High-Hat Cupcakes

Happy 4th of July!  I hope you all have a save and happy celebration today!  I am so grateful for the country that we live in and for those who have fought and still fight for our freedom today.  Thank you so much!  And also to all you wonderful people who make America the wonderful country that it is!

I have been eyeing these cupcakes for a while now. The frosting is outstanding. The fact that they are dipped in chocolate makes my heart smile because they were already great without… now they are OUT OF THIS WORLD! They are best eaten cold, and let me tell you I may have eaten more than my fair share :)

Okay, looking at these pictures makes me want to go pull one out of my freezer right now…


**Side note… isn’t this cake stand GORGEOUS?!  It is from Nambe and I am hosting a giveaway on my site right now where you can enter for your chance to win this stunning server!  Go check it out!**


(recipe adapted from: Martha Stewart)

1 box chocolate cake mix and any ingredients it calls for

1 3/4 cups sugar
3 lage egg whites
1/4 tsp. cream of tartar
1 tsp. vanilla extract
1/2 tsp. almond extract 

Dipping chocolate (I prefer chocolate almond bark)

Prepare and bake cupcakes according to box directions.  Allow cupcakes to cool completely.

To make frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.

Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and place cookie sheet in freezer for at least fifteen to twenty minutes.

While cupcakes are in the freezer, prepare chocolate coating.

Dip cupcakes, holding it by the bottom, upside down into the dipping chocolate to cover frosting.  Place back on baking sheet and allow chocolate to set up.

Cover and place in fridge for at least 2 hours.  Serve cold.

These cupcakes can be stored in fridge up to 3 days.


If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: dessert

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  1. Hayley @ The Domestic Rebel

    Oooooh, Nikki, the frosting looks ridiculously good! So light and fluffy just before it's dipped in that creamy chocolate--awesome! Happy 4th to you and your family!

  2. Aimee @ ShugarySweets

    High Hat cupcakes have been on my list of to-makes for awhile now. Yours are gorgeous! And I LOVE the cake stand (keeping fingers crossed)!!!

  3. Madison

    Oh man, those look so delicious! I have never thought of dipping cupcakes in chocolate like that! I may have to give this a try soon! :)

  4. Erin @ Making Memories

    Absolutely awesome! These have been on my to do list but I haven't gotten to them yet. Yours are amazing!!!

  5. Lori

    Why is it that there is an icon that allows you to print some of the recipes, and then it isn't there for others?
    When I try to print, it prints all the comments and eveything!