reply
    7. Carol at Wild Goose Tea says

      April 8, 2014 at 9:44 PM

      How amazing. Thank you for such clear instructions. I have never seen a cupcake employing that technique before. These Hi Hats would certainly make you the talk of any PTA bake sale!

      Reply
    8. Kayle (The Cooking Actress) says

      April 8, 2014 at 10:24 PM

      SHUTUP CARLA SHUUUUT UP!! I totally wanna dip everything in chocolate starting with these!!! The frosting is seriously just singing to me “Kayleeeeeeee make ussssss eeeeeat uuuuusss” eeeeee

      Reply
    9. Jennie @themessybakerblog says

      April 9, 2014 at 8:51 PM

      Sounds amazing, Carla. Great chocolate melting tips. Pinned!

      Reply
    10. Chichi says

      April 11, 2014 at 6:48 PM

      This is so cute

      Reply
    11. Nancy @ gottagetbaked says

      April 11, 2014 at 7:49 PM

      Oooooh I’ve always wanted to make hi hat cupcakes because of how darn impressive and awesome they look. Yours are no exception – these are magnificent! Thanks for all the fab tips and beautiful photos.

      Reply
    12. Oumbil says

      July 23, 2014 at 6:03 AM

      I love this idea thank you for sharing :-)

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Nice To Meet You!
    I’m Carla, a 30-some childfree single woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

    Learn more →
    Subscribe
    Disclosures and Disclaimers

    Footer

    Stay Updated

    Subscribe to new recipes via email:

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    © Homemade In The Kitchen. All images and content are copyright protected and registered with the United States Copyright Office. Please do not use my images without prior permission. If you want to republish a recipe, please link back to the post for the recipe. If you have any questions or would like permission, please contact me.
    Disclosures, Disclaimers, and Private Policy

    Latest Recipes

    Red Velvet Cupcakes (Small Batch)

    Small Batch Red Velvet Cupcakes

    Small Batch Red Velvet Cupcakes with cream cheese frosting are moist and delicious homemade cupcakes from scratch without a cake mix. Recipe makes 6 cupcakes. I’m backkkkk! Did you miss ...

    Read More

    6 Inch Gingerbread Cake

    6 Inch Gingerbread Cake

    This small 6 Inch Gingerbread Cake recipe made from scratch without cake mix is a moist and fluffy cake that tastes like Christmas in every bite. Despite being under a stay at home advisory in ...

    Read More

    Easy Mini Cheesecake Recipes

    Easy Mini Cheesecake Recipes (Small Batch)

    Dessert for two ideas for easy Mini Cheesecake Recipes made in a muffin pan. Small batch recipes make 6 mini cheesecakes. Once upon a time I used to be known as the Cheesecake Queen among my ...

    Read More

    Small Batch Mini Cheesecakes

    Mini Cheesecakes (Small Batch)

    Small Batch Mini Cheesecakes with a graham cracker crust are easy individual cheesecakes baked in a muffin pan. Serve with cherry pie filling as a dessert for two. Continuing my cheesecake ...

    Read More

    Small Chocolate Cheesecake recipe

    6 Inch Chocolate Cheesecake Recipe

    In the mood to bake a small cheesecake? My 6 Inch Chocolate Cheesecake recipe is a chocolate dessert for two with an Oreo crust and homemade ganache. Since all of this month I brought you both ...

    Read More

    6 Inch Pumpkin Cheesecake recipe

    6 Inch Pumpkin Cheesecake Recipe

    In the mood to bake a small cheesecake? This 6 Inch Pumpkin Cheesecake recipe is a creamy Thanksgiving dessert for two served with homemade whipped cream. Last week I mentioned not being able ...

    Read More

    6 Inch Cheesecake Recipe

    6 Inch Cheesecake Recipe

    Looking to bake a small cheesecake? My 6 Inch Cheesecake recipe is a creamy dessert for two ideal for any occasion. Garnish with cherry pie filling, whipped cream, and more! I've had several ...

    Read More

    What To Do With Leftover Egg Yolks

    What To Do With Leftover Egg Yolks

    Have leftover egg yolks in your kitchen? Here's a comprehensive recipe guide on what to do with leftover egg yolks so you don't have to throw them out again. After posting my What To Do With ...

    Read More

    What To Do With Leftover Egg Whites

    What To Do With Leftover Egg Whites

    Have leftover egg whites in your kitchen? Here's a comprehensive recipe guide on what to do with leftover egg whites so you don't have to throw them out again. I've been developing small batch ...

    Read More

    Copyright© 2021 · Designed by Deluxe Designs

    Footer

    Stay Updated

    Subscribe to new recipes via email:

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    © Homemade In The Kitchen. All images and content are copyright protected and registered with the United States Copyright Office. Please do not use my images without prior permission. If you want to republish a recipe, please link back to the post for the recipe. If you have any questions or would like permission, please contact me.
    Disclosures, Disclaimers, and Private Policy

    Latest Recipes

    Red Velvet Cupcakes (Small Batch)

    Small Batch Red Velvet Cupcakes

    Small Batch Red Velvet Cupcakes with cream cheese frosting are moist and delicious homemade cupcakes from scratch without a cake mix. Recipe makes 6 cupcakes. I’m backkkkk! Did you miss ...

    Read More

    6 Inch Gingerbread Cake

    6 Inch Gingerbread Cake

    This small 6 Inch Gingerbread Cake recipe made from scratch without cake mix is a moist and fluffy cake that tastes like Christmas in every bite. Despite being under a stay at home advisory in ...

    Read More

    Easy Mini Cheesecake Recipes

    Easy Mini Cheesecake Recipes (Small Batch)

    Dessert for two ideas for easy Mini Cheesecake Recipes made in a muffin pan. Small batch recipes make 6 mini cheesecakes. Once upon a time I used to be known as the Cheesecake Queen among my ...

    Read More

    Small Batch Mini Cheesecakes

    Mini Cheesecakes (Small Batch)

    Small Batch Mini Cheesecakes with a graham cracker crust are easy individual cheesecakes baked in a muffin pan. Serve with cherry pie filling as a dessert for two. Continuing my cheesecake ...

    Read More

    Small Chocolate Cheesecake recipe

    6 Inch Chocolate Cheesecake Recipe

    In the mood to bake a small cheesecake? My 6 Inch Chocolate Cheesecake recipe is a chocolate dessert for two with an Oreo crust and homemade ganache. Since all of this month I brought you both ...

    Read More

    6 Inch Pumpkin Cheesecake recipe

    6 Inch Pumpkin Cheesecake Recipe

    In the mood to bake a small cheesecake? This 6 Inch Pumpkin Cheesecake recipe is a creamy Thanksgiving dessert for two served with homemade whipped cream. Last week I mentioned not being able ...

    Read More

    6 Inch Cheesecake Recipe

    6 Inch Cheesecake Recipe

    Looking to bake a small cheesecake? My 6 Inch Cheesecake recipe is a creamy dessert for two ideal for any occasion. Garnish with cherry pie filling, whipped cream, and more! I've had several ...

    Read More

    What To Do With Leftover Egg Yolks

    What To Do With Leftover Egg Yolks

    Have leftover egg yolks in your kitchen? Here's a comprehensive recipe guide on what to do with leftover egg yolks so you don't have to throw them out again. After posting my What To Do With ...

    Read More

    What To Do With Leftover Egg Whites

    What To Do With Leftover Egg Whites

    Have leftover egg whites in your kitchen? Here's a comprehensive recipe guide on what to do with leftover egg whites so you don't have to throw them out again. I've been developing small batch ...

    Read More

    Copyright© 2021 · Designed by Deluxe Designs